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Bibou

Reading the recent posting of "Where do you want to go in 2011" got me thinking that my most disappointing meal in a long time was Bibou. It wasn't the worst meal of 2010 but our expectations were high and they weren't met. After reading Robert Parker's review of Bibou, having several friends tell us how wonderful their meals were, and seeing this "Where do you want to go" posting, I convinced my SO to give Bibou another try...and we are! We have reservations in January.

I can't remember what our foodie friends had (they are coming too, again) but my SO had a flank steak so tough that it was inedible and he left at least half or more on the plate. Truly. He decided not to say anything to the server as the foodie friends are my friends and he had just met them and didn't want to seem like a complainer. I had a fish dish with a red wine sauce. The fish was really lovely but the red wine sauce fought the fish. There was a 'one time' scallop appetizer that was really amazing and would love to have that again but alas, not likely. I did also enjoy the snail ragout (which I had as my dessert) and thought the daily foie gras was good (but not great). I think one of our friends had the Pied du Porc, which she liked and was glad she tried, but she wouldn't order it again. Can't remember what her husband had except that he thought it was 'okay'.

Here's my question. What did YOU have at Bibou that was outstanding? We would LOVE recommendations!

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  1. I will almost always order the game, particularly the game birds. They seems to have a very deft touch with them. Mmmmm...crispy outside and tender inside.

    This reminds me that we need to make a reservation asap.

    1. Their escargots are always very good. The best thing I've had there recently was a trout gravlax.

      1. Foie gras, bone marrow and sweetbreads.

        I've been to Bibou 3 times in the past 3 months (not to mention when Pierre was guest chef at Blackfish) and have never had a bad bite.

        Which is not to say I've liked everything I've been served, just that it was perfectly prepared. I had the world's best stinky tofu too ("Dai's House of Unique Stink", Taipei, Taiwan), but I wouldn't eat it again. Maybe you just don't like their style of Alsatian-influenced traditional French bistro food? I thought the foie gras-stuffed pigs feet (Pied du Porc) he served at Blackfish was impossibly rich and I would never order it again (it actually made me feel queazy), but others raved about it (including Robert Parker).

        Obviously flank steak is a tough cut, which is why it is usually served thinly sliced (which also avoids the problem that a diner may cut it wrong and claim it is too tough). I haven't had it at Bibou. Was your SO's served very rare? I believe that is the traditional French approach, which would help on the tenderness front.

        Come to think of it, all the soups I've had at Bibou have been amazing (and I don't usually remember soups).

        1 Reply
        1. re: Tir_na_nOg

          Nothing - it was just average. I don't understand what all the fuss is about.

        2. Escargot, quail, bone marrow, hanger steak, sweetbreads, scallop, all have been excellent when we visit, and we go around once every six weeks or so...