Check out:
a news piece from CBS 3 about Bistro Les Gras and one of the great local farms we use!
"Bistro Les Gras has all the ingredients for a flawless French restaurant. The wine list is exciting and interesting."
-The Valley Advocate
"Bistro Les Gras has a soothing, comfortable look inside. Small, but not crowded, the feeling is intimate and gracious . . . several [dishes] were so delicious, so flavorful, so unexpected, that we are eagerly anticipating our next trip . . . They were simply the best frites we've had in many, many years."
-www.foodinthevalley.blogspot.com
"[T]he flatiron steak emerges red to the edges and meltingly tender . . . A wedge of Reine de Saba, a chocolate-almond flour cake, had a pleasingly coarse texture and winning chocolate flavor . . . The knowledgeable service staff, we discovered with pleasure, is most helpful in guiding patrons to the right wine choice.”
-The Republican
"The Martinezes say they are committed to using local and seasonal ingredients, which is one reason the menu changes so frequently. We opted for the . . . poulet rôti (roast chicken), boeuf à la mode (braised beef) and a bouillabaisse – all perfectly cooked. The slices of the chicken's white meat were moist and tender, the thigh and leg juicy and the skin crispy. The beef was tender and the accompanying sauce dark and well-reduced. The beef sat on top of a celeriac (celery root) puree, a nice touch: It looked like creamy mashed potatoes, but surprised me with good celery flavor."
-The Hampshire Life
Here is a delicious recipe that Chef Daniel did for
A wonderful article about the opening of the restaurant done by the Gazette...
Look for this season's issue of Edible Pioneer Valley for a great picture essay about our 1st Annual Cochon: Head to Toe Wine Dinner
