Ooh la la! A sneak peek at the foodography from Le Grand Bistro & Oyster Bar

LeGrandsteaktartare.jpg
Lori Midson
Steak tartare topped with a quail egg and sided with tuile scented with fennel seeds.

Legrandroastedbonemarrow.jpg
Lori Midson
Roasted bone barrow drizzled with olive oil, garnished with fresh thyme, and plated with garlic confit and grilled bread.

LeGrandsalmon.jpg
Lori Midson
Seared salmon and melted leeks, puddled in a peppercorn-horseradish beurre blanc.

LeGrandmussels.jpg
Lori Midson
Moules marinière with tomato confit and grilled bread.

LeGrandescargot.jpg
Lori Midson
Escargots, served with salsify, swipes of parsnip puree and grilled bread.

Legrandpapandmushroompasta.jpg
Lori Midson
Pappardelle pasta with wild mushrooms and hazelnuts.

Location Info

Le Grand Bistro & Oyster Bar - CLOSED

1512 Curtis St., Denver, CO

Category: Restaurant

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18 comments
Gator1869
Gator1869

I was lucky enough to be invited out Saturday for their mock opening, and after viewing the photos here was even more excited about attending!  There was absolutely no disappointment here!  Our table of 4 was blessed with the Beef Tartare (surprisingly spicy, but phenominal), the Watercress Soup (delicious blend with beans and pork), Pasta (with mushrooms and an apple brandy gave it a surpisingly delicious twist), Sirloin (how can you go wrong with the Au Poivre, Maitre'd butter, or Bordelaise sauce? We got to try all three!).  The Salmon was cooked to perfection, and the head cheese was delicious (a little too sweet for my liking with the mustard sauce, however). We also tried two of the potatoes with the steak the gallette was good, but our favorite was the cheesier one. We ended with a bread pudding (to die for melt in your mouth good) and a plum tart (delicous!).  The wine selection was good and we enjoyed the selection of beer as well. Can't wait to go back!

barslinger
barslinger

The food will be great to be sure, but am wondering if they have finished dressing the restaurant........lacks atmosphere.........I was hoping for something "Grand"

Suzie Roser
Suzie Roser

The bone marrow at The Fort is cut exactly the same way and size!  It was Julia Child's favorite.

Foodfun
Foodfun

Was at their preview party tonight.  It was off the hook!!!  Had to be at least 300 people there. I tried oysters with champagne mignonette, steak tartare, smoked salmon pancakes with creme fraiche, head cheese (was delicious) and a duck confit on a potato chip with some kind of sherry gastrique.  The place is beautiful, the food was stellar, the French wine went down like, well, French wine, and the staff was very pleasant considering how many food junkies were there attacking each plate of food as it came from the kitchen.  They have this cuchon (pig) mural on the wall with all the breeds of France.  Fun.  Glad I got to attend.  

Jeff
Jeff

Lori, your food photography has improved tremendously as of late.  Everything here looks great.  Truly worthy of the "food porn" moniker now. 

MERTONS
MERTONS

Everything looks amazing, but bivalve is right.  Where are the OYSTERS??!!!

Bivalve
Bivalve

All looked pretty good but where were the f'nnnnnnn oysterrrsssssss!!!!

Pablo
Pablo

Wow look a parsley leaf salad on every plate...just like Argyll...same team ..same gimmicks.

Justwher33
Justwher33

did you see that fucking bone marrow?  never seen it cut that direction or size.  expect me on opening day with tiny spoon and big mouth!

Nikki
Nikki

I hope the food tastes better than Argyl's food because that food was awful.

Jcp55
Jcp55

Heard a lot about this place already.  Pretty excited to check it out.  Love me some Huitre Bar. 

decorslinger
decorslinger

I think it's spectacular looking.  What they did with that old mosaic tile floor was great and the light fixtures were period perfect.  Really warm.  

Lori Midson
Lori Midson

I owe a big debt of gratitude to the Argyll staff for being so patient with me. I made them starve while hording the plates to take shot after shot after shot after shot. Believe me, I'm no photographer -- just persistent! Still, thanks for the kind words. Just don't elevate your expectations, because for every decent shot I take, I shoot ten clunkers.

Guest
Guest

Do you not know what an Oyster looks like?  Thank you for not wasting space on an Oyster.

Lori Midson
Lori Midson

Well, shit. I'm sorry. I got there after the staff had already sucked the oysters. That's what I get for my tardiness! 

MERTONS
MERTONS

Parsley is a traditional ingredient to French bistro cuisine...Senor.

DenverSW
DenverSW

I personally loved their food.  Critics did, too.  I guess to each their own....  

Mantonat
Mantonat

Really? What didn't you like?

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