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At Au Bistrot - food is art. Chef Michel Tordjman, is a master of French Cuisine. Presentation is perfect, and the freshly prepared dishes, fish, seafood, meats and their accompaniments are simply delicious.
sea food
Assorted Fresh Seafood Platter
gooseliver fillet romayer
Hot goose liver with casis sauce
Fillet Romayer – honey, almonds,
goose liver
Denis salad
Denis in garlic, hot pimento or
lemon sauce
Salad with walnuts & basil
goose liver caviar & Salmon
Goose liver in black pepper
Salmon Tartar with black caviar
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