Restaurant Review: Bistro Bleu! Fantastic French Food in Anaheim!

This is my new favorite restaurant! Bistro Bleu is a charming little place in Anaheim! The front is very simple.

The inside is very simple as well. I am a big fan of simple!

Started off with a few drinks. I had a Stella and my friend Heidi had an Elysee, sparkling wine with strawberry and passion fruit essence.

Heidi went with the planche de fromages. You can choose from six different cheeses and go with a three cheese or a five cheese selection. Heidi went with three choices. The board also comes with fruits, nuts and toast. All of the cheeses were excellent and combining them with the rest of the board made for a great appetizer. I could have this and a glass of wine and be totally content.

I went with the moules - frites which is mussels and fries. You get a massive bowl of PEI mussels prepared one of three ways with a bowl of fries and some toast. I had my mussels prepared in the classic way of white wine, garlic, shallots, butter and fresh parsley. This dish is absolutely amazing and I could eat it and drink the broth all day long. The serving size with a beer would suffice as a meal for pretty much anyone. The fries are not really necessary in my opinion.

My friend Anthony ordered les escargots a la provencale. The escargots are slow-cooked in garlic, white wine, tomatoes and mushrooms, It is finished with creme fraiche and fresh parsley. I have never had escargot before and it reminded me of abalone, a bit tough and chewy but absolutely delicious! If it wasn't for the mussels I would order this one as my appetizer!

My friend Rachelle who wasn't too hungry ordered the beet salad. Chilled beet salad with spring mix, smoked Meunster, toasted hazelnuts and an orange-dill dressing. A great mix of flavors for anyone eating light.

Heidi ordered the French onion soup as her entree. It looked perfect on a cool evening!

I ordered les cotelletes d'agneau, the marinated lamb chops with a fresh rosemary/red wine sauce with vegetables and mashed potatoes. The lamb chops were so soft and tender and literally melted in my mouth. I was so happy to have ordered this and I almost didn't want to share.

My friend Anthony ordered the steak frites, a juicy marinated hanger steak with herbed butter, demi-glace and fries. The steak is marinated in the same sauce as the lamb chops and the herb butter just made this dish perfect!

I loved this place so much I came back for another visit just a few days later. I got le steak au poivre, a grilled Angus New York steak with a 3-peppercorn brandy cream sauce, fresh vegetables and mashed potatoes. Another perfectly cooked steak that once again literally melted in my mouth. The sauce is light and flavorful. Another winner for sure!

Anthony ordered the creme brulee which was light and delicious! When you aren't sure what to order, you can never go wrong with the creme brulee.

I went with the chocolate souffle. Please allow 20 minutes to make one. It came out pipin hot and with chocolate sauce and whipped cream to pout into the souffle. One of the best I have ever had and will order this one again and again!

Great service with fantastically delicious food make this hole in the wall a must go to restaurant! I am already planning my return!

Bistro Bleu

Address: 918 S Magnolia Ave, Anaheim, CA 92804

Phone:(714) 826-3590

• Web site:
• bistrobleudining.com

Hours

Mon	Closed
Tue	12:00 pm - 2:00 pm 5:00 pm - 8:00 pm
Wed	12:00 pm - 2:00 pm 5:00 pm - 8:00 pm
Thu	12:00 pm - 2:00 pm 5:00 pm - 8:00 pm
Fri	12:00 pm - 2:00 pm 5:00 pm - 9:00 pm
Sat	12:00 pm - 2:30 pm 5:00 pm - 9:00 pm
Sun	Closed

Butterfinger Creme Brulee Recipe!

 

Makes 4

Ingredients:

1/4 cup crumbled butterfinger candy bar, divided
2 cups heavy whipping cream
10 tablespoons granulated sugar, divided
1/8 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract

Directions:

1 Preheat oven to 300°F Sprinkle 1 tablespoon Butterfinger pieces into bottom of four ovenproof 6-oz custard cups.
 

2 In medium saucepan, add cream, 7 tablespoons sugar and salt.
 

3 Cook over medium heat, stirring occasionally, for 5 to 6 minutes or until sugar is dissolved.
 

4 In medium bowl, beat egg yolks; gradually whisk cream mixture into egg yolks.
 

5 Stir in vanilla.
 

6 Pour the cream mixture through a fine sieve into prepared cups.
 

7 Place cups in 9-inch square baking pan; fill pan with hot water to 1-inch depth.
 

8 Loosely cover with foil.
 

9 Bake in preheated oven for about 1 hour and 30 minutes or until knife inserted in centers comes out clean.
 

10 Remove to wire rack to cool slightly.
 

11 Refrigerate for several hours or overnight.
 

12 Sprinkle each crème brûlée evenly with remaining sugar.
 

13 Place under broiler until sugar is melted and caramelized.
 

14 Refrigerate for 10 to 15 minutes or until caramel hardens.
 

15 The cooking time allows for the creme bulees to sit overnight.

Source: http://www.food.com/recipe/butterfinger-creme-brulee-95411

Lemon Creme Brulee Recipe!

 

Servings: 6

 

Ingredients:

2 lemons
1 1/3 cups heavy whipping cream
1 cinnamon stick (broken in half)
4 large egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
1 pinch salt
1/4 teaspoon ground cinnamon

Directions:

1 Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
 

2 In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
 

3 In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
 

4 Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
 

5 Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
 

6 Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

Source: http://www.food.com/recipe/lemon-creme-brulee-236639