Chef Claude Colliot

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 …

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  • (more…) Facebook – 4.9/5
  • 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

Retour du potager grillé ail noir, parmesan

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Mousseline de Potimarron   Lard de Colonata, noisettes

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Bouillon de girolles et poulpe passion, galanga

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Volaille de saison cassis, Sichuan

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Pâtes aux Cèpes   vin jaune, basilic

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Bœuf Hereford Prime Roti (Origine Irlande)

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Tarte Feuilletée poire, tomate

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Fromage Fermier

12,00 

Fromage Fermier

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Figue  condiment miel-moutarde, noix fraîches

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