We cook French oriented with an international twist and local Utrecht products. Farm fresh, from our richly filled backyard, with respect for nature and its seasons. We renew a dish every two weeks and renew the menu every season.
We frequently renew our menu. All dishes can be ordered a la carte.
Welcome to Florent le bistro
We hope to extend your culinary experience with our dishes. The cuisine is French-oriented, with international influences. We develop new flavors that cross borders - a reflection of our reminiscent memories combined with our creativity. The products are sourced as much as possible from our passionate and local supplier.
The tasting experience of our dishes can change from day to day: surprises are created and inspired by (seasonal) nature or by the day. As we nourish your mind and soul, we wish that every taste will appeal to all your senses and you will have an unforgettable experience!
Restaurant menu or A la Carte
Unfortunately not possible with group reservations from 8 guests
ALL-IN 7-course menu
€ 150.00
Glass of Cremant, bread & olives, water unlimited (flat or sparkling), seven course menu, wine pairing and coffee or tea deluxe
7-course menu
€ 87.00
6-course menu
€ 77.00
5-course menu
€ 67.00
4-course menu
€ 57.00
3-course meat menu
€ 72.50
3- course Menu Florent Specialite
€ 90.00
FLORENT SPECIALITE
L'ENTREE | STARTER
Brioche duck liver | red onion ompote | fig jam | little gem | crayfish | trufflemayonnaise
LE PLAT PRINCIPAL | MAIN DISH
Creekstone farms Black Angus whiskey Rib-Eye | potato mousseline | seasonal vegetables | Madeira gravy
Supplement duck liver + 15.00 for two
DESSERT | DESSERT
Lime cake | yogurt and limoncello foam | raspberry | raspberry gel | grenadine crispy | candy cane sorbet | napoleon crunch
MEAT MENU
L'ENTREE | STARTER
Brioche duck liver | red onion compote | fig jam | little gem | crayfish | trufflemayonnaise
LE PLAT PRINCIPAL | MAIN DISH
Tenderloin | | potato mousseline | seasonal vegetables | Madeira gravy
Supplement Rossini + 15.00
DESSERT | DESSERT
Lime cake | yogurt and limoncello foam | raspberry | raspberry gel | grenadine crisp | candy cane sorbet | napoleon crunch
CHEF'S MENU VEGA
4/5/6/7- COURSE (or choose a la carte)
We can cook vegan where possible (when provided us before dinnerdate) but unfortunately can't cook a complete 5-, 6- of 7-course vegan menu.
L'ENTREE | STARTER
Tataki of watermelon | kumquat | olive mayonaise | ricottacream | basil merengue | caviar of balsamic
LE PLAT INTERMEDIAIRE | INTERMEDIATE (when 5 courses)
Jardin de legumes | hummus | tomberrie sweet sour | fennel salad | crispy chickpeas | olive crumble | orange vinaigrette
LE PLAT INTERMEDIAIRE 2 | INTERMEDIATE 2 (when 6 courses)
Mushroom sqallops | celeriac | hazelnut | cepes foam
LE PLAT INTERMEDIAIRE 3 | INTERMEDIATE 3
Fregola | roasted pasta | ricotta | almond | truffle foam
LE PLAT PRINCIPAL | MAIN DISH
Springroll | vegetable ribbons of carrot and rettich | enoki mushroom (pickled) | cream of carrot and sweet potato | crunch of Thai basil | coconut sauce with carrot
FROMAGE | CHEESE (when 7 courses)
Cheese platter | five cheeses | mostarda | fig nut bread | grape
DESSERT | DESSERT
Lime cake | yogurt and limoncello foam | raspberry | raspberry gel | grenadine crisp | candy cane sorbet | napoleon crunch
CHEF'S MENU
4/5/6/7- COURSE (or choose a la carte)
L'ENTREE | STARTER
Pickled mackerel fillet | salted cucumber | bergamot gel | sweet sour radish | seaweed "kletskop" | fresh cucumbersoup
LE PLAT INTERMEDIAIRE | INTERMEDIATE
Filet americain sweetbread | pepper roll | cauliflower sweet sour | pepper mayonnaise | pickled onion
LE PLAT INTERMEDIAIRE | INTERMEDIATE 2
Sqallops & pork belly | mini carrot furikake | carrot cardamom | carrot cream | sqallop vanille foam
LE PLAT INTERMEDIAIRE | INTERMEDIATE 3
Fregola | roasted pasta | ricotta | almond | truffle foam
LE PLAT PRINCIPAL | MAIN DISH
Veluwe duckbreast | potato croquettes | roasted beetroot | sugar snap peas | gel of blackberries | caramelized hazelnut crunch | duck sauce l'orange
OR supplement 15.00
Tenderloin | potato mousseline | seasonal vegetables | Madeira gravy
OR supplement 35.00
Creekstone farms Black Angus whiskey Rib-Eye | potato mousseline | seasonal vegetables | Madeira gravy
Supplement truffel 5,50
FROMAGE | CHEESE
Cheese platter | five cheeses | mostarda | fig nut bead | grape
DESSERT | DESSERT
Lime cake | yogurt and limoncello foam | raspberry | raspberry gel | grenadine crisp | candy cane sorbet | napoleon crunch
A LA CARTE
Unfortunately not possible with group reservations from 8 guests
L'ENTREE | STARTER
BRIOCHE DUCKLIVER
23.50
JARDIN DE LEGUMES
14.50
CARROT TARTARE
14.50
MACKEREL FILLET
16.50
FILET AMERICAIN
16.50
LE PLAT INTERMEDIAIRE | INTERMEDIATE
BISQUE
24.50
FREGOLA
19.50
TORTELLINI
17.50
LE PLAT PRINCIPAL | MAIN DISH
DUCK BREAST
32,50
TENDERLOIN (Supplement Rossini +15.00)
45.00
BLACK ANGUS WHISKEY RIB-EYE
65.00
SPRINGROLL
27.50
DESSERT | DESSERT
LIMONCELLO CAKE RASPBERRY
14.50
CHEESE PLATTER
17.50
WINE PAIRING
Per course or glass
€ 8.50
Bon Appétit!
Adress.
Visschersplein 75
3511 LX Utrecht
Opening hours.
Every Tuesday to Saturday, from 6pm to 10pm.
Contact.
