IT JUST KEEPS GETTING BETTER AND BETTER...
I took some flak in previous reviews of Bibou BYOB because I compared the food favorably to that from top rated venues (including some Michelin rated ones) that I have eaten at.
Well, we have been back to Bibou a number of times since and I firmly stand by my assertion that Pierre Calmel's creations compete favorably with those served at Daniel, Cafe Bouloud, Le Cirque (the original one - the current one doesn't even rank here), Veritas, The Inn at Little Washington, The French Laundry, Per Se, etc. We have been to all of these multiple times and have enjoyed them immensely but you can get the same quality of preparation, inventiveness, and taste from Bibou plus the cosy atmosphere of a bistro at a fair price as well as drink the wine you like (because you brought it).
My wife and I recently went to Bibou for her birthday celebration. I wanted it to be an intimate dinner for two so I reserved the 2 seats at the bar. I also arranged ahead of time with Charlotte and Pierre to make it a 10 course tasting menu months in advance. Below is the menu that we enjoyed:
Soup - Warm celeriac puree with quince and shaved truffles
Oysters - 4 Shibumi (petit, deep cup, sweet/smoky, lettucy, slight brine. washington state) apiece with a bit of smoked salmon and caviar
Fresh (never frozen) frogs legs - brown butter, garlic, parsely (oh, so tender and tasty)
Scallop - a large scallop with mango, tomatillo julienne, and anaheim pepper
Poached Mahi Mahi - carrots, onions, and cashews in a rosemary emulsion
Foie Gras - 1/2 of a foie gras in jus with rasberry vinaigrette and peanuts
Scottish Pheasant with polenta and bistro-made boudin blanc
Prime fillet of beef and Foie Gras (my wife loves foie gras so I had asked for it a couple of ways) with black truffles and escarole in a red wine truffle juice reduction - This was to die for
Bistro-made cranberry pie with strawberries and whipped cream
Brie, Roquefort, and Selles Sur Cher and fruit preserve, grapes, and bistro-baked bread
Wow! There was not one thing that we could be anything less than enthusiastic about and most were completely over the top!
If you can get a reservation at Bibou, do not pass up your chance to get star quality food in a comfortable and reasonably priced environment.
Finally, here is my challenge to all you foodies - Go to all of the above mentioned restaurants and then go to Bibou and tell me if you agree with my rating of the food
Posted by Chester: Nov. November 15th, 2009 at 3:51 PM
The Smiths were drawn back to Bibou by our previous excellent experiences and a desire to avail ourselves of the tasting menu to see what Pierre can create.WOW! I can recommend this to anyone! We have been fortunate enough to enjoy tasting menues at Thomas Kellers restaurants: Per Se, French Laundry, and Bouchon as well as Daniel and Inn at Little Washington among others and this is one of the best we have ever enjoyed! 7 courses of just right-sized portions taking close to 3 wonderful hours to complete.Individual courses were so good that we cannot distinguish a favorite.Some courses were off the menu such as the crispy pate de tate, seared scallop, and foie gras but sized for a 7 course meal.On top of this Pierre made special courses such as in-house made boudin blanc, squab, and orzo and asparagus soup.For dessert, I had blueberry pie (made in-house and delicious) and my wife had ice cream.It is priced right and worth every bite. We are looking forward to two more tasting menues that we have made.We would like to see a cheese course become part of the tasting menu since their selection of cheese is so good.Smith rating: 5 stars out of 5
Posted by The: Jun. June 5th, 2009 at 2:22 PM