The  Metro Bistrot

 

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Cooking classes & events

"One person's taste may be as different
--is sure to be--from another's
as meat is different from a potato."
                                                                                   Walt Whitman


Reserve by calling The Metro Bistrot
860-207-7135 (24 hours)
or via Yelp on our home page
.

Next Cooking Classes


French Winter Classics

Sunday 10 February--4 to 6 pm
French stuffed pork
$40 per person for each class

Sunday 3 March--4 to 6 pm
We are full!
Coq au vin (free range chicken cooked in red wine)
$40 per person for each class


Recent Events

Wine Tasting Dinner
Sunday 6 January 2019
3 to 6 pm
7 courses 8 wines 1 Cognac

featuring 2016 Bordeaux
sponsored by Abacus Distributors and Austin Too of Southbridge

$100 per person

The Menu and Wines 
Amuse bouche                                          Côtes du Rhône 2016 (white)
(house paté)

Escargots au foie gras                              Graves Supérieures 2013 (demi-sec)
(snails baked w. foie gras & shallots) 

Espadon au four                                        Entre-deux-mers  Château Naudau 2017 (white)    
(swordfish baked w. vermouth & shallots)   

Caille au four                                              Bordeaux  Château Cabredon 2016 (red)
(boneless quail stuffed w. foie gras & paté)                       
Ragoût du porc                                          Château L'Eglise Saget 2016 (red)
(pork stew w. chestnuts & shiitake mushrooms) 

Fromage                                                    Bordeaux  Château Haut Pingat 2016 (red)
(Couet Farm cheese)                                       Mystery Wine

Gateau Sheba                                            Bordeaux  (Margaux)  Charmes de Kirwan 2011 (red)
(chocolate almond cake w. ice cream)

                                              
Cognac  (fine champagne)  De Luze  VSOP

Recent classes

French Holiday Foods
Monday 3 December 2018
6 to 8 pm (3 course meal included, so bring your wine)
$40 per person


French Stuffings

Monday 5 November 2018
6 to 8 pm (3 course meal included, so bring your wine)
$40 per person


How the French do Pasta and Why

Monday 24 September 2018
6 to 8 pm (3 course meal included, so bring your wine)
$35 per person
                                                Menu
                    1) Pates au saumon--penne pasta w. salmon sauce

                        2) Coq au vin--chicken cooked in wine
                            nouilles au beurre--buttered pasta

                3) Crème de prunneaux au cognac--plum cream w. cognac

Suggested wines: pinot noir (Beaujolais, Burgundy, Oregon, Southern California)
                                                    or
                chardonnay (Chablis, classic Burgundy, oaked Californian)



                                                                  serving salmon in France 2009



Snail Festival 

10th to 14th of July 2019

 $45 (six courses)

 1)      Escargots amuse-bouche—4 snails baked in philo cups with truffle salt, butter, and shallots

 2)      Escargots de Bourgogne—the classic, 6 snails in their shells, Burgundy-style

 3)      Soupe d’escargots—snail soup with fennel and French saffron

 4)      Escargots à la provençale—snails provençal with rice and a seasonal jardinière

 5)      Gratin d’escargots—4 snails baked in Gruyère cheese with French vermouth

 6)      Compote de rhubarbe—rhubarb compote sweetened with maple syrup over vanilla ice cream

 
Please call and reserve your menu as we prepare a limited number. We will also be serving our regular menu for the less adventurous or non-celebratory. Individual items from the snail menu will not be served à la carte except for the snails in shells. For wine with this menu, we recommend a 2009, 10, 15, or 16 red Bordeaux or any good Burgundy or West Coast pinot noir. 

Profits from recent cooking classes sent Lauren Gibeault
(a recent Worcester State graduate--English and French major--
and occasional Bistrot server) to France as an intern last summer for a month.
Here is an email about her trip, below.


Lauren Arrives in Malerargues, France

"BONJOUR!!!
My flights went well; on time and enjoyable. Icelandic flight attendants are babes. 
    One day in Paris is a tease. Jake (her brother now working at the Bistrot) introduced me to his Russian friend, and we ate lunch along the Seine. We explored all day, on and off the metro. For dinner I had one of the greatest meals of my life; black truffle lasagne--petite mort. I still can cry just thinking about it. 
    Gare de Lyon is awesome madness. Everybody does a mad dash for their train once it displays and you only have 20 minutes to get yourself where you need to be, or else you're screwed! 
    I felt like a rock star--riding 1st class on the TGV. Feet up, window seat to myself. The 3 hours passed rather quickly to Nimes, and when I exited the train, there was a white-haired gentleman (Jay's former boss in France, Ivan) wearing a wide-brimmed, black hat...ready to give me my welcome bisou! 
    Ivan is a gracious host. He keeps me busy with the archives (there certainly are many). We sort through the various performances in the library, which I cannot wait to explore further, and then I busy myself in my room with all the scanning, uploading, proper filing, and editing. My bed is so comfy, and I have a view even lovelier than I had imagined. I packed way too much (I believe Ivan sent you a picture for proof of that). Alors, live and learn. But I am glad I brought summer dresses and sandals--it's very hot during the day here in the South! I am now friends with all his cats--Esmerelda is my favorite. 
    Your place (Jay and M-P's) is stunning and the pictures certainly do NOT do it justice. I told Ivan, while he was giving me the grand tour, that I had this feeling of deja vu--that in another life, I know I had been here. 
    Say hello to Lily and Lady Catherine for me. And tell Belichick (our waitress Cindy Travi) not to go easy on Jake, while he's training. Back to work. It's almost time for a cocktail!"

We have a feature article on us at Worcester Living magazine
(worcesterliving.ma.newsmemory.com/)--on page 58

And a cooking class video on You Tube.



 

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