The  Metro Bistrot


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Cooking classes & events

Cooking well is the product, the result,
of solitude and accumulation.

      Cooking at The Metro Bistrot in Southbridge

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

Wine Tasting Dinner
Sunday 6 January 2019
3 to 6 pm
7 courses 9 wines
featuring 2016 Bordeaux
sponsored by Abacus Distributors and Austins Too

$100 per person 

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

Recent classes
French Stuffings
Monday 5 November 2018

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
                    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)
                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, or 15 red Bordeaux or any good Burgundy or 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

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
( page 58

And a cooking class video on You Tube.


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