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 à la carte.
(Unfortunately, we cannot cook à la carte for groups of 8 people or more)
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!
Choose from our À LA CARTE, CHEF'S, VEGETARIAN, VIANDE or SPECIALITÉ MENU
RESTAURANT MENU
4-course menu
€ 61.00
5-course menu
€ 71.00
6-course menu
€ 81.00
7-course menu
€ 91.00
OUR SPECIALS
3-course meat menu
Wagyu carpaccio | tournedos | dessert
€ 74.50
3- course Menu Florent Specialité
Wagyu carpaccio | Wagyu A5 | dessert
€ 107.00
ALL-IN 7-course menu
180.00
€ 170.00
Glass of Cremant, bread & olives, water unlimited (flat or sparkling), seven course menu, wine pairing and coffee or tea deluxe
CHEF'S MENU
4/5/6/7- COURSE (or choose à la carte)
L'ENTREE | STARTER
Kingfish | furikake | leche de tigre gel | broad bean | wasabi crumble | buttermilk with chive sauce
LE PLAT INTERMEDIAIRE | INTERMEDIATE
Tuna tataki | crispy prawn | soy panna cotta | citrus gel | cucumber roll | sweet sour kumquat | sesame tuile
LE PLAT INTERMEDIAIRE 2 | INTERMEDIATE 2
Chicken thigh & langoustine | crispy chicken skin | bergamot | Granny Smith | tom kha kai sauce
LE PLAT INTERMEDIAIRE 3 | INTERMEDIATE 3
Fregola & truffle | almond slivers | truffle sauce
option fresh truffle: + 5,50 (when available)
LE PLAT PRINCIPAL | MAIN DISH
Duck breast | potato croquette | roasted beet |caramelized hazelnut | parsnip cream cherry | duck gravy with beet
or (supplement 15.00):
Tournedos | potato mousseline | seasonal vegetables | Madeira gravy
or (supplement 45.00):
Wagyu A5 ribeye | potato gratin | seasonal vegetables
truffle supplement 5.50
or (supplement 15.00):
Chicken thigh & langoustine
FROMAGE | CHEESE (with 7 courses)
Cheese platter | five cheeses | mostarda | fig nut bread | grape
DESSERT | DESSERT
Chocolate cake| hazelnut cream | lime passion fruit jelly, carrot passion fruit sorbet | white chocolate crisp
CHEF'S MENU VEGA
4/5/6/7- COURSE (or choose à la carte)
We can cook vegan where possible (when provided us before dinner date) but unfortunately can't cook a complete 5-, 6- of 7-course vegan menu.
L'ENTREE | STARTER
King bolete carpaccio | crispy pecan | pickled shimeji mushroom | porcini mayonnaise | fresh fig | carrot mayonnaise
LE PLAT INTERMEDIAIRE | INTERMEDIATE (when 5 courses)
Leak & goat yoghurt | zucchini | ricotta | paprika | red carrot pimenton | tomberries
LE PLAT INTERMEDIAIRE 2 | INTERMEDIATE 2 (when 6 courses)
Cauliflower steak | cauliflower crunch | beurre noisette | capers | black garlic cream
LE PLAT INTERMEDIAIRE 3 | INTERMEDIATE 3
Fregola & Truffle | almond slivers | truffle sauce
Option fresh truffle: + 5,50
LE PLAT PRINCIPAL | MAIN DISH
Celeriac gratin | courgette | pine nut crumble | Thai basil sauce
FROMAGE | CHEESE (when 7 courses)
Cheese platter | five cheeses | mostarda | fig nut bread | grape
DESSERT | DESSERT
Chocolate cake| hazelnut cream | lime passion fruit jelly, carrot passion fruit sorbet | white chocolate crisp
MEAT MENU
L'ENTREE | STARTER
Wagyu carpaccio | sundried tomato | buffalo oil | truffle mayonaise | pine nut | parmesan | arugula
LE PLAT PRINCIPAL | MAIN DISH
Tenderloin | potato mousseline | seasonal vegetables | Madeira gravy
Supplement truffle + 5.50
DESSERT | DESSERT
Chocolate cake| hazelnut cream | lime passion fruit jelly, carrot passion fruit sorbet | white chocolate crisp
FLORENT SPECIALITE
L'ENTREE | STARTER
Wagyu carpaccio | sundried tomato | buffalo oil | truffle mayonaise | pine nut | parmesan | arugula
LE PLAT PRINCIPAL | MAIN DISH
Wagyu A5 Rib-Eye | potato mousseline | seasonal vegetables | Madeira gravy
DESSERT | DESSERT
Chocolate cake| hazelnut cream | lime passion fruit jelly, carrot passion fruit sorbet | white chocolate crisp
À LA CARTE
Unfortunately not possible with group reservations from 8 guests
L'ENTREE | STARTER
WAGYU CARPACCIO
25.50
LEAK & YOGHURT
14.50
TUNA TATAKI
16.50
KINGFISH
16.50
KING BOLETE CARPACCIO
14.50
LE PLAT INTERMEDIAIRE | INTERMEDIATE
CHICKEN TIGH & LANGOUSTINE
25.00
FREGOLA & TRUFFLE (supplement fresh truffle +5,50)
19.50
CAULIFLOWER STEAK
17.50
LE PLAT PRINCIPAL | MAIN DISH
BAVETTE
37,50
TENDERLOIN (supplement fresh truffle +5.50)
45.00
WAGYU RIB-EYE
77,50
CELERIAC GRATIN
27.50
COTE DE BOEUF (for two)
150.00
DESSERT | DESSERT
CHOCOLATE CAKE
14.50
CHEESE PLATTER
17.50
WINE PAIRING
Per course or glass
€ 8.50
Bon Appétit!
Address.
Visschersplein 75
3511 LX Utrecht
Opening hours.
Every Tuesday to Saturday, from 6pm to
Contact.
