Reviews of Bistro Franc

Just had a lovely experience at Bistro Franc. Tasty food, lovely atmosphere, fantastic service, good value. Shout out for Eugen, excellent service, a credit to the company. He was friendly, knowledgeable & a really pleasant young man. Melissa was also a credit to the company, friendly & helpful. Would highly recommend.

Enjoyed a lovely meal here last night. Food and wine was excellent. We sat upstairs in the balcony.Thank you to our waiter Eugen who was very attentive , but not intrusive. Friendly but not too familiar. He and the wine waitress( sorry didnt get your name) are a credit to your establishment. We will return soon. Thanks again

Another visit to Bistro Franc and as per usual the food and service were great. Friendly attentive staff, helpful with menu choices and wine pairings. We had three courses and each dish was a delight. Highly recommend their Duck and Dauphinoise main course - perfectly cooked and full of flavour. Their Steak main course was also a winner. If you're a sticky Toffee Pudding person then you can add ice-cream And custard if you ask nicely ! This is one of many visits here and love that the food is consistently good. Great value for money too.

Fantastic food and staff!! In a nutshell - perfect texture and temperature of food with beautiful balance of flavours, further accompanied by a fantastic team! Entrée - BOULETTES DE POULET Chicken meatballs were cooked with a subtle herbal aroma, served with a tomato compote topped salad and of course, slices of baguette. The compote was spot on with its slight spiciness that works well with the creamy chicken. Plat - FILET DE MERLU POÊLÉ Hake was fried to perfect texture and the scallops were just the best I’ve ever had! Imagine running the knife with minimal resistance when cutting it. Cauliflower purée was airy and creamy and topped with chorizo crumbs enriching the flavours. Legume - RATATOUILLE I couldn’t help but to endeavour an extra course following the brilliant compote. Modest plating served with cous cous (I’ve cutoff some cous cous as the main was very filling) may make one underestimate this classic dish, however a burst of richness and freshness will prove the otherwise. They did it right!! Dessert - CRÈME BRÛLÉE Beautifully caramelised malt sugar brought richness in flavour for this classic. Best texture I’ve ever had in the Northwest - slightly runny and crisp. This variation features a kick of citrus that balances the sweetness. Cointreau added combined the flavours together in an impeccable harmony. Staff Shout out spéciale to Javier, who was so friendly, knowledgeable and has given me great recommendations - wine pairing was spot on! The whole experience was further elevated with my pleasure meeting the head chef! All the staff I’ve meet was exceptionally helpful and kind. I’m very grateful to this great team.