Now that I have reviewed Cannes restaurants my better half and I were less keen on — Mantel, L’Antidote and Restaurant Catherine — profiles of our favourite restaurants can now begin.

Although it has been in business for a few years, Le Bistrot du Suquet, 20 rue du Suquet, was a new find for us in June 2015.

(Photo credit: Trip Advisor)

It is run by three twentysomethings who trained and worked together at the Grand Hotel on the Croisette, home to the highly esteemed Le Park 45. They learned well and have brought their expertise to Le Suquet, Cannes’s old quarter.

We met Julien, aged 26, one Sunday afternoon when we were doing our usual menu reading. He explained that he sources all the ingredients from the nearby Marché Forville. His specialist wine merchant was a short walk away. He gave us business cards and hoped he would see us that evening.

Instead, we went for dinner a few days later and were not disappointed. We ordered off the prix fixe menu.

The table arrangement we had is a bit different from the one in the photo, which dates from 2013. There were a few tables for two on our part of the terrace. They were the size of nightclub tables, a bit small for dining, but, in the end, adequate.

Every centimetre counts! In order to avoid taking up valuable table space with baskets, Julien brought out small bakery bags with several slices of bread inside. The water glasses were deep red beakers. Yet, there was fine napery, including napkins. The atmosphere is quirky and different, elegant and downmarket at the same time.

As we sat near the door, SpouseMouse was able to get a better idea of the wine selection inside — very upmarket, indeed. So, we drank Minuty Côtes de Provence (rosé).

We were given amuse bouches, the specifics of which I do not recall, other than that they were stylish, tasty and competently prepared.

I started with a dozen escargots smothered in garlicky, rich persillade — generous and delicious. SpouseMouse enjoyed a cassolette de St Jacques, a creamy scallop casserole with potatoes and vegetables.

We both ordered the Bistrot’s interpretation of Tournedos de Rossini, which we ordered saignant — rare — much to Julien’s delight. Instead of a slice of foie gras lobe on top, it was their homemade foie gras mi-cuit, which worked very well and melted nicely on the fillet. The beef was perfectly cooked and beautifully presented.

SpouseMouse ordered an elegant dessert, details of which I did not note. I went with the generous cheese assortment which came with a perfectly-sized portion of mesclun salad, lightly dressed in vinaigrette.

SpouseMouse enjoyed watching the chefs cook in the tiny open kitchen. They were happy, smiling and talking all the while. Although most of the tables indoors and out were full, these two managed to ensure that turnaround was efficient. No one had a lengthy wait between courses. Julien delivered plates promptly and cheerfully to his customers, stopping to ask them if they needed anything else and how everything was. He was the only server. L’Antidote could learn a lot from watching this group!

During a quieter moment, SpouseMouse and Julien had quite a conversation about wine. At the end of dinner, Julien appeared with a complimentary digestif, 15-year old Château du Breuil Calvados. What a revelation! We ordered two more, which tacked another €15 onto the check, which came to €154, the most expensive but also one of the most agreeable evenings we had on this trip.

Some of the Trip Advisor reviewers said that Julien had grossly overcharged them. If so, he will need to manage wine and food prices more carefully. Both have come in for criticism for being inaccurate or misrepresented.

On another subject, one of my forks could have been cleaner, but I exchanged it for a clean one at an empty table. These are the little things, often overlooked, that customers remember.

That said, we would happily return to the Bistrot du Suquet where one can sit back and enjoy excellent French classics. It’s well run, competent and delightful.

We wish Julien and his chefs the very best for the future.

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