Preview – Bistro CloClo Features Classic French Cuisine with Modern Twist

Preview – Bistro CloClo Features Classic French Cuisine with Modern Twist

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A new French bistro joins the lineup on Restaurant Row in The Marketplace at Dr. Phillips – Bistro CloClo, featuring contemporary “bistronomique” style that includes dishes such as pan-sauteed scallops with black risotto and tuna tartare with olive tapenade and arugula chiffonade. 

Press Release 

With live music on select evenings and al fresco dining, the upscale-casual bistro is designed with a cheerful neighborhood ambiance meant to celebrate the “joie de vivre” – or spirit of joyful living – that goes hand in hand with exceptional food, wine and hospitality.

The managing partner is restaurateur Paul Ardaji, who spent more than 20 years in France.

“We want to welcome guests with delicious food and drink, beautifully presented,” says Ardaji. “A touch of France in sunny Florida.”

French Chef Julien Bouchet consulted on the menu with Consulting Chef John Tan and Chef Alvaro Delbusto, bringing authenticity to the kitchen. The restaurant’s daily specials carry on the French tradition of serving whatever is fresh from the market with sublime sauces – classic dishes with a contemporary twist.

Lunch and dinner menus at Bistro CloClo feature a wide variety of bistro-style French dishes and desserts. Baked brie, tuna tartare and the pate du jour stand out among the appetizer selections.  Chef Bouchet’s creative fare also includes a classic bistro salad and a salade Niçoise, as well as the popular croque-monsieur and savory crepes made with buckwheat flour (or gallettes as they’re known in Brittany, France, where white flour is saved for sweet crepes).

Pan-seared diver scallops à la CloClo with an apple cider sauce, boeuf bourguignon and chicken Provençal join the lineup of delectable entrees.

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FROMAGES et CHARCUTERIE: Seasonal selection of assorted cheeses and cured meats, cornichons
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TARTARE DE THON: Hand cut Ahi tuna tossed in olive oil and citrus, tapenade, arugula
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MOULES MARINIÈRES: Prince Edward Island mussels, white wine, shallots, butter, cream
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SCALLOPS À LA CLOCLO: Cognac flambéed scallops, black risotto, apple cider sauce

Dinner specials include classic bouillabaisse, a cassoulet of white beans, sausage and duck or a veal ragout served with seasoned vegetables and rice. Traditional crème brûlée, mousse au chocolat, famed croissant donuts and other sweet treats round out the dining experience.

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BOEUF BOURGUIGNON: Classic red wine braised beef stew, mashed potatoes
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CÔTES D’AGNEAUX AU FOUR: Oven roasted baby rack of lamb, black risotto and ratatouille

 

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FRENCH DONUT: Croissant-Donut with Chef Julien’s red fruit sauce // MOUSSE AU CHOCOLAT PAR JULIEN: Dark chocolate mousse Chef Julien’s way, in puff pastry // CRÈME BRÛLÉE: Vanilla custard, crunchy caramel crust

Bistro CloClo introduces a selection of fine wines not found in other Orlando-area restaurants. CarinaE, available only in Houston and Portland in the United States, is produced at a boutique winery in Mendoza, Argentina, by French expatriates Brigitte and Philippe Subra. Chateau Biac, a French winery in the Bordeaux region, offers high-end wines first introduced to Americans by Chef Daniel Boulud at his restaurant Daniel in New York.

The intimate dining room is designed with classic bistro-style tables topped by white linens and chairs of burnished wood.  Bistro walls display plein air paintings by French artists Noreen Coup and Helene de Lille depicting bucolic scenes of France.

Bistro CloClo is located at 7600 Dr. Phillips Blvd. in The Marketplace at Dr. Phillips.  The bistro is open Sun.-Thurs. 11 a.m.-10 p.m.; Fri. and Sat. 11 a.m-11 p.m.  Happy hour beverage specials are available from 4-6 p.m.  Reservations can be made by calling 407-745-5045.

For more information and to view menus, visit: www.bistrocloclo.com.

 

KRYSTLE NGUYEN is a food enthusiast and Creative Director to TastyChomps. Many of her childhood memories were created in the restaurants that her parents owned while she was growing up - trying new dishes and interacting with customers. Krystle earned a Bachelor of Science degree in Health Services Administration from the University of Central Florida and took a job at Florida Hospital following her graduation. Her passion is to support the Central Florida community, serving on the board of many local non-profit organizations. Photos taken by Krystle Nguyen with the Nikon D5000 DSLR