Bleu Nuit: The Bistro Makes Its Mark
Challenge yourself without calling everything into question. In the restaurant industry, too, the establishments that stand the test of time know how to take a few steps back. At Bleu Nuit, chef Matthias Fréré and his partner Florian Le Bouhec—who takes a more low-key role at this restaurant—have chosen to evolve the menu. No major upheavals, just a desire to get back to basics.
White tablecloths
Is sharing losing a little ground? Without declaring the end of a trend, the duo is making more room for a traditional approach to dining, driven by cuisine that remains as precise as ever. The bistro is regaining its footing while retaining the spirit of the place.
This also involves a few white tablecloths—enough to create a harmonious balance between the table’s elegance and the minimalist character of the decor. Le Bleu Nuit thus further asserts its identity as a restaurant in this establishment where wine takes center stage. The restaurant is now open for lunch and dinner, Monday through Friday.
On the plate, this evolution translates into dishes that whet the appetite just by being mentioned: soft-boiled eggs, porcini mushrooms, and Mont d’Or; venison parmentier with aged Comté; barbecued red mullet with fennel and Mediterranean savory. Le Bleu Nuit continues on its path. A few folds in the tablecloth, a refined direction, and always that desire to feed its guests well.
