The Mission Statement: Nothing mixes, everything pairs up… Each item on the menu is seasonal and seasoned accordingly — beetroot, celery, citrus, pumpkin and butternut, chicory, radishes, with argan oil, …
Self-taught chef, passionate about cooking, Claude Colliot blends the tastes and colors of fresh produces to wake our tastebuds. Rather than mixing, Chef Colliot carefully associates seasonal elements to present …
Claude and Chantal Colliot make a perfect pair of restaurateurs. As Claude animates the kitchen with a deftness and sense of authority, Chantal makes their tiny eight-table restaurant come alive. Le Bamboche, a compact bistro begun by David Van Laer and later taken over by the Colliots – is a model of its genre. It is personal, friendly, accessible and a place to have a very good time.
(more…) The New York Times – Intimate Bistro Gets Cozy With Flavor and Flair
