Bistro Terrine

Frommer's Review

The restaurant looks like an Art Nouveau French bistro, and its nouvelle cuisine is based on traditional recipes as authentic and savory as anything you'd find in Lyon or Paris. There's room for up to 50 diners at a time, but because of the way the dining room is arranged, with banquettes and wood and glass dividers, it seems bigger than it actually is. During clement weather, there's additional seating on an outdoor terrace. Menu items are innovative, and might include tartar of herring with freshly made potato chips and salad, watercress salad with sweetbreads, cream of paprika soup, an autumn fantasy of nuggets of venison served with hazelnut-flavored gnocchi in port wine sauce, zander baked in an herb-and-potato crust, or an alluring specialty salmon with a chanterelle-studded risotto. After all this novelty, the most satisfying desserts might include a traditional tarte tatin (a tart filled with, usually, apples) or even an old-fashioned crème brûlée.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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