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!
27th and 28th December we will prepare a surprise menu. From 8th of January all the dishes of the menu's will be available.
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
€ 105.00
FLORENT SPECIALITE
L'ENTREE | STARTER
Brioche duck liver | red onion ompote | fig jam | little gem | crayfish | trufflemayonnaise
LE PLAT PRINCIPAL | MAIN DISH
Wagyu Rib-Eye | aardappel gratin | seizoensgroente
DESSERT | DESSERT
Gin tonic dessert | grapefruit | white chocolate lime mousse | popped chocolate crumble | grapefruite lime gel | grapefruit sorbet
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
Gin tonic dessert | grapefruit | white chocolate lime mousse | popped chocolate crumble | grapefruite lime gel | grapefruit sorbet
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
Cauliflower cremeaux | macadamia | lime | kerry | cauliflower sweetsour | soy perls
LE PLAT INTERMEDIAIRE | INTERMEDIATE (when 5 courses)
Gravad lax beetroot | goat yoghurrt | radijs | charcoal mayonnaise
LE PLAT INTERMEDIAIRE 2 | INTERMEDIATE 2 (when 6 courses)
Dry aged celeriac | cream of peanut | ponzu marinated celeriac cubes | salted tuille | fennel miso sauce
LE PLAT INTERMEDIAIRE 3 | INTERMEDIATE 3
Pasta truffle | truffle foam
Option fresh truffle: + 5,50
LE PLAT PRINCIPAL | MAIN DISH
Union souffle | soubise cream | parsnip | sauce savora mustard
FROMAGE | CHEESE (when 7 courses)
Cheese platter | five cheeses | mostarda | fig nut bread | grape
DESSERT | DESSERT
Gin tonic dessert | grapefruit | white chocolate lime mousse | popped chocolate crumble | grapefruite lime gel | grapefruit sorbet
CHEF'S MENU
4/5/6/7- COURSE (or choose a la carte)
L'ENTREE | STARTER
Kingfish & Dutch shrimps | tandoori spices | lemon gel | cucumber | bisque mayonaise
LE PLAT INTERMEDIAIRE | INTERMEDIATE
Torchon duck liver | bergamot | apple compote | granny smith apple | brioche crisp
LE PLAT INTERMEDIAIRE | INTERMEDIATE 2
Halibut & Langoustine | lardo di colannata | carrot curry cream | rengdang | Tom kha kai sauce
LE PLAT INTERMEDIAIRE | INTERMEDIATE 3
Pasta truffle | truffle foam
Option fresh truffle: + 5,50
LE PLAT PRINCIPAL | MAIN DISH
Flat iron Black Angus grain fed | parsley | persillade | roasted baby carrots | Jerusalem artischoke cream | mini mushroom | BBQ almonds | gravy smoked marrow
OR supplement 15.00
Tenderloin | potato mousseline | seasonal vegetables | Madeira gravy
OR supplement 45.00
Wagyu Rib-Eye | potato gratin | seasonal vegetables
Supplement truffel 5,50
OR supplement 15.00
Halibut & Langoustine | lardo di colannata | carrot curry cream | rengdang | Tom kha kai sauce
FROMAGE | CHEESE
Cheese platter | five cheeses | mostarda | fig nut bead | grape
DESSERT | DESSERT
Gin tonic dessert | grapefruit | white chocolate lime mousse | popped chocolate crumble | grapefruite lime gel | grapefruit sorbet
A LA CARTE
Unfortunately not possible with group reservations from 8 guests
L'ENTREE | STARTER
BRIOCHE DUCKLIVER
23.50
GRAVAD LAX BEETROOT
14.50
PUMPKIN FLAN
14.50
KINGFISH & DUTCH SHRIMPS
16.50
PHEASANT TERRINE
16.50
LE PLAT INTERMEDIAIRE | INTERMEDIATE
63 DEGREE EGG & SMOKED EEL
24.50
TRUFFLE RISOTTO (supplement fresh truffle +5,50)
19.50
DRY AGED CELERIAC
17.50
LE PLAT PRINCIPAL | MAIN DISH
FLAT IRON STEAK
37,50
TENDERLOIN (supplement Rossini +15.00)
45.00
WAGYU RIB-EYE
77,50
SOUFFLE OF ONION
27.50
HALIBUT & LANGOUSTINE
40,00
DESSERT | DESSERT
GIN TONIC DESSERT
14.50
CHEESE
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. 1 - 7 January closed.
Contact.
