"I love Wednesday evenings in the bistro because I can discover their latest specials. I love the rest of the week, because I can revive these specials. for an appetizer, her suppe is white bean and speck, although it only hot comfort suppe. an absolutely delightful mix of navy beans with smokey speck, a few vegetables for health, a chicken broth basic and a weak shrunk cheese. I felt like in the toskana. indestructible, her best suppe still! it was so good, I had to take a pint to go at the end of the night. for a deer, elk steak. that was an experience. obviously the elch gras was fed, and the natural aromas of this diet penetrated by the flesh. it is also a very lean protein, similar in fat content to a bark fillet. other differentiators: elch has a very fine iron undertone, close to game meat, and is more earthy than bark meat. with a reispilaf on the side and a serving of haricot verts. the French green beans were so fresh and tasteful that they had 'd swear the bistro had a dachgarten. a note on the service on Wednesday: even at a party of 20 close to this party received from a (I) the same level of qualitatiw high quality service from the staff and the kitchen. kudos everywhere. You didn't hear it from me, but the word migrates tonight in the air. French chocolate truffles come soon?"
