Bouchon Bistro Français

Soo and I haven't met for a long time.  Nicely we connected again.  Option 1 is sumptuous dining with great wine.  We booked Bouchon Bistro Français, a contemporary French bistro at Soho, run by the Dining Concepts group.  The Head Chef Jerome Billot was apprenticed with three-Michelin star chef Georges Blanc. The little bistro is cosy and comfortable, yet serves great food.

We started with a bottle of Rose, light and refreshing.  Our starters came escargot and goose liver terrine.  The pâté was super, velvet yet full of goose fragrance.  It's magnificent on French baguette toast.   The homemade baguett was a delight.  Yum!

500g mussels served in a Staub pot, simple but elegant.  It's nice but if the mussels were fresher, it would be wonderful. 

Mullard Duck Leg Confit with Mustard Sauce was gorgeous. Crispy skin and soft meat.  Excellent!  I wish I could make one.  So far, my favourite French dish.  Matching the duck confit is potate gratin.  It's heavenly good, cheesy and potato parfumes in and running through the mouth.  Good, good, good!

The spice of the Tart Tatin was a bit strong.  Unfortunately, I could not give a vote favouring or recommending it.  The overall dining experience at this bistro is surpreme, honestly, can certainly come back or be my recommendation for good food.

49 Elgin Street, Central, Hong Kong