Bistro
French food and wine for every occasion
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GET 18% OFF
- Publisher's listprice GBP 40.00
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18 060 Ft (17 200 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 18% (cc. 3 251 Ft off)
- Discounted price 14 809 Ft (14 104 Ft + 5% VAT)
- Discount is valid until: 31 August 2026
14 809 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Octopus
- Date of Publication 27 August 2026
- ISBN 9781846016905
- Binding Hardback
- No. of pages480 pages
- Size 276x233 mm
- Language English 700
Categories
Long description:
'A love letter to France, filled with the delicious bistro dishes I'm obsessed with. It captures the warmth, generosity and simple magic of a great Parisian table.'
Matthew Ryle
'The true bistro bible, from of France's favourite food writers'
Tom Parker Bowles
The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In Bistro, Paris's most famous bistrotier, Ste?phane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.
Recipe chapters include:
- The counter: croissants, tarte aux oignons, sardines escabe?che
- The fishmonger's bench: creamed mussels, whelks with miso mayo
- Entre?es: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon
- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes
- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit
- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast
- Served at every hour: fried fish with fries, cheese souffle?, salad Nic?oise
- The cheese cellar: from Caen-Rouen to Paris-Lille
- The dessert window: cre?me caramel, tarte tatin, rum baba
But that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.
