Normandy is the entire reason why most of the western world associates French cooking with butter and cream. It is no accident. They are the largest producers of cattle and dairy in all of France. Camembert, the most popular cheese in France, hails from the region, as do calvados and cider from their apple production. The beaches are known for the D-Day attack but in Paris are better known for Deauville and Trouville, the Parisian version of the Hamptons. It is in Honfleur, a tiny seaside town, where I first tasted the oeuf du pêcheur that so many of you have enjoyed over the years at the Bistrot. Chef Grant LLOYD is building a fantastic menu that will flaunt the flavors of the seafood, dairy, cider and spirits upon your palate. Every course will be paired with a Norman cider or calvados cocktail chosen by General Manager, Edward DATTILO. Join us Wednesday and Thursday, February 19th & 20th.
—Chef/Proprietor Peter WOOLSEY
Soupe Normande de Poisson
Spicy fish soup, crème fraîche, garlic croutons, parsley
House made Crème de Normand
Calvados crème aperitif. Conceptualized and executed by Josh POWANDA
Poulet au Pot à la Normande
Normandy style poached chicken breast, quatre épices cream sauce, chestnuts, mushrooms, pearl onions, carrots, rice pilaf
Etienne Dupont Cidre Bouché Brut de Normandie – Dark gold flagship cider of Domaine Dupont, arguably France’s finest makers of cider, funky apple coupled with an earthy, funky complexity and medium tannins. (Bring on the funk)
Assiette Fromàger de Normandie
Pont l’Evêque * and Brillat Savarin** cheeses, salad, crustini, spiced pecans, apple butter
Purple Skies over Normandy
Calvados sour, Malbec float, star anise and clove. Conceptualized and executed by Chris MORAN
Mirlitons de Rouen
Puff pastry, vanilla and almond custard, caramel sauce
Christian Drouin Pommeau du Normandie
Norman Cider fortified with Calvados – delicious and hard to find
*Pont l’Evêque is unpressed cow’s-milk cheese. Soft, creamy with a smooth texture. Washed rind. One of the most popular cheeses in France
** Brillat Savarin is soft-ripened triple cream cow’s milk cheese. Has a bloomy white rind.
Mark your calendars: January 25th is The Day.
For those lovers of decadent, stick-to-your-ribs goodness, who wait spring, summer, and fall for Cassoulet de Toulouse to return, Winter is here.
For the uninitiated: imagine a rustic ceramic bowl, cradling layers of tarbais beans, bacon lardons, and Toulouse-style garlic sausage. Top it with braised lamb shoulder and tomato stew. Scatter duck fat breadcrumbs over the whole thing; Craig LaBan’s “favorite flourish.” Finally, stack on top a duck leg confit, cured overnight and slowly stewed for hours.
That’s Cassoulet the Bistrot La Minette way and it’s here until it’s not.
“The comfort meal to end all comfort meals.”* This is not haute cuisine. This is rustic, in your face, French peasant food at its best.
Available for a limited time, beginning January 25. Click here to make a reservation and see what the fuss is about – before it’s gone.
Restaurant Week is again upon us. As always we will be offering 3 courses of authentic Bistrot La Minette food, $35. All your Bistrot favorites are here: escargot, œuf de pêcheur, duck confit, and on. Join us for Center City District RESTAURANT WEEK, January 12th to the 24th. (Yes we know that is two weeks. But, they say ‘Week.’ All the things say ‘Week.’ So, we say ‘Week.’ C’est la vie). 2 weeks, three courses, $35.
$35 for a true Bristrot La Minette experience, not bad, not bad at all.
Demand is high and we are no longer accepting parties larger than 4. Reservations for this event are being accepted exclusively online. Follow the link HERE.
Due to our participation in Restaurant Week, Bistrot La Minette will not be open for brunch on the following dates: Sunday, January 12th; Saturday, January 18th; Sunday, January 19th; and Saturday, January 25th.