An excerpt from the Times:
On a recent visit, two generous pieces of pan-seared foie gras were accompanied by a compote of sour griotte cherries and poached pear ($15). For the escargots ($12), the kitchen eschewed the been-there-done-that garlic-and-butter treatment for a tarragon-flavored sauce speckled with fava beans and tiny mousseron mushrooms.Related:
As for entrees, the perfectly seared St.-Jacques scallops ($21) were paired with a creamy corn and lettuce orzo and a rhubarb and Meyer lemon dressing.
For the more adventurous diner, there were the braised pigs’ feet ($25), served deboned and rolled in a light breading. The dish’s rich flavor and gelatinous texture was enhanced by a bit of foie gras stuffing and a bed of tender French lentils.
Bites - Restaurant Review: Bibou in Philadelphia [ New York Times ]
Bibou - Another French star is shining brightly in the bistro room once graced by Pif. Its two chefs come fresh from Le Bec-Fin. [ Philadelphia Inquirer ]