France Trip Food Review

In this blog today I am going to talk about three different foods (appetizer, main course, and dessert) that I had in a certain bistro called Bistrot Victoires in France during my French trip with Taylor’s University in May-June 2013. They have their own unique taste, hope you all enjoy.

1. Salade Landaise (Landes Salad) 9 Euros


This salad was made of green salad, foie gras, duck wings, confit duck gizzards, and cured ham. So basically, it was a salad with duck meat that has been confit, with several slices of ham covering the salad. It was a right choice to order this salad and the main course while sharing with my friend because as you all can see in the photo; it was a full plate of salad with duck meat (and ham) all over it until you cannot see the salad anymore. What’s more was the foie gras that they served was quite big for a salad. In my opinion, it was as big as a mini patty burger here in Malaysia. The presentation was good, the taste was better. Heck, who am I kidding… it was really delicious it rolled my eyes back it was so good.







2. Entrecôte grillee au thym brule de la garrigue frites au couteau (Grilled steak with burnt thyme and scrubland knife chips) 11 Euros

After the duck salad, I and my friend ordered a grilled steak for the main course. Now what I realized from the plate presentation in Bistrot Victoires was they used a normal white plate with names of their foods and beverages on the tip of the plate circling the center part of the plate. Back to the food, we ordered the steak to be medium-well as many people say that they cannot find the joy of eating steak in a well-done steak. So, medium-well it was. It was more or less the same as many steaks we had eaten before (and it came with fries), but there was this hint of thyme when it came. We quickly realized that there were several burnt thymes on top of it. That was what makes the difference. The taste was delicious as the combination of grilled steaks and thyme worked really well. Personally, I liked the taste and overall presentation, but it would be better for the steak to come with something green like broccoli or lettuce because it really is better for a plate presentation and also health value.



3. Gateau tiede au chocolate coulant, glace vanille (Luke warm flowing chocolate cake with vanilla ice cream) 5 Euros

As for the dessert, I had this Luke warm flowing chocolate cake or we could call it ‘Chocolate Lava’ with vanilla ice cream. It really blew my mind. It was presented in a round white plate with the chocolate in the center, sprinkled with lots of cocoa powder and icing sugar. The finishing touch was the magnificent vanilla ice cream. The combination of warm chocolate and cold ice cream could really melt someone’s heart. It had the nice not too sweet sensation when you put it to your mouth. Overall it was pretty good and I would definitely comeback for more of its chocolate lava.