Bistrot Augustin

Bistrot Augustin Restaurant Review:

With owner Augustin Grisoni hailing from Corsica and chef Vincent Deyres formerly at the ovens of Cala Rossa in Porto Vecchio, it’s no surprise the ambience is Corsican. Deyres learned on the Mediterranean French island how to interpret, in a contemporary décor, the traditional cuisine of the island and its best local products. Starters include in-season a pheasant terrine or an artichoke heart stuffed with foie gras and chicken liver cooked “en patience,” meaning very slowly. Then go for a squab “à la goutte de sang” --- left to rest after 20 minutes cooking time until a drop of blood appears --- accompanied by cèpes mushrooms (again, in season) and Anna potatoes (thinly sliced potatoes generously doused with clarified butter). A classic and opulent dessert such as a king-size “éclair au chocolat” will bring the meal to a conclusion. Corsican wine from Sartène is a logical companion for this food. Friendly service.