Cluny Bistro & Boulangerie

Croissants and Morning Pastries

Buttery, properly laminated croissants with audible shatter on the pull — the boulangerie output is the kitchen's most consistent work

Moules Frites

Mussels steamed in white wine and aromatics, served with a generous pile of crisp frites — a reliable version of the French bistro staple

Steak Frites

A classic bistro execution — well-seared steak with house frites and compound butter; solid rather than spectacular but dependable

French Onion Soup

Deep-coloured broth with properly caramelized onions under a broiled gruyère crust — the kind of dish the room was designed to serve

Croque Madame

Thick-cut brioche, béchamel, ham, melted cheese, and a fried egg — a brunch anchor dish that justifies the trip on its own