Le Bistrot de Racine holds many gems for diners to enjoy, from caviar to huge chunks of steaks. But if the options are overwhelming, we pick out five essential dishes that everyone should try when they’re there.he leather-bound menu of upscale French restaurant
The pate plate (¥388) is a visceral feast starring three slabs of charcuterie. There’s a pate en croute, which envelops foie gras, veal, ham, duck, pistachio, and black truffle jelly in a flaky pastry, a thick cut of terrine made from veal, beef tongue, duck, pig’s ears, and ham, and a wedge of veal, foie gras, pig’s ears, cocktail onions, pistachio, and cornichons encased in black olive puree. Smear a piece with smoked chili jelly, dip it in mustard, then chase it with a homemade pickle for a dish that readies you for the food adventure to come.
Crispy frog leg
Four large frog legs (¥190) are battered and fried until golden brown, and placed on top celery puree, dabbed with smoked saffron mayo, covered with verdant herbs and drizzled with fragrant garlic cream. The batter is peppery and satisfyingly crunchy while the frog is meaty and juicy, with the fresh green flavors of the vegetables keeping everything in balance. It’s like France’s fancy version of fried chicken.
Traditional French bouillabaisse
Le Bistrot de Racine makes their bouillabaisse (¥490) Marseille-style: a broth of tomatoes, saffron, vegetables, and herbs, which they class up by adding in lobster, scampi, mussels, and fish. Served in a shiny copper pot, the dish brims with the heady, invigorating scent of the sea, and tastes sweet, briny, and intriguingly complex. Ask for bread or a very large ladle, perhaps both, as you would want to mop up every last drop.
A confit duck leg (¥320) is served with sun-dried tomatoes, carrots, zucchini, morels, Brussel sprout, and thyme, plus a sauce made from sherry and duck drippings. The skin is paper thin and shatteringly crispy, while the meat, deep and savory, falls away from the bone with barely a nudge.
Australian M5 T-bone steak
Do beef the right way with a one-kilogram, Australian M5 T-bone steak (¥1,200). The hulking piece of meat is cooked medium rare and sliced thickly so every bite is flavorful and fatty, enriched by spoonfuls of chimichurri and port and beef jus. Served with seasonal vegetables, mashed potatoes, and mushrooms, it’s a dish meant for two but we won’t judge if you want to have it all to yourself.
To try these dishes and more, scan the QR code below to reserve your spot at Le Bistrot de Racine.
Le Bistrot de Racine
Tuesday to Sunday, 5pm to midnight
609-1 Changde Road
Nearest metro station: Changping Road