Le Baratin

Steak Frites

The defining dish of any serious bistro — properly rested beef with hand-cut fries and a classic sauce; the measure by which the kitchen is judged

Moules Frites

French mussel preparation in a white wine or cream broth, served with the same crisp frites — a bistro benchmark done right

French Onion Soup

Deep, slow-cooked broth topped with a cap of bubbling Gruyère — the kind of dish that separates committed bistros from casual ones

Charcuterie & Tartines

Assembled boards of cured meats, pâté, and pickles on good bread — ideal for sharing over a glass of natural wine

Crème Brûlée

Classic execution — thin caramelized crust over cool, set custard; the test of a kitchen's discipline