The word bistro instantly conjures the romance of a Parisian meal, one eaten slowly between sips of wine and over lingering conversation. With a few friends, some evocative tableware, and the iconic bistro dish, steak frites, you can set such a scene at home.
Start the meal with a classic salad, frisee aux lardons. Instead of delicate frisee, I like to make it with chicory, for its curly leaves and bold flavor. The steaks will sear in no time, and a two-step technique for the fries lets you synchronize both dishes, getting perfectly cooked steak and hot, golden frites to the table simultaneously.
Keep in mind the so-called French paradox, which suggests that a diet of wine, chocolate, and cream is good for you. Savor some Lillet, a chocolate pot de creme, and the moment.
Chicory Salad with Lardons and Poached Eggs
Bistro Pommes Frites
Chocolate Pots de Creme
• 2 to 3 days before: Shop for the groceries and Lillet. Make garlic oil, and bake croutons; store in an airtight container at room temperature.
• The day before: Wash and dry the salad greens; refrigerate, wrapped
in damp paper towels. Prepare the pots de crème; cover, and refrigerate.
• The morning of: Make the vinaigrette, and refrigerate. Fry the bacon, and drain on paper towels. Cut orange slices for Lillet apéritifs.
• 2 hours before: Peel the potatoes and cut into sticks. Fry the potatoes, and drain on paper towels.
1 navel orange
1 small head chicory
4 large russet potatoes (9 to 10 ounces each)
1 garlic clove
1/2 loaf rustic French bread
6 ounces best-quality bittersweet chocolate
1 anchovy fillet
4 ounces thick-cut bacon
4 boneless strip steaks (8 to 10 ounces each, about 3/4 inch thick)
2 pints heavy cream
10 large eggs
1 bottle white Lillet
Coarse salt and peppercorns
Vegetable oil and extra-virgin olive oil
Distilled white vinegar and red-wine vinegar
Pure vanilla extract