Bistro Guillaume

Mon bon anniversaire.

Part 1

Bistro Guillaume.

Welcome to part one of mon bon anniversaire, and yes, we’re frenching it up. With bistros, butter, and bon mots. So bon appetite and allons-y. (No, I’m not fluent, just pretentious).

Arriving late yet again, but this time, not my fault. The girl has just flown in from Paris. She is asleep in bed, heavy with jet lag, and in 30 minutes needing to play the role of the perfect girlfriend with the mother in law. I’ll give her another five minutes.

Freshly shucked oysters with shallot and red wine vinegar

Freshly shucked oysters with shallot and red wine vinegar

Mussels marinières

Mussels marinières

The mains of chicken and duck were everything you expect from French bistro cuisine. Rich, buttery sauce surrounding an island of perfectly cooked poultry of which you just simply wanted more.

Half a roasted chicken with Paris mash and chicken jus

Half a roasted chicken with Paris mash and chicken jus

Leg of duck confit with peas, shallot and lardons

Leg of duck confit with peas, shallot and lardons

The bouillabaisse was rich with tomato and over-flowing with seafood and shellfish. The salmon was flawless, and delicate.

Desserts missed the mark however. The chocolate fondant was not as molten as it should be, and the profiteroles overly dry and thin. They were disappointing but the memory of the mains has long since over-shadowed their shortcomings.

Profiteroles with vanilla bean ice cream and warm chocolate sauce

Profiteroles with vanilla bean ice cream and warm chocolate sauce

Yes it’s in a casino, and has the atmosphere befitting as such. The service is distracted, the setting is poorly anachronistic, but the food is everything you expect from one of Paris’ finest bistros.

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