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Lunch, Dinner, A La Carte

Bistro cuisine does not use special high-end ingredients like star-rated restaurants. However, bistro chefs are well-versed in the nature of the ingredients, from procuring fresh ingredients to cooking them in a way that brings out their individuality, creating a special dish in everyday life.

I was impressed by Chef Thierry Breton's passion for meat dishes at "Chez Michel." It made me start thinking about the relationship between ingredients and cooking.

For example, meat tastes better with the bone in, allowing you to savor the true taste of the meat. A typical bistro scene includes people dipping their fingers in finger bowls while devouring bone-in meat. Whether it's meat, seafood, or vegetables, I want customers to enjoy the ingredients in front of them, just as they feel, and to savor them passionately, just as they like.

The dishes served at "Comme Chez Michel" are prepared with minimal use of butter and cream, finished with delicious bouillon to bring out the natural flavors of the ingredients, just like at "Chez Michel."

While plating colorful ingredients on a white plate is a happy time for the chef, watching customers eagerly devour the food with forks, knives, and sometimes their hands is a moment of bliss.

In addition to the food, the Paris-Brest, a popular dish for which regulars often visit “Chez Michel”, and other desserts learned at the patisserie Blé Sucré are proud specialties. Enjoy a relaxing time after your meal with coffee or flavored tea.
* A traditional French pastry with praline cream and nougatine sandwiched between choux pastry rings