We first met Nick Ronan when he was the chef at a San Francisco restaurant called Chou Chou. He provided very tasty dishes and acquired quite a clientele, most of whom found him when he opened Bisou, a dinner and weekend brunch French Bistro in the Castro district. It was easy to take. K L or M streetcar to Castro, and Bisou is only a block away from the muni station. Parking in the area is more of a challenge. We had made a reservation, and we were warmly welcomed by Nick. We shared the special set dinner that was offered on December 30 and 31. It was a bargain at $55. The amuse bouche was both a chestnut cream, yellow foot chanterelles, coulis of grape and warm wild mushroom tartare, quail egg and shaved truffle. We had lobster bisque with seared foie gras and creme fraiche. The main course was filet mignon and spaetzles served with seared fois gras, spinach, chestnut truffle sauce and shaved white truffle. For dessert we had chocolate fondant served with vanilla ice cream and fresh mint sauce. Our friend ordered Maple leaf duck breast served with a carrot veloute, chestnuts, pearl onions, honey duck jus. The carrot veloute matched the duck taste perfectly. Service was prompt and friendly. The atmosphere also was friendly and intimate. We had read some comments that the price was high, but we felt the prices were eminently reasonable considering the components of the dishes. Nick swears that he makes no low-priced substitutions in his preparations. They serve Mr. Espresso brand coffee, an unusual and delicious choice. We are not sure how Nick and his staff are able to come up with such delicious creations at such reasonable prices, but we always are eager to visit Bisou whenever we are in San Francisco. It is a rare "find."
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