Staff Blog
Bibou opens tonight
categories | Openings
Wednesday, May 6th, 2009 at 12:13 pm
posted by Drew Lazor
posted by Drew Lazor
Bibou, the new BYO from longtime Le Bec-Fin exec chef Pierre Calmels and his wife Charlotte, opens tonight at 1009 S. Eighth Street. The Insider and MenuPages have the menu, which reads refined and classically French — think escargot ragout, braised pig’s feet stuffed with foie and skate grenobloise.
Try for a table by calling 215-965-8290; it’s cash only.
Our first experience at Bibou was soooooo good that we jumped at the chance to celebrate National Snail Day there on Sunday.
Pierre developed a 5 course menu where every course except dessert contained Escargot.
I used to say there are cooks and there are chefs but Pierre Calmals fits into an altogether higher category than chefs – he works magic with the ingredients.
Now, many people might cringe at the thought of enjoying an evening where virtually every dish contains snails but they just don’t know what they are missing.
It was a prix fixe dinner at $55 per person ($10 more than their standard Sunday prix fixe dinner) but worth every penny and then some.
The Soupe et caviar d’escargot was a delicate tea infused celeriac cream with snail caviar. Neither of us had ever had snail caviar so it was an experience. This caviar is small and white with a quite delicate taste. Very nice. This was accompanied by 3 duck and snail brochette with parmesan which were tender and tasty.
The sauteed trout fillet with snail almond meuniere and fennel fondue was the best trout either of us have ever had. Previously, I went to Pond for trout but Bibou is my new favorite for this delicate dish.
The gratin of pigs feet with snails, fava beans and chanterelles was delicious.
The wild rice, sweetbreads and snail blanquette was also to die for. The sweetbreads and snails providing the flavor and the wild rice providing substance and a really nice crunchy texture.
We have found nothing to grouse about at Bibou at all. We are going back again next week.
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