THE CLASSIC FRENCH BISTRO,
serving simple, reasonably priced food, has been transformed in recent years. Young chefs are stirring things up in bistro kitchens, introducing flavours borrowed from other cultures and mixing them up with traditional French cooking – and the results can be stunning. One of the best examples of this I have experienced was at Le Servan in Paris, where Tatiana Levha adds international flavours to beautifully executed dishes. My highlights were the boudin noir wonton and a corn velouté with crab that was spiked with chilli. Here I’ve taken some classic French dishes and given them a slightly North African twist. You could choose one of the two entree dishes or serve both if you want a grand feast.