HOMEMENUWINESCATERINGWINE GLASSESCONTACT US$35 Prix Fixe
Chef Chantal Berton creates a unique range of Provencal cuisine to satisfy your palate. With signature dishes such as Wild Game - Venison, Elk -as well as traditional Coq au Vin ; Cassoulet; Rack of Lamb; a selection of fresh fish -  along with a wide variety of Seafood and Pastas there is something here for everyone.-not forgetting theCheeses Cart,the magnificent Chocolate Souffle and the Tarte Tatin.

With an extensive wine list,California, France, Italy,Spain and the New World best vintages (2003, 2004, 2005 and 2006 Wine Spectator Best Award of Excellence) a full bar with Liquors and Cigars, you can enjoy Bistro le Crillon"s traditional Provencal decor,as well the covered patio with a fire place.

"Masterpiece Onion Soup - Best Cassoulet & Most extensive Wild Game menu in the County - de Berton covers gorgeous Venison medallions with a dusty Grand Veneur Sauce" - Riviera Magazine - January 2006

"A neighborhood gem, this charming French bistro offers a winning combination of French Provençal cuisine, personalized service, reasonable prices and a vast wine cellar. Owners chef Chantal Berton de Crillon (her village of birth) and her sommelier-maître d’ husband, Diego Ostroski, run this down-to-earth Euro café with both panache and humility. If you let them, they’ll put together a French-style meal for you. Italy-born Diego recommends expertly-crafted wines from his 40,000-bottle cellar as the smiling Chantal deftly elevates brasserie food to a high art. The place is known for its finger-food appetizers. Order a red vin de table while noshing on sweet baked Turkish dates wrapped in salty applewood-smoked bacon. The place is also known for its French onion soup, cassoulet and wild game menu of things such as a hearty wild boar tenderloin casserole or roasted elk. There’s also lots of French bistro classics like coq au vin and lighter California fare like a tender and tangy Chilean sea bass. Desserts, such as the homemade ice creams and sorbets, are as impressive as are the profiteroles, which come dripping in a Valrhrona chocolate sauce." - Gayot - February 2007
2011c Bistro le Crillon
Counter