I would not go back to Fred French Bistro because if you are looking for a French bistro there is a better one that I know of. On a positive note, I thought that the interior was nice, with its stone walls and arches. Also, one of the walls was divided into a grid encompassing different painted plates; I thought that was a pleasant artistic feature. We commenced with bread and butter, served in a basket. For a starter, we ordered the home smoked salmon salad. The only thing that had a fresh taste in that salad was the salmon; it was like they had removed a ready-made cold salad from the fridge, and added the salmon on top of it as a cover-up. For mains, we ordered the fish and filet (steak) platters. The fish was overcooked and dry, and the vegetables and sauce failed to moisten it. As for the meat, well, it was delicious and tender. However, it was comically small (especially for the price tag); I would call it a bite which could easily fall under the starters’ section. We then ordered the creme brulee for dessert, which was good, and it came in an interesting glass vessel. Honestly, apart from the cuisson of the meat, our taste buds were left unsatisfied.
If you are looking for a French bistro in Lebanon, without even thinking this is the place that I will recommend. I love Couqley. The ambiance and the service is great, but the real star of it all is the food. First, you are greeted by bread peeking through the cozy checkered blanket they are snuggled in. Then, after trying not to fill up on the bread and butter, the dishes that you ordered begin arriving. The salmon tartare is really well-seasoned; you feel as if all the ingredients balance each other perfectly. The organic honey vinaigrette is the perfect dressing for the grilled shrimp salad, with its fromage frais and strawberries (another really flavorful salad you can order is the goat cheese salad, with its apples and oranges). It is now time for the item on the menu that prevents you from trying anything else to replace it with as a main dish: Couqley’s Steak Frites. A round of applause, please. The sauce that rightfully smothers your steak and demands your attention is truly delicious. I am so glad they are generous with it because even after your steak is done, you now need it to soak your fries in it. Then, when you think you are absolutely full to the brim, you have to have the final act: the dessert. The pain perdu with its scoop of vanilla ice cream is indeed the perfect finish. The bread is extremely moist, and with the melting vanilla and caramel syrup; they all merge into a spoonful that would satisfy any sugar addict. Little did I know, that this time when I went to Couqley, I would get an extended grand finale and encore. As, I was leaving, I spot the French mastermind behind these perfectly-balanced flavorful creations; chef Alexis Couquelet. I backtrack to ask him if I can take his photograph, and although he was on his break, he was really sweet about it. You can see the evidence above. That made my night.