Le Sélect Bistro

Steak Frites

The house signature: a well-seasoned entrecôte cooked to temperature with a proper crust, served alongside crisp, golden hand-cut fries that stay crunchy through the meal

Moules Frites

Classic mussels steamed in white wine and shallots, served in a generous pot with a second round of those same crisp fries

Soupe à l'Oignon

Deep, slowly caramelized onion broth under a thick cap of melted Gruyère-crusted bread — a textbook version of the bistro standard

Duck Confit

Slow-rendered duck leg with crispy skin and tender, yielding meat, served with classic accompaniments — reliably executed and a good benchmark for the kitchen

Beef Tartare

Hand-chopped raw beef with capers and shallots — finely balanced and free of the overly processed texture that plagues lesser versions

Crème Brûlée

A properly thin, glasslike sugar crust over a rich vanilla custard — straightforward and well-made, as it should be