I’ve woken up and it appears to be winter again. I think I’ll only get up if someone makes a nice steam boat for me. #cbrrr #canberraeats #up2you #canberrafood #steamboat #localscan #restaurantsaustralia #food #foodie #foodblog
I haven’t been back to Les Bistronomes since late last year but when our plan A of eating Mr. Papa’s new menu fell through, TimmyC was very quick to point out that I hadn’t taken him to eat beef wellington yet. So as we were eating our dessert from Peppercress, we proceeded to order our main at another restaurant on the other side of town, as true foodies do.Complimentary house bread served with ash butter. I liked the concept of a whole mini loaf served to the table but I didn’t like the execution, I crumbed EVERYWHERE. It was hard to cut with your normal table knife but a serrated knife would have just glided through this baby. The bread was delicious, the butter was incredible, and I was just messy.Apparently people don’t usually leave this much mess, I’m just special.They have gone all ‘home style’ with these plates.Entrees~
Charcuterie platter cured meats, salami and rillettes with bread ($24.00). This platter was much bigger than I remembered, I’m glad I only ordered one serve of the pork belly. I really enjoyed the mixture of cured meats served with bread and gherkins, although the hot sausage was not to everyone’s liking. For me personally it would have been nicer with fruit/cheese/more bread to break up the salty meat taste.Caramelised pork belly and warm celeriac and truffle veloute served with shaved apple and celeriac crisp ($22.00). This was much smaller than I expected for the price we paid, despite being very delicious. Luckily the platter was bigger than we expected or I would have started to get hangry before our mains were due to come out. The veloute made me almost want to lick the plate but I’m a lady so I ended up soaking up every last bit with bread instead.Mains to share ~ pre ordering is recommended
Boeuf en croute (beef wellington) mushroom duxelle and foie gras served with a side of your choice ($88.00 for two people 30 minutes cooking time). We had pre-ordered just one beef wellington when we made the reservation so that we could try other things, even though it is recommended for two people I think it suits 3-4 people so that everyone isn’t stuffed by the end of the mains and you get a bit of variety. Chips are the best thing to get as a side as it is hot, crispy and well seasoned and sometimes you just need that hit of salt between bites. I absolutely loved the jus and poured extra all over my serve.
It might not look like much but I think this baby can feed more than two people.
Look at it glisten when I add more jus.Ash crusted duck a l’orange style (whole duck) served with red cabbage, orange and pine nuts ($80.00 for two people 25 minutes cooking time). We were shown our smoking ash encased duck before it was taken away to be cut in the kitchen; it was gone for a considerable amount of time before we were actually served the dish, so much so that I thought that they had given our duck away. I usually prefer ‘dark meat’ as I find breast can tend to be dry and disappointing, but because the duck was cooked whole and encased in ash, every part of it was moist and juicy. The meat had a combination of smoky duck flavours which paired perfectly with the sweet red cabbage and orange segments. It was hard to choose a favourite out of the two main dishes because both were amazing.
Excuse the blurry photo, I wanted to take one ASAP before it smoked out the whole room.When it is served, it has beautiful vibrant colours.Look at that juicy tender meat.Dessert~
Traditional apple tart tatin served with triple vanilla ice cream ($32.00 to share for 2 people allowing 40 minutes cooking time). This dessert is made from scratch and you would have to order it while ordering your meal. As delicious as the passionfruit soufflé and the crème brulee is, I’m glad that we didn’t order another dessert. It might sound expensive but it easily satisfied all four of us and shared between the four of us it came to only $8.00 a serve which is pretty decent. The apples were soft and sweet, the pastry was buttery and the caramelised sugar parts get stuck in your teeth, all in all a fabulous dessert.
I added the fork for scale, when you’ve eaten two courses already, this is enough to share between 3-4 people.It is so pretty with its shiny sticky sugar.I noticed some tables having a long wait time for their mains, but if you order an easy to share entree like the platter and you have good company, you wouldn’t generally notice the wait time. The restaurant started to get a little smoky towards the end with everyone’s ash encased mains being presented to them and the restaurant was closed up to keep the warmth in.
We left completely satisfied and happy as we had a good variety of delicious food. It did get a little salty towards the end and I had to prompt for more water as I was drinking so much, but I think I’ll have dreams about the tart tatin for months to come. Don’t forget to use your Entertainment book for this one!