Tasting Menu at Bibou

Butternut Squash Consomme w/ Sweetbreads

Seated at the bar, Charlotte brings us this consommé. Light, full of Fall flavor, it worked great as our first dish. And you really can’t go wrong by adding bits of Sweetbreads in it.

Rillettes de Porc

Although they were slowly cooked in Pork fat, these Rillettes were pretty light and were a fatty delight on the fresh bread.

St. Jacques w/ Pearl Barley and Beer-Hazelnut Emulsion

Perfectly seared, the scallop’s texture was unbelievable. So many restaurants offer scallops but I am rarely as impressed by a scallop dish as I was by this one. The pearls added another dimension texture-wise while the Beer-Hazelnut Emulsion was simply exquisite. The Hazelnut touch clearly made it a great Fall dish. (I forgot to ask what beer Chef Pierre Calmels used though)

Seared Foie Gras w/ Pumpkin Bread and Quince

Hands down one of the best seared Foie renderings I’ve had to date. First of, the slices of Quince (Apple relative) that gave some crispiness and acidity to  the plate. Then, the Pumpkin bread that provided the Fall sweetness to bring the dish together. Every bite was amazing.

Bone Marrow

FINALLY GOT IT! As one of these bad boys was being served to another table, I asked if we could get the same and Charlotte was kind enough to make it one of our dishes. Great flavors, bad-ass presentation, it was everything I had read about.

Hangar Steak w/ Spaetzle and Asparagus

You know what bugs me? Restaurants that advertise this or that beef from this or that farm. More often than not, you end up being a tad disappointed because of the hype surrounding the piece of meat. Here, Chef Calmels came out to serve us (it was rather busy). All he said was: “Here you have Hangar Steak, Spaetzle and Asparagus.” Very unassuming, but man was it good. Cooked on the rarer side, the meat was tender. The Spaetzle was lightly sautéed and the Asparagus was just crispy enough.

Plum Pie

Desserts aren’t what Bibou is known for but there was certainly nothing wrong with this Plum Pie.

Crème Brûlée

This is what a Crème Brûlée should feel/taste like. No contest. Go see for yourself.

Without a doubt, this was our best meal at Bibou so far (4th or 5th visit). The $70 pricetag for the tasting menu is clearly worth it. I cant wait to go back already. The food, the service, the atmosphere make it my favorite restaurant in Philadelphia. Here, you wont find tableside dissection of your poultry and all that show, but you will find delicious, authentic French food , a great service, and maybe Sandy and I chowing down on some Foie and Bone Marrow.