Bistrotters
Bistrottres
3.78
(0 reviews)| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
:Real-time reservation
:Request
:No available seats
:Closed
Latest Information
Reservations
Accepts reservations・Request reservation
Cuisine
Budget
EUR 45
Hours
Nearby stations
Payment methods
Credit cards accepted(Debit card), Electronic money accepted(NFC Mobile Payment), and Meal vouchers accepted(Pluxee)
Notes
Restaurant’s terms and conditions
En cas de mauvaises conditions météo les reservations en terrasse ne pourront pas être transférées à l’intérieur. Pour toute réservation à partir de 5 personnes une empreinte bancaire de €50/pers est demandée. Le montant sera prélevé seulement en cas de no show ou annulation tardive (moins de 24h avant la réservation) ou s’il manque des convives. Les tables sont gardées 15 min max après l’heure de réservation et seront automatiquement attribuées à notre liste d’attente. Paiement en CB uniquement
A note from the restaurant
Le restaurant n'accepte que les paiements par Carte Bancaire (ni espèces, ni chèque)
Intimate Seasonal French Bistro
Bistrotters is a Michelin-selected restaurant offering contemporary French bistro cuisine in a cozy, intimate setting. The frequently changing, seasonal menu focuses on carefully sourced ingredients and well-balanced flavors, presented with modern touches. Guests highlight attentive, welcoming service and thoughtful wine suggestions, as well as memorable dishes such as the signature French toast dessert.
Ratings
3.78(0 reviews)
4.5~5.0
3.5~4.4
2.5~3.4
1.0~2.4
Food
-
Service
-
Ambience
-
Value
-
Reviews
Photos
Menu
Lunch Dinner (english)
Déjeuner Dîner (français)
Lunch Dinner (english)
Déjeuner Dîner (français)
Lunch & Dinner (english)
Déjeuner & Dîner (français)
Lunch Dinner (english)
Déjeuner Dîner (français)
Lunch & Dinner (english)
Déjeuner & Dîner (français)
Starters
Artichoke Pannacotta with Basil, Cream of Celeriac and Hazelnut
Market value (please ask)
Beef tongue with cranberry juice, macadamia tuile and beetroot
Market value (please ask)
Bistrotters duck liver, pineapple chutney, onion confit +10 euros
Market value (please ask)
Trout gravlax, green apple in wasabi mayonnaise and gingerbread
Market value (please ask)
Main Courses
Pork tenderloin and maple jus, polenta, oyster mushrooms and brocoli
Market value (please ask)
Vosges Quail stuffed with tarragon, cider jus, parsnip gnocchis, spinach +8 euros
Market value (please ask)
Hake fillet in a mussel sauce, spelt risotto, celery and cauliflower
Market value (please ask)
Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce
Market value (please ask)
Desserts
The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate
Market value (please ask)
Hibiscus cheesecake, raspberries and pomegranate
Market value (please ask)
Pecan praline choux pastry, chocolate ganache, and vanilla ice cream
Market value (please ask)
Cheese trio
Market value (please ask)
Entrées
Pannacotta d'Artichaut et Basilic, Crème de céleri rave et noisette
Market value (please ask)
Langue de boeuf au jus de cranberry, tuile au macadamia et betterave
Market value (please ask)
Foie Gras du Bistrotters, chutney d’ananas, oignons confits +10 euros
Market value (please ask)
Truite en gravelax, mayonnaise wasabi pomme verte et pain d’épice
Market value (please ask)
Plats Principaux
Filet mignon de porc et jus d'érable, polenta, pleurotes et brocoli
Market value (please ask)
Caille des Vosges farcie à l'estragon, jus au cidre, gnocchis de panais, épinard + 8 euros
Market value (please ask)
Merlu et sauce aux moules, risotto d'épeautre, céleri et chou-fleur
Market value (please ask)
Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche
Market value (please ask)
Desserts
L'incontournable Pain Perdu, caramel beurre salé et chocolat craquant
Market value (please ask)
Cheesecake à l'Hibiscus, framboises et grenades
Market value (please ask)
Chou praliné aux noix de pécan, ganache au chocolat et glace vanille
Market value (please ask)
Trio de Fromages
Market value (please ask)
Starters
Artichoke Pannacotta with Basil, Cream of Celeriac and Hazelnut
Market value (please ask)
Beef tongue with cranberry juice, macadamia tuile and beetroot
Market value (please ask)
Bistrotters duck liver, pineapple chutney, onion confit +10 euros
Market value (please ask)
Trout gravlax, green apple in wasabi mayonnaise and gingerbread
Market value (please ask)
Main Courses
Pork tenderloin and maple jus, polenta, oyster mushrooms and brocoli
Market value (please ask)
Vosges Quail stuffed with tarragon, cider jus, parsnip gnocchis, spinach +8 euros
Market value (please ask)
Hake fillet in a mussel sauce, spelt risotto, celery and cauliflower
Market value (please ask)
Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce
Market value (please ask)
Desserts
The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate
Market value (please ask)
Hibiscus cheesecake, raspberries and pomegranate
Market value (please ask)
Pecan praline choux pastry, chocolate ganache, and vanilla ice cream
Market value (please ask)
Cheese trio
Market value (please ask)
Entrées
Pannacotta d'Artichaut et Basilic, Crème de céleri rave et noisette
Market value (please ask)
Langue de boeuf au jus de cranberry, tuile au macadamia et betterave
Market value (please ask)
Foie Gras du Bistrotters, chutney d’ananas, oignons confits +10 euros
Market value (please ask)
Truite en gravelax, mayonnaise wasabi pomme verte et pain d’épice
Market value (please ask)
Plats Principaux
Filet mignon de porc et jus d'érable, polenta, pleurotes et brocoli
Market value (please ask)
Caille des Vosges farcie à l'estragon, jus au cidre, gnocchis de panais, épinard + 8 euros
Market value (please ask)
Merlu et sauce aux moules, risotto d'épeautre, céleri et chou-fleur
Market value (please ask)
Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche
Market value (please ask)
Desserts
L'incontournable Pain Perdu, caramel beurre salé et chocolat craquant
Market value (please ask)
Cheesecake à l'Hibiscus, framboises et grenades
Market value (please ask)
Chou praliné aux noix de pécan, ganache au chocolat et glace vanille
Market value (please ask)
Trio de Fromages
Market value (please ask)
Starters
Artichoke Pannacotta with Basil, Cream of Celeriac and Hazelnut
Market value (please ask)
Beef tongue with cranberry juice, macadamia tuile and beetroot
Market value (please ask)
Bistrotters duck liver, pineapple chutney, onion confit +10 euros
Market value (please ask)
Trout gravlax, green apple in wasabi mayonnaise and gingerbread
Market value (please ask)
Main Courses
Pork tenderloin and maple jus, polenta, oyster mushrooms and brocoli
Market value (please ask)
Vosges Quail stuffed with tarragon, cider jus, parsnip gnocchis, spinach +8 euros
Market value (please ask)
Hake fillet in a mussel sauce, spelt risotto, celery and cauliflower
Market value (please ask)
Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce
Market value (please ask)
Desserts
The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate
Market value (please ask)
Hibiscus cheesecake, raspberries and pomegranate
Market value (please ask)
Pecan praline choux pastry, chocolate ganache, and vanilla ice cream
Market value (please ask)
Cheese trio
Market value (please ask)
Entrées
Pannacotta d'Artichaut et Basilic, Crème de céleri rave et noisette
Market value (please ask)
Langue de boeuf au jus de cranberry, tuile au macadamia et betterave
Market value (please ask)
Foie Gras du Bistrotters, chutney d’ananas, oignons confits +10 euros
Market value (please ask)
Truite en gravelax, mayonnaise wasabi pomme verte et pain d’épice
Market value (please ask)
Plats Principaux
Filet mignon de porc et jus d'érable, polenta, pleurotes et brocoli
Market value (please ask)
Caille des Vosges farcie à l'estragon, jus au cidre, gnocchis de panais, épinard + 8 euros
Market value (please ask)
Merlu et sauce aux moules, risotto d'épeautre, céleri et chou-fleur
Market value (please ask)
Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche
Market value (please ask)
Desserts
L'incontournable Pain Perdu, caramel beurre salé et chocolat craquant
Market value (please ask)
Cheesecake à l'Hibiscus, framboises et grenades
Market value (please ask)
Chou praliné aux noix de pécan, ganache au chocolat et glace vanille
Market value (please ask)
Trio de Fromages
Market value (please ask)
Starters
Artichoke Pannacotta with Basil, Cream of Celeriac and Hazelnut
Market value (please ask)
Beef tongue with cranberry juice, macadamia tuile and beetroot
Market value (please ask)
Bistrotters duck liver, pineapple chutney, onion confit +10 euros
Market value (please ask)
Trout gravlax, green apple in wasabi mayonnaise and gingerbread
Market value (please ask)
Main Courses
Pork tenderloin and maple jus, polenta, oyster mushrooms and brocoli
Market value (please ask)
Vosges Quail stuffed with tarragon, cider jus, parsnip gnocchis, spinach +8 euros
Market value (please ask)
Hake fillet in a mussel sauce, spelt risotto, celery and cauliflower
Market value (please ask)
Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce
Market value (please ask)
Desserts
The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate
Market value (please ask)
Hibiscus cheesecake, raspberries and pomegranate
Market value (please ask)
Pecan praline choux pastry, chocolate ganache, and vanilla ice cream
Market value (please ask)
Cheese trio
Market value (please ask)
Entrées
Pannacotta d'Artichaut et Basilic, Crème de céleri rave et noisette
Market value (please ask)
Langue de boeuf au jus de cranberry, tuile au macadamia et betterave
Market value (please ask)
Foie Gras du Bistrotters, chutney d’ananas, oignons confits +10 euros
Market value (please ask)
Truite en gravelax, mayonnaise wasabi pomme verte et pain d’épice
Market value (please ask)
Plats Principaux
Filet mignon de porc et jus d'érable, polenta, pleurotes et brocoli
Market value (please ask)
Caille des Vosges farcie à l'estragon, jus au cidre, gnocchis de panais, épinard + 8 euros
Market value (please ask)
Merlu et sauce aux moules, risotto d'épeautre, céleri et chou-fleur
Market value (please ask)
Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche
Market value (please ask)
Desserts
L'incontournable Pain Perdu, caramel beurre salé et chocolat craquant
Market value (please ask)
Cheesecake à l'Hibiscus, framboises et grenades
Market value (please ask)
Chou praliné aux noix de pécan, ganache au chocolat et glace vanille
Market value (please ask)
Trio de Fromages
Market value (please ask)
Starters
Leek honeycomb with nori, hazelnuts, and Japanese vinaigrette
Market value (please ask)
Seared hanger steak, sauce chimichurri, and roasted jalapeno
Market value (please ask)
Bistrotters duck liver, pineapple chutney, onion confit +10 euros
Market value (please ask)
Squid in parsley and garlic, fennel cream, sautéed zucchini with bell peppers
Market value (please ask)
Main Courses
Confit of veal breast breaded with cumin and sage jus, green beans and sweet potato
Market value (please ask)
Vosges Quail stuffed with tarragon, cider jus, parsnip gnocchis, spinach +8 euros
Market value (please ask)
Hake fillet in a mussel sauce, spelt risotto, celery and cauliflower
Market value (please ask)
Butternut squash tatin and goat cheese, Jerusalem artichoke foam, endive and lamb's lettuce
Market value (please ask)
Desserts
The Acclaimed French Toast, salted butter caramel sauce and crispy chocolate
Market value (please ask)
Lemon cream, Breton shortbread, verbena meringue and candied kumquat
Market value (please ask)
Pecan praline choux pastry, chocolate ganache, and vanilla ice cream
Market value (please ask)
Cheese trio
Market value (please ask)
Entrées
Nid d'abeille de poireaux au nori, noisettes et vinaigrette japonaise
Market value (please ask)
Onglet de boeuf mi-cuit, sauce chimichurri et jalapeno rôti
Market value (please ask)
Foie Gras du Bistrotters, chutney d’ananas, oignons confits +10 euros
Market value (please ask)
Encornets en persillade, créme de fenouil, courgettes et poivrons sautés
Market value (please ask)
Plats Principaux
Confit de poitrine de veau panée au cumin et jus a la sauge, haricots verts et patate douce
Market value (please ask)
Caille des Vosges farcie à l'estragon, jus au cidre, gnocchis de panais, épinard + 8 euros
Market value (please ask)
Merlu et sauce aux moules, risotto d'épeautre, céleri et chou-fleur
Market value (please ask)
Tatin de butternut et chèvre, émulsion de topinambour, endive et mâche
Market value (please ask)
Desserts
L'incontournable Pain Perdu, caramel beurre salé et chocolat craquant
Market value (please ask)
Crème de citron, sablé breton, meringue à la verveine et kumquat confit
Market value (please ask)
Chou praliné aux noix de pécan, ganache au chocolat et glace vanille
Market value (please ask)
Trio de Fromages
Market value (please ask)
About
This restaurant information were provided by users. Kindly be aware there are no guarantees to the accuracy of information.
Restaurant name
Bistrotters
Notes
Restaurant’s terms and conditions
En cas de mauvaises conditions météo les reservations en terrasse ne pourront pas être transférées à l’intérieur. Pour toute réservation à partir de 5 personnes une empreinte bancaire de €50/pers est demandée. Le montant sera prélevé seulement en cas de no show ou annulation tardive (moins de 24h avant la réservation) ou s’il manque des convives. Les tables sont gardées 15 min max après l’heure de réservation et seront automatiquement attribuées à notre liste d’attente. Paiement en CB uniquement
A note from the restaurant
Le restaurant n'accepte que les paiements par Carte Bancaire (ni espèces, ni chèque)
Reservations
Accepts reservations・Request reservation
Awards
Michelin Guide
Selected by the Michelin in 2025
Cuisine
Phone number
Address
Nearby stations
Hours
Sunday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Monday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Tuesday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Wednesday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Thursday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Friday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Saturday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Public holiday
12:00~14:00
Accepts reservations
19:00~22:00
Accepts reservations
Budget
EUR 45
Payment methods
Credit cards accepted(Debit card), Electronic money accepted(NFC Mobile Payment), and Meal vouchers accepted(Pluxee)
Smoking
Unknown
Opening date
Unknown
Restaurant details
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