Loading ...Bibou: Tale of the Tape
Posted by Foobooz on May 14th, 2009
Bibou, the storefront French BYOB near the Italian Market has created substantial buzz the old fashioned way, culinary pedigree. Here’s the tale of the tape.
Space
- Tiny storefront on South 8th Street near the Italian Market.
- Used to be home to another French BYOB, David Ansill’s Pif.
- Hardwood floors, blonde chairs and white tablecloths set in a peach and charcoal accented room.
- Capacity for 30.
The Owners
- Pierre Calmels and his wife Charlotte.
- Pierre Calmels was Le Bec-Fin’s Executive Chef for five years.
- French born and trained.
- First US job was at Daniel in New York.
- Met his wife in Switzerland.
- She joined him in United States, working at Brasserie Perrier, Restaurant School, Patou and Bistro St. Tropez.
The Menu
- Traditional French menu with an emphasis on freshness.
- Prices range from $7 for soup to $26 for hanger steak with shallot and red wine sauce.
- Highlights include:
- Escargots with fava beans and mushrooms, flavored with tarragon
- Pan-seared foie gras with roasted mango, Port wine and cassis reduction
- Braised pig feet stuffed with foie gra, green lentils
- Duck magret “Tournedos” style, sauteed arugula, gratin Dauphinois, honey and lavender sauce.
Bibou
1009 S 8th St
215-965-8290
Bibou [Official Site]
Table Talk: French flavor in a small space [Philadelphia Inquirer]
Bibou [Thrillist]
Five Questions: Pierre Calmels, Chef/Owner, Bibou [Philadelphia Magazine]
1009 S 8th St, Philadelphia, PA
Related Tags: Bella-Vista, Bibou, BYOB, French, Tale of the Tape
May 14th, 2009 at 11:24 am
Went there last Friday — everything was great.
June 23rd, 2009 at 4:46 pm
The Smiths went back to Bibou on Sunday to try the tasting menu.
It consisted of:
- Chilled summer squash consomme, duck tenderloin brunoise
- Braised oxtail terrine, organic red beet salad
- Seared scallop, saffron cauliflower puree and florets, rhubarb lemon vinaigrette
- Roasted bone marrow
- Seared foie gras, griotte cherries and posched pears
- Hanger steak, sauce au poivre, sauteed potatoes and green asparagus
- Cheese plate: Valencay, Edel de Cleron, Roquefort, served with tomatillo jam and poached pears
- Blueberry pie
All was very good, well prepared and highly enjoyed. The scallop, bone marrow, foie gras and the cheese plate particulary stood out.
This was the best bone marrow I have ever enjoyed!
I would like to clear up what may be a misperception by some readers. I have favorably compared the preparation, inventiveness of the chef, quality of ingredients, etc (ie., what you eat) to what has been served to me in certain world class restaurants such as Per Se. I never meant to say that the overall experience is the same as in these vaunted restaurants. How can a tiny bistro in south philly compare with the pomp and circumstance of a Per Se or Inn at Little Washington?
However, while atmosphere and fawning service means something in the end, it is meaningless unless the food is world class and that is the class of the food at Bibou which, by the way, is served in a friendly and efficient manner in a small but pleasant room at a fraction of the price.
One of the things that bores me quickly with a restaurant is when the menu does not change. While a number of the core items such as scallops and hanger steak may be always on the menu at Bibou, the prep changes constantly and this is where Pierre shines as small changes completely change the nature of the dish to keep you interested.
This week is Birchrunville Cafe and The Whip Tavern, then back to Bibou next week.
ENJOY!!!