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Bleu, chef/owner Frederic Feufeu's debut French bistro, has been receiving top honors since its opening. Feufeu, a native of the Loire Valley and veteran of the New York restaurant scene, has received numerous awards for his "consistently top-notch" bistro and comtemporary cuisine.
According to the Zagat Restaurant Guide 2009/10: "Francophiles deem dining at this "lively" change of pace for Cape Cod is "almost like being in France", as it offers "authentic bistro" fare (alongside some "novel" yet equally "satisfying" "seasonal" preparations) and the "cozy" setting swathed in multiple shades of blue--has an "urbane" feel.
Chef Feufeu's menus, modified seasonally, currently include for appetizer Les Rillettes, Escargots de Bourgogne Farcis, Moules Mariniere, Lobster Salad "mille feuille" with asparagus and for dinner Cassoulet with duck leg confit, Steak au Poivre, Planked Salmon with Lemon Confit, Roasted Rack of Lamb "aux herbes" and Filet Mignon with Bordelaise Sauce.