The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In Bistro, Paris's most famous bistrotier, Stephane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.
Recipe chapters include:
- The counter: croissants, tarte aux oignons, sardines escabeche
- The fishmonger's bench: creamed mussels, whelks with miso mayo
- Entrees: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon
- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes
- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit
- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast
- Served at every hour: fried fish with fries, cheese souffle, salad Niçoise
- The cheese cellar: from Caen-Rouen to Paris-Lille
- The dessert window: creme caramel, tarte tatin, rum baba
But that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.
