It’s been a while since I’ve had a meal that was so good that I couldn’t stop thinking about it. Also it’s rare when I write about a restaurant the day after. Well, Bistro V & Pâtisserie in Greenwich has got me daydreaming about their moules frites and Branzino all day.
Last night we attended a press dinner at Bistro V. It was a gorgeous night. The doors were wide open, letting the breeze into the French bistro. Smiles all around, from the families eating their dinner to the folks lucky to snag a table outdoors to the cute couple who sat next to our table eating their succulent lamb chops and decadent desserts afterwards.
Bistro V Cocktail with Byrrh and Sparkling Wine
I was greeted by Marc Penvenne, the owner, who prepared a delicious aperitif for me, which he called the “Bistro V Cocktail” made with Byrrh (pronounced beer, a rare fortified red wine made with quinine and mistrelle) and sparkling wine (Monmousseau Brut Etoile). The drink was light and refreshing. It paired well with the hors d’oeuvres we enjoyed at the bar – garlic parsley tuiles, pâté with cornichons, and smoked salmon on rye.
Garlic Parsley Tuiles
Smoked Salmon on Rye
Pâté with cornichons
Bistro V presented us with dishes that were outstanding – each one topping its predecessor. The first was a light and refreshing watermelon salad – a slice of ricotta (wish there was more), candy-pickled watermelon rind, pine nuts, and baby arugula dressed in a light lemon vinaigrette.
In the Kitchen: Watermelon Salad
The Chilled Maine Lobster was even better – a portion of lobster claw and tail dressed with a cilantro emulsion served with slices of hearts of palm and garnished with thin slices of radish. All ingredients married well and had my taste buds wanting more. The rosé – Domaine La Colombe – paired with the dish was excellent.
Chilled Maine Lobster
Branzino
The Iron Skillet Grilled Branzino was a crowd-favorite. Crispy skin. Perfectly cooked fish. Each bite was amazing. The flavors had my mouth watering and yearning for more. Orgasmic. Rarely do I use that term to describe food, but it was. I snick in a little shimmy because the fish was so good, I was dancing in my seat.
Crispy Hudson Valley Duck Breast
The happy dance continued as the Crispy Hudson Valley Duck Breast arrived. A salad of confit, snap peas, carrot ginger dressing, this beautifully presented dish was excellent. With the duck’s crispy, flavorful skin and tender meat, I slowly savored each bite. The best duck I ever had!
Steak Tartare
The Steak Tartare was another dish I was anxiously waiting to try. I was expecting to mix it myself, but Executive Chef Erik Erlichson took it into his hands to make the perfect blend of the tartare condiments – olive oil, butter, shallots, garlic, thyme, parsley, Worcestershire sauce, and raw egg yolk with chopped filet mignon of grass-fed beef.
Moules Frites
By my request, we were served Moules Frites. Whenever we dine at a French bistro, we order moules frites. The rich broth, made of garlic, white wine, parsley, and thyme was absolutely delicious. If I could, I would have drank the broth. The frites – of those were gone fast. But whatever I could get my swift hands onto were doused in the broth and enjoyed.
Chilled Fruit Soup
Alas, dessert arrived – a Chilled Fruit Soup with Cedric’s frozen yogurt topped with a mint leaf. The dessert was essentially a palate cleanser – a nice way to end a wonderful dinner. It was paired with a smooth, sweet fortified wine, Pineau de Charentes.
Interior of Bistro V
The little cochon I am bought a couple pastries for the road – a chocolate pistachio croissant (added bonus: it had an almond paste filling) and an apple turnover. We can’t wait to come back to try more of their baked goods, like the beautiful quiche and eclairs in the display case.
Overall, I loved the food at Bistro V and am looking forward to trying the other dishes on their menu.
See more photos on our Facebook page.
Bistro V & Pâtisserie
339 Greenwich Ave
Greenwich, CT 06830
Tel: (203) 661-6634
www.versaillesgreenwich.com
Disclosure: We were invited to sample Bistro V’s menu at a press event. The opinions expressed are my own and I received no further compensation from Bistro V or their representatives.
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