
Based on 484 reviews
The classic gratinéed version with a thick cap of melted Gruyère browning over a deeply savory beef broth
Steamed mussels in white wine and shallots — a reliable litmus test of the kitchen, and Pascalou passes it
Hanger or bavette cut with proper bistro frites and a simple sauce — the kind of dish that made French bistros famous
Slow-rendered leg with crispy skin and tender, yielding meat — a French bistro benchmark done faithfully here