...Former Chef and Sous-Chefs of Louis XVI Restaurant in Patchogue,LI
and Executive Chefs of Bistro Citron and Bistro Cassis in Upper West Side, NY
"With its black-leather banquettes, oak paneling, rustic maplewood floors, and chandeliers sporting tulip-shaped shades, Bistro Citron captures the Left Bank mood. Chef Olivier Jouannard hews closely to the classic bistro playbook of hearty French comfort foods, with numerous stews and roasts, as well as pasta dishes and even a burger. Menu standouts include the lively and fresh steak tartare, ably seasoned with anchovies, chives, garlic, mustard, and Tabasco. It’s served with a raw quail-egg yolk..."
"Chef Mathieu Couratin is close to the "real thing" , purveying "almost France"eats! Preparing old french classics such as "Coq au Vin" or "Canard a l'Orange" and more, with also a nice touch for fish and seafood!"
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