![]() Maple Syrup, Blueberries, Chocolate Chips. ![]() of House Ground Beef, Challah Bun, Caramelized Onion and Bacon Jam, Pickles,Ĭreole Mustard Aioli, Gruyere Cheese, Truffled French Fries Leek -Artichoke Ragu, Creamed Spinach, Poached Eggs, HollandaiseĮverything Bagel, Cream Cheese, Capers, Pickled Red Onion, Sliced TomatoĨ oz. Gulf Shrimp, Stone Ground Grits, Andouille, Sherry, Herbs ![]() Toasted Multigrain, Lemon Zest, Red Pepper Flake, Extra Virgin Olive OilĢ Eggs, Griddled Andouille Sausage, Brioche Biscuit, Sweet Potato Hash We do have a special children's menu and an outdoor courtyard which is a great place for families to dine together while watching what is being offered in the events plaza.īaby Spinach, Crisp Bacon, Roasted Pepper, Bacon Balsamic Aioli We do have a few special events throughout the year that require a prior reservation so it is always good to call us just to make sure.Ī: Bijoux is a fine dining restaurant but well mannered children are always welcomed. However, it is not uncommon to see a family kicking back on the patio in nice shorts or sundresses.Ī: We always encourage reservations but they are almost a necessity during the months of March through August if you want to guarantee a seat. Compare pay for popular roles and read about the team’s work-life balance. Get the inside scoop on jobs, salaries, top office locations, and CEO insights. We do host formal events such as wedding rehearsals and receptions, among other functions. Find out what works well at Bistro At the Bijou from the people who know best. Pastry chef Michael Luna presents traditional desserts such as crème brûlée with the essence of orange, airy beignets and a pot du crème with salted caramel.Frequently Asked Questions Q: Where exactly are you located?Ī: We are located in the Market Shops, on the south side of 98 (Emerald Coast Parkway),ĩ375 US Highway 98 W Ste 22, Miramar Beach, FL 32550Ī: While we consider ourselves to be a fine dining restaurant and you will often see customers with more formal clothing on, we are also located in Florida so you will see a variety of attire. Ask the erudite sommelier to pair this dish with a crisp Burgundy from Bijou's wine list curated by Addison's wine director Elizabeth Huettinger. One of the bistro's culinary highlights is the gnocchi a la Parisienne, which features delicate nuggets, fragrant with lemon, bathed in brown butter with slivers of kalamata olives. Other possibilities include spinach quiche, French onion soup, steak frites and coq au vin, all executed with finesse pomme frites are irresistible. ![]() Lyonnaise salad is artfully presented with its Windsor Farm poached egg and dollop of hollandaise atop frisée and bacon, spritzed with Champagne vinaigrette. Oeufs mayonnaise are creamy morsels, while the steak tartare is redolent of tarragon. Bradley's menu shines, thanks to his sophisticated touch with French classics, and the restaurant's concept suits the opulent setting of hand-painted frescoes, wrought-iron chandeliers, booths and decorous draperies. William Bradley, chef at one of GAYOT's Top 40 restaurants in the U.S., Addison at The Grand Del Mar, is serving as culinary director, while his former sous chef Shaun Gethin is the chef de cuisine at this French bistro set in La Jolla. THIS RESTAURANT IS CLOSED Bijou French Bistro Restaurant Review:
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