The Smiths

The Smiths went back to Bibou on Sunday to try the tasting menu. It consisted of: - Chilled summer squash consomme, duck tenderloin brunoise - Braised oxtail terrine, organic red beet salad - Seared scallop, saffron cauliflower puree and florets, rhubarb lemon vinaigrette - Roasted bone marrow - Seared foie gras, griotte cherries and posched pears - Hanger steak, sauce au poivre, sauteed potatoes and green asparagus - Cheese plate: Valencay, Edel de Cleron, Roquefort, served with tomatillo jam and poached pears - Blueberry pie All was very good, well prepared and highly enjoyed. The scallop, bone marrow, foie gras and the cheese plate particulary stood out. This was the best bone marrow I have ever enjoyed! I would like to clear up what may be a misperception by some readers. I have favorably compared the preparation, inventiveness of the chef, quality of ingredients, etc (ie., what you eat) to what has been served to me in certain world class restaurants such as Per Se. I never meant to say that the overall experience is the same as in these vaunted restaurants. How can a tiny bistro in south philly compare with the pomp and circumstance of a Per Se or Inn at Little Washington? However, while atmosphere and fawning service means something in the end, it is meaningless unless the food is world class and that is the class of the food at Bibou which, by the way, is served in a friendly and efficient manner in a small but pleasant room at a fraction of the price. One of the things that bores me quickly with a restaurant is when the menu does not change. While a number of the core items such as scallops and hanger steak may be always on the menu at Bibou, the prep changes constantly and this is where Pierre shines as small changes completely change the nature of the dish to keep you interested. This week is Birchrunville Cafe and The Whip Tavern, then back to Bibou next week. ENJOY!!!

I fully understand reticence to try the Pate de tete but it is delicous. The texture is very light and smooth and the flavor is full and enjoyable. It sounds like a dish that requires an acquired tast but it is not. Try it and open your taste buds and a whole new world of epicurean delights.

The Smiths were drawn back to Bibou by our previous excellent experiences and a desire to avail ourselves of the tasting menu to see what Pierre can create. WOW! I can recommend this to anyone! We have been fortunate enough to enjoy tasting menues at Thomas Kellers restaurants: Per Se, French Laundry, and Bouchon as well as Daniel and Inn at Little Washington among others and this is one of the best we have ever enjoyed! 7 courses of just right-sized portions taking close to 3 wonderful hours to complete. Individual courses were so good that we cannot distinguish a favorite. Some courses were off the menu such as the crispy pate de tate, seared scallop, and foie gras but sized for a 7 course meal. On top of this Pierre made special courses such as in-house made boudin blanc, squab, and orzo and asparagus soup. For dessert, I had blueberry pie (made in-house and delicious) and my wife had ice cream. It is priced right and worth every bite. We are looking forward to two more tasting menues that we have made. We would like to see a cheese course become part of the tasting menu since their selection of cheese is so good. Smith rating: 5 stars out of 5

We have enjoyed dinner at the Birchrunville Cafe a number of times. It has generally been absolutely excellent but Francis can have an off night. The last time we were there it was merely OK (enjoyable but not necessarily beckoning us back right away) Generally though - Francis does the best tuna tartare and smoked calamari that we have ever had. We'll give it a few weeks and try again.

Our first experience at Bibou was soooooo good that we jumped at the chance to celebrate National Snail Day there on Sunday. Pierre developed a 5 course menu where every course except dessert contained Escargot. I used to say there are cooks and there are chefs but Pierre Calmals fits into an altogether higher category than chefs - he works magic with the ingredients. Now, many people might cringe at the thought of enjoying an evening where virtually every dish contains snails but they just don't know what they are missing. It was a prix fixe dinner at $55 per person ($10 more than their standard Sunday prix fixe dinner) but worth every penny and then some. The Soupe et caviar d'escargot was a delicate tea infused celeriac cream with snail caviar. Neither of us had ever had snail caviar so it was an experience. This caviar is small and white with a quite delicate taste. Very nice. This was accompanied by 3 duck and snail brochette with parmesan which were tender and tasty. The sauteed trout fillet with snail almond meuniere and fennel fondue was the best trout either of us have ever had. Previously, I went to Pond for trout but Bibou is my new favorite for this delicate dish. The gratin of pigs feet with snails, fava beans and chanterelles was delicious. The wild rice, sweetbreads and snail blanquette was also to die for. The sweetbreads and snails providing the flavor and the wild rice providing substance and a really nice crunchy texture. We have found nothing to grouse about at Bibou at all. We are going back again next week.

We went to Bibou on Wednesday and were totally blown away. If you like the french bistro byob type venue, this is for you. As former lovers of Pif, we found that Charlotte and Pierre have done a great job of improving the space to make it more attractive (especially the lavatory). The menu was pure bistro. The bread is made fresh daily on premises. The foie gras with fresh mango and pumpkin toast was the best we have every had. The hanger steak was tender and flavorful and cooked perfectly to order. Both the cheese tray and dessert sampler were unique and delicious. Even though they have been open for only a week, the staff and the kitchen work together so well that you would think they have been there for a long time. Service is attentive and friendly and definitely not "snooty" Highly recommended!!! (we are going back next sunday)