Last visit to the restaurants during this edition of restaurant week was to Le Bistro. On Friday I left office early and walked under railway station to this “bistro”.
Table of Contents
Fish menu
Amuse-bouche: pea puree, yogurt foam, mint oil, parmesan crunch
Fresh and nicel paired
Salmon tartare, lemon puree, green juice, almond velouté, radishes, almonds, caviar, herbs
Fruity lemon owerpowered fish.
Swallow fish fillet stuffed with shrimp, fennel salad, white bean puree, creamy shrimp sauce, celery oil, crab chips
Many components get well together with beans puree and fennel freshness
Dubai pie, puff pastry, pistachio cream, kadaif, chocolate, pistachios
This pie owns its existance to the popularity of Dubai chocolate. Sweet, I liked matcha on side, cream not that much
General feel that service was a bit confusing. I paid with mineral water and tip €.
Žan Jereb – Chef
Janko Rakovec in Voje Preda – sommelier
Local Suppliers
Vegetables: Dovč Farm, Ljubljana