About the restaurant & bar
Step into Le Parc and get transported to a mid-20th century Parisian-style brasserie: white linen tablecloths and red plush, cozy bench seats paired with wooden floors and a stunning Art Deco ceiling and zinc bar, with some music from the 1970s in the background.
The show continues on the plate. The menu features all the classic French dishes: Croque Monsieur, Escargots, French Baguette and butter, and Café Liégeois. Following Bruno’s advice, I ordered the Tarte Tatin à l’Oignon, crunchy onion tart (the staff’s favorite) followed by a Queue de Boeuf au vin rouge, a tender Oxtail with perfectly cooked carrots, crunchy bok choy, over a delicious purée. Being a Sweet tooth, I sampled the Oeufs à la Neige, “a floating island” that brought me back in time; the Mousse au Chocolat featuring Valrhona 70% chocolate topped with a chocolate dentelle strikes the perfect balance between roast and sweet aromas.
My two favorite discoveries: The Fondue au Fromage de Chèvre, a goat cheese fondue topped with honey and pink peppercorn, and Le Vacherin Pistache with perfectly baked meringues, freeze-dried raspberry and passionfruit on top of a pistachio ice-cream. Refreshing and gourmand.
Produce is local and seasonal, sourced at the farmers markets of the Ferry Building and California Avenue in Palo Alto.
Come for a flavorful cocktail (try the Le Parc mixing Cognac and Vodka, prepared by Leyland, the mixologist). Stay for the tasty food.
Surrounded by Bruno, his wife Christie, their son Antoine, and the team, Le Parc Bistrobar will surely give you a sense of home.
About the chef
Bruno is a true Swiss army knife: two Michelin star chef, chocolatier, sommelier, artistic director, and entrepreneur, he does it all. Hailing from Moulins, France, Bruno honed his cooking skills in the family kitchen, helping his mother out, and then working with renowned Michelin-starred chefs in Paris, New York, and Tokyo. In the late 2000s, Bruno decided to learn the art of chocolate-making (“It relaxes me”). In 2010, he opened the acclaimed restaurant Baumé in leafy Palo Alto, with a menu featuring ingredients only and a curated wine list, with a bespoke Bonneau du Martray Corton-Charlemagne Grand Cru.
The pandemic reshuffled everything; Baumé shut down for nine months before loyal guests started pleading for great food while stuck at home. Bruno launched Baumé To Go, a $400 takeaway. It was an overnight success and a true testament to his guests’ love for Baumé food.
In 2023, Bruno decides it’s time to move on – and move North to San Francisco. And voilà – here is Le Parc Bistrobar.
Merci SF Rapid Fire
- Favorite meal on the menu: the Oxtail and the Moule Frites, simple in appearance but complex in taste, and meals that will trigger memories for the guests
- Favorite ingredient to work with: tarragon, vanilla
- Croissant or donut: Croissant (obviously)
- What you miss the most from France: Langoustines
- Favorite SF dish: Crab cake (soon to be added to Le Parc Bistrobar menu)
Le Parc Bistrobar, 185 Sutter St, San Francisco, CA 94104
Lunch: Tue-Fri: 11:30AM-2:00PM
Dinner: Mon-Sat: 5:00PM-09:00PM
Happy hour cocktails: Tue- Fri: 4:00 PM – 6:00 PM
Damage: $$, starter: ~$21, mains: ~$40, desserts ~$11
Two nearby public garages and evening street parking is sometimes an option
