• French Onion...“Au Gratin”

    Il commence à faire froid (It's getting chilly)
  • Steak Frite and Wine Bar

    Sous vide (pronounced soo-veed) means “under vacuum” in French. It is a gourmet culinary technique long used by chefs worldwide.
  • Go ahead...Try it!

    Traditional Crème brûlée
  • Steak Cooked Perfectly Every Time

    This fantastic technique gives you a very high level of control over the texture of the finished dish, while eliminating any chance of over or undercooking it.
  • Seasonal Rose'

    Come and try our Rose' - light cherry and strawberry notes and citrus acidity refresh the palate and conjure the warmth of a Summer in Provence.
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Latest NewsWelcome to La Folie Bistro

It’s not just about the food, or the wine, or the bread. What we want is an experience, a two-hour trip to Paris complete with steak frites, fabulous wine and classic American rock & roll. Traditional bistro fare, which is basically comfort food with an accent: Steak, Salmon or Portobello & fries. Onion soup, fresh shellfish and cheese??? Heck yes. Our mixologist will create a pre-war “American-bartender-in-Paris” cocktail list.

The wine selection will be one that will be a nod to Provence. 

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Sous Vide Style

Sous-vide (/suːˈviːd/; French for "under vacuum")[1] is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.



History:

The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although he used air as the heat transfer medium). It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method. The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture. Another pioneer in sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well known for training top chefs in the method. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, Goussault developed the parameters of cooking times and temperatures for various foods.Sous Vide Style