French Bistro by Bertrand Auboyneau
Seasonal Recipes

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The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution.

Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pâté with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert’s signature Paris-Brest, praline cream in a crisp choux pastry ring, or Île flottante, an island of poached meringue floating in Tahitian vanilla créme anglaise. 

To accompany the recipes, revered food critic François Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros. 

About Bertrand Auboyneau

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Bertrand Auboyneau is owner of Bistrot Paul Bert in Paris. François Simon is a food critic for Le Figaro. Christian Sarramon is a lifestyle photographer.
Published February 7, 2012 by Flammarion. 216 pages
Genres: Cooking.

Unrated Critic Reviews for French Bistro

New York Journal of Books

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“. . . French Bistro is a book worth owning. Not only is it an excellent guide for mapping out your next culinary adventure in Paris, but it is also a mouth-watering delight that will lift your spirits as surely as a plate of Sole Meunière with Lemon-Buttered Steamed Potatoes at the Paul Bert.”

Feb 07 2012 | Read Full Review of French Bistro: Seasonal Recipes

New York Journal of Books

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“A visual feast as well as a gastronomic one . . . Organized by ten essentials that any successful bistro must have, French Bistro almost reads like a graphic novel, thanks to the prolific number of colorful photographs.”

Feb 07 2012 | Read Full Review of French Bistro: Seasonal Recipes

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