For brunch, we order the Brioche Pain Perdu (brioche French toast with salted caramel and cream) on repeat. For drinks, we share appetizers like Artichaut Barigoule (artichoke braised in white wine with fennel, garlic, and fresh herbs, served with sourdough) or Sardine à l'Huile (sardines in olive oil with garlic, lemon, parsley, and toast). And for dinner, we order a mix of all of these and more.

Every last weekend of the month, they invite you to an evening where land and sea collide. Evenings featuring entrecôte with mussels or lobster with duck.

Bon appétit!

Bistro French