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BISTRO le CRILLON
Restaurant, Bar and Wine Cellar
Chef Chantal Berton creates a unique range of Provencal cuisine to satisfy your palate. With signature dishes such as Wild Game - Venison, Elk -as well as traditional Coq au Vin ; Cassoulet; Rack of Lamb; a selection of fresh fish - along with a wide variety of Seafood and Pastas there is something here for everyone.-not forgetting theCheeses Cart,the magnificent Chocolate Souffle and the Tarte Tatin.
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With an extensive wine list,California, France, Italy,Spain and the New World best vintages (2003, 2004, 2005 and 2006 Wine Spectator Best Award of Excellence) a full bar with Liquors and Cigars, you can enjoy Bistro le Crillon"s traditional Provencal decor,as well the covered patio with a fire place.
"Masterpiece Onion Soup - Best Cassoulet & Most extensive Wild Game menu in the County - de Berton covers gorgeous Venison medallions with a dusty Grand Veneur Sauce"
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- Riviera Magazine - January 2006
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"A neighborhood gem, this charming French bistro offers a winning combination of French Provençal cuisine, personalized service, reasonable prices and a vast wine cellar. Owners chef Chantal Berton de Crillon (her village of birth) and her sommelier-maître d’ husband, Diego Ostroski, run this down-to-earth Euro café with both panache and humility. If you let them, they’ll put together a French-style meal for you. Italy-born Diego recommends expertly-crafted wines from his 40,000-bottle cellar as the smiling Chantal deftly elevates brasserie food to a high art. The place is known for its finger-food appetizers. Order a red vin de table while noshing on sweet baked Turkish dates wrapped in salty applewood-smoked bacon. The place is also known for its French onion soup, cassoulet and wild game menu of things such as a hearty wild boar tenderloin casserole or roasted elk. There’s also lots of French bistro classics like coq au vin and lighter California fare like a tender and tangy Chilean sea bass. Desserts, such as the homemade ice creams and sorbets, are as impressive as are the profiteroles, which come dripping in a Valrhrona chocolate sauce." |
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- Gayot - February 2007
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2010c Bistro le Crillon
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