Le bistrot de Claude - Superb French cuisine

Barbara Ellington, Public Affairs Editor

If you are heading to the south of France for the summer holidays, check out Le bistrot de Claude, located at 7 Rue Grande, Cognac. It features French cuisine and you can taste the freshness in the food that is usually purchased the day of preparation. For visitors, host and owner Claude Vezin will give you an unforgettable experience.

In May, this reporter joined 14 other journalists from Latin America and the Caribbean for a visit to Amsterdam and Paris, courtesy of Diageo, owners of Red Stripe. The trip featured a closer look at the manufacturing of Ketel One and Ciroc vodkas that are distributed locally by Diageo. On the third night of the trip, the group dined at the celebrated Le bistrot de Claude.

We strolled in the twilight along a cobblestone pathway, some 15 minutes from Hotel Francois Premierone in the Cognac Centre, 3, Place Francois Premier. It's a pleasant walk and along the way are quaint boutiques that carry everything a tourist's heart desires, from clothing to souvenirs and gifts. Just remember that nothing is cheap in France.

The two-storey restaurant's interior is cosy and warm. It features dining areas both upstairs and downstairs, and intimate groups could be heard all night long. The restaurant is now in its sixth year at this location and the food is typical of that which is prepared in the southwestern region of France. Those who know Claude say a trip to the restaurant is like visiting an old friend. He will sometimes close his doors just so he can keep things cosy.

It's not unusual to be turned away because business is brisk and the place is quickly filled ... something we witnessed first-hand as we dined. To those inside, Claude is the epitome of the perfect host - he greets you like an old friend and spends several moments at each table sharing his passion for the food business, while checking to ensure that all is well.

For starters, masses of appetisers are brought out to punctuate tables already dominated by Ciroc Vodka in all flavours. These include miniature pizzas topped with caviar, oysters with lemon or vinegar sauce, wedges of pate, quiche lorraine and foie gras. Each serving is better than the last.

But what had everyone savouring each bite was the monk fish entree - with white wine sauce, finished in the oven with lemon juice and served with pureed carrots, roast tomatoes and leeks with butter. Yum! Dessert included the most delicious strawberry shortcake. And, with several bottles of Ciroc Vodka under our belts, we danced the night away.

barbara.ellington@gleanerjm.com