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

Vegetal Raviolo    Argan, Yuzu Broth

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Duck Foie Gras, Celeriac, Blackcurrant, Sesame

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Thin Puff Pastry Tart, Butternut, Yellow Onion, Black Garlic

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Truffle Pasta, Parmigiano Cream, Hazelnu

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Torched Blue Prawn, Frothy Mushroom Broth

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Roasted Duck, Baked Beetroot, Honey, Mustard

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Apple Puff Pastry Tart, Caramelized Pistachio

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Chocolate Tear (Grand Cru), Candied Citrus

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Fromage Fermier

12,00 

Fromage Fermier

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