?>

Beaud, Pistache French Bistro will celebrate 10 years in West Palm Beach on April 28

Downtown West Palm Beach’s popular PISTACHE French Bistro marks 10 years this month as one of the restaurants at the forefront of the area’s restaurant evolution. An anniversary celebration is set for April 28 with live music from Sunnyside Swing from 6 to 9 p.m. followed by DJ Jean Marc at 9 p.m. Pommery Champagne will be flowing throughout the evening.

French restaurateur Thierry Beaud set out to create a unique dining experience that offers diners innovative French fare and personalized service in an authentic environment. While many of the growing culinary district’s restaurants have opened and closed, the allure of Pistache continues to receive acclaim for its menus and loyal client base.

Thierry Beaud (Jordan Vilonna)

“Growing up in Bordeaux, I quickly developed an affinity for classic French and Mediterranean cuisine, and was inspired by the timelessness of traditional bistros – an atmosphere I could enjoy forever,” said Beaud, principal of Titou Hospitality. “Pistache is a true depiction of those very dining experiences in France. It takes diners on a journey out of West Palm Beach and to the streets of Paris, which is why they continue to return.

“As we reflect upon the last 10 years, it is our hope that our valued longtime guests and new guests alike feel that same sense of transformation, whether they are raising a glass for a birthday or joining us year-after-year celebrating their own life’s milestones. “

Located in the heart of the city on Clematis Street, the bistro features red leather banquettes, traditional brass detailing, authentic art and oversized antique mirrors, each reminiscent of the Art Nouveau movement that defined early 20th century Parisian dining establishments. The private dining area serves as a go-to for milestone celebrations including engagements, weddings, baby showers and anniversaries.

Over the past 10 years, Beaud said, Pistache has sold more than a quarter of a million pommes frites and baguettes, 20,000 bottles of rosé and 12,000 bottles of champagne.

Chef de Cuisine Isaac Cerny presents traditional cuisine with a modern edge using local and imported ingredients, paired alongside an extensive wine selection.  While perfecting the classics, Cerny puts an innovative twist to his dishes such as the Onion Soup Gratinee topped with gruyere cheese,Swordfish Nicoise Salad with mixed greens, haricot verts, bell peppers, eggs and anchovies and Zucchini Blossom Beignets with Pontano Farms zucchini blossoms, bay scallops, boursin, tomato compote and pesto.

The menu is often updated to offer seasonal specials and introduce new items, including a brunch menu featuring classicEggs Norwegian with smoked salmon and hollandaise sauce on an English muffin and Short Rib Hashwith poached eggs, caramelized onions, roasted red beets, crushed potatoes and sauce bordelaise. Also new to the menu is the Pommes Frite Sheet offering customizable French fries with sizes, sauces and toppings.

Grilled Swordfish Nicoise (Jordan Vilonna)

The wine list features a mix of new and vintage wines from France, Italy and Spain with a cellar selection of rare and limited quantities. The cocktail menu offers classic cocktails revitalized including the French Mojito with mint leaves, Ketel One vodka, lime juice, sugar, Chambord, fresh raspberries and Lavender Martini with Tito’s vodka, dry vermouth, lime juice and house-made lavender syrup.

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *