Bar Pigalle French done right! This place is an absolute must visit! From the first bite to lets just say, every bite…
- pkresta8
- Apr 6
- 5 min read
Bar Pigalle is a quaint, warm and trendy, must visit restaurant. Located almost walking distance to Little Caesar's Arena, this restaurant is open for dinner service at 5 pm and brunch on Sunday starting at 10 am-2 pm, and opens again for dinner at 5 pm. The atmosphere is decorated in rustic cozy elegance that compliments the French inspired menu, which changes often due to available locally sourced ingredients and the chef’s inspiration. From the first step in the door, you feel anticipation of a great meal and will not be disappointed. The food was the star of the show, and the curtains are about to open…-Dan.
The menu may not be large, but it does not actually matter what you order. Every dish is prepared with care and awareness of exceptional flavor. Each bite makes you want to come back for more. When you enter at the 5 pm opening, don’t be suprised if there are people waiting outside the door. Reservations are a must, unless you plan on sitting at the bar. They have an exceptional burger that is only available on Sunday during brunch or at the bar. We will review their burger in our burger taste off coming soon…comparing their burger to Olin Bar and Kitchen and Grey Ghost. All known for exceptional burgers. Stay tuned for the future review. (We have to eat at all of them first). If you plan on trying the burger, come early to grab a seat.
Who ever heard of a French Lager? The 1664 Lager is a light but tasty French lager. I guess the French make more than cognac and wine. Dan decided to venture into the French intrepretation of a beer. It was light and similar to a Stella with a little extra flavor. French Lager is like Bigfoot riding a unicorn, does it actually exist? I guess so and it wasn’t half bad…Dan.
Given Pam’s love for tequila, she ordered the craft cocktail the Shark Smile. This was made with Lunazul Resposado tequila, Sichuan Peppercorn Muscovado, Angostura & Orange bitter. Upon the first sip, it made you question what you were tasting. The second sip, you tried to discern the individual flavors. And by the third sip, you were in love. Like Taylor Swift and Travis Kelce, your not sure why these different flavors would blend together, but who knew? - Dan.
We decided to start off the meal with a Aperitif, the Steak Tartare. This was probably the best version of Steak Tartare that I have ever tried to date. It was seasoned perfectly with capers, anchovy, and fresh snips of what we believe to be chive topped with a tantalizing Egg Yolk Jam, and served with a crispy, lightly salted kettle chip. Slidding the salty chip into the moist, delicate perfectly seasoned meat was a delight for the taste buds. Asking if anyone wants the last bite, and hoping they say no. And after that last bite still looking for more. If crack were raw meat, it would be this…-Dan.
Along with our Aperitif we decided to have a Plat Petit, the Tartiflette. This was made with Raclette (which is a semi-soft, brine-washed cheese that contains plenty of deep, fruity notes), flavored with Lardon (which traditionally refers to a small strip of fatty bacon used to season a dish), and Onion. This dish was the best version of potatoes in a cheesy cream sauce that also had you plotting for the last bite. Each bite made you not care that you might be getting too full for your main course. You were having it anyway. All of Idaho is jealous - Dan.
After the most delicious beginning to a meal, our main dishes arrived. Making you forget that you might be getting full. Dan ordered the Duck Confit. The presentation invited you in for the first crispy, moist, flavorful bite of the most amazing Duck confit that you might have ever tried. Described on the menu served with a Moroccan Barbeque and macadamia nut, which was like a tasty lentil, maybe carrot diced so small with an amazing flavor profile. It added a crunch to the crispy, tender, juicy duck. Served next to a frisée salad, to add the cool crisp that was refreshing and balanced the dish perfectly. The only thing I did not eat was the bone! - Dan.
Pam decided to order the monkfish. This was definately the most tantalizing delicious monkfish that was ever created. It was the sauce that gave it the exceptional flavor. The sauce was thick, stuck to the side of a spoon with the sweet, caramely, spicy curry blend that in my opinion would earn a James Beard Award if their judges tasted this sauce. Note to the chef’s, repeat this with anything!! You could put anything in this sauce and it would be an exceptional dish. This was just one element to this amazing dish. Let’s go back to the beginning, this was monkfish!! Considered the poor man’s lobster by most standards. Monkfish is a delicate, yet hearty piece of sweet white fish that could hold up to the flavorful curry sauce in this dish. Cucumber and mint joined the party to elevate this further. With the crispy clusters, and chili like oil drizzled over the top, with fresh greens, all together made this a favorite meal that I want to eat at least once a week. Need I say more. Yumm!!! With a capital Y!! And Y could I not get a bite, read the above, it was gone before I had the chance - Dan.
The French are known for their pastries, and liquor. They do not disappoint when it comes to the dessert menu, including sweets and drinks. Dan ordered the Chocolate. This was an imaginative presentation of three different types of chocolate pastries. The first was a chocolate carmel center wrapped in a light pastry cookie. It was a true sticky creamy delight. You would bite through the outer cookie, into a carmely sticky center that had a hint of chocolate in it. Sweet, but not too sweet and it called you back for more. The chocolately ball was a round scoop of gelato over crushed pralines. It was a cold, velvety bite with that expected crispy crunch of the praline, which made this a perfect blend of texture. The last but not least was the crescent shaped bitter chocolate wafer. It was the bitter that the sweet needed to balance this dish with an explosion of texture and flavor. Bitter, sweet, sticky, crunchy, cold, creamy deliciousness. What appeared to be a smaller dish, turned into the perfect amount of a chocolate adventure. The only thing better than chocolate is more chocolate! - Dan.
Dessert was not enough. Pam ordered a dessert drink. The Henriques Madeira Wine. This was a rich, dry dessert wine. Each sip was full body flavored that coated your tongue with a dark fruity finish. A perfect ending to a perfect meal. Our waitress Eren, was a knowledgeable, attentive host which made our experience that much better. If we had a question, she had the answer. She helped us steer towards an exceptional experience.
We hope we inspired your tastebuds and your spirit of adventure. This restaurant is at the top of our must-do, return often, restaurant. We have already went back again to try the burger. This will be reviewed as previously mentioned in the next month or so. After we also compare the Olin Bar and Kitchen and Grey Ghost’s burgers. Coming soon….so follow us!! Metro-Detroit has a lot of great restaurant options and deserves the attention and patronage. We try to visit and bring to you our favorite places and dishes to help support their hard earned efforts to please your taste buds. The restaurant industry is a hard industry and we hope to encourage and support worthy establishments. Please subscribe to our website and follow us on social media for our next adventure. dEATtroit Eats, we have not been everywhere, but it is on our list.
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