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Petit-grand-restaurant combina la esencia de la cocina de barrio que pone en acción la cocina francesa de un bistrot y el toque fresco de la cocina mexicana. Aquí, la creatividad y la dedicación se unen para ofrecer una experiencia culinaria que enfatiza que: La bonne cuisine est la base du véritable bonheur – La buena cocina es la base de la auténtica felicidad – Auguste Escoffier. Materia prima seleccionada, el gusto por atender, buena comida – sin pretensiones – con calidad en el servicio y delicadeza en los detalles cotidianos. Huerto, mar y rancho, traemos a su mesa platos tradicionales idóneos para una comida espontánea o encuentros informales. Déjate llevar por la fusión de sabores y el ambiente acogedor de Bistro 44.
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Reservations: opentable.com.mx
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Bistrō 44
Con gastronomía de barrio que pone en acción la cocina francesa de un bistrot y el toque fresco de la cocina mexicana. Creatividad y dedicación, el gusto por …
Bistrō 44 (@bistro44_polanco) · Mexico City – Instagram
13K followers · 319 posts · Chef Corentin Bertrand @chef_corentin @chef_monicapatino L a S 12:30pm-11pm D 12:30 a 6pm Bistrō44|La Taberna del León|Casa …
Bistro 44 Restaurant – Ciudad de México, CDMX | OpenTable
Explore menu, see photos and read 207 reviews: “Bistro 44 es uno de mis lugares favoritos de Polanco y voy con frecuencia. Me encanta porque el menú cambia
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Reviews
Pedro M
Ten out of ten across the board. Everything was great from the atmosphere and service to the dishes and its execution.
We started off with a handful of starters: heirloom tomatoes with sheep cheese, pork belly tacos and the snails. Everything was so perfectly made!
We then had figs, French fries, foie gras terrine and raviolis, along with the steak. Every single dish was so enjoyable and perfectly crafted.
Our meal ended with profiteroles, a pistachio dessert whose name I can’t recall and the lava cake. They were all great as well.
I’m so happy to have dined here and I can’t wait to be back and try the rest of the menu!
… moreWe started off with a handful of starters: heirloom tomatoes with sheep cheese, pork belly tacos and the snails. Everything was so perfectly made!
We then had figs, French fries, foie gras terrine and raviolis, along with the steak. Every single dish was so enjoyable and perfectly crafted.
Our meal ended with profiteroles, a pistachio dessert whose name I can’t recall and the lava cake. They were all great as well.
I’m so happy to have dined here and I can’t wait to be back and try the rest of the menu!
Gerardo Guzman
A countryside-inspired lounge nestled in the heart of Polanco, Bistro 44 presents itself as a refined yet relaxed space with deep culinary roots. Upon arrival, you are greeted by a simple, welcoming atmosphere, where the staff’s smiles set the tone.
Closer to the intimacy of an evening soiree, the setting is quiet, save for the gentle clinking of glasses and cutlery echoing through the main dining room.
The restaurant’s concept is based on a fusion rooted in French cuisine, with subtle reinterpretations and even nods to Mexican culinary traditions. The menu bounces and dances between seafood and land-based dishes, a choice that might initially seem confusing.
Yet, chefs Corentin Bertrand and Mónica Patiño skillfully achieve a sometimes disrupted harmony, pairing classical sauces and delicate flavors with bold, contrasting notes drawn from key Mexican ingredients. While the concept may not aim to revolutionize the palate, it offers a distinct, slightly rustic perspective on what fine culinary arts can signify, even in unexpected dimensions.
I sampled four dishes, ranging from oceanic delights to fresh produce of the land:
Fresh Pacific oysters
Mussel cream
Fig salad
And concluding with a classic French protein: duck leg confit.
The oysters evoke a Parisian summer, savoring imagined warmth and the gentle Seine breeze, but sourced from Baja California. The ingredients are superbly fresh, their quality evident at first glance. The simplicity of the flavors reflects a classical execution on par with dishes found in France’s capital. That said, the attempted habanero sauce, while interesting, might have benefited from focusing more on enhancing the primary ingredient rather than leaning toward the standard red mexican seafood sauce, which adds little.
The second course, saffron mussel cream with rouille sauce, introduces aromatic depth. Although I am not a fan of cream-based dishes, the execution demonstrates finesse, showcasing the multiple dimensions achievable with a delicate, fragrant ingredient like saffron—a spice whose historical value in French cuisine is often underappreciated.
With each bite, the bold aromas give way to the dish’s star, the mussel, firm yet tender, gradually revealing a subtle heat of “chile” that heightens the perception of flavors. Towards the end, the dish could be considered slightly over-salted, occasionally overwhelming the palate.
The fig salad is presented in a seemingly casual manner, ingredients separated but unified by a port reduction. Textures contrast: the figs’ softness, the reduction’s acidity, and the arugula’s bitterness. The addition of Mexican pine nuts, while thoughtful, is heavily overshadowed by the other elements. Technique is basic here, and although each component shines individually, they do not fully integrate.
Finally, the duck leg confit in hibiscus sauce is rich and balanced, with acidity, contrast, and enhancement of the duck’s natural juices. The texture is tender, preserving the classic characteristics of confit technique, with intense, satisfying flavors.
Overall, Bistro 44 delivers a dining experience that, while not strictly traditional, is executed with sophistication, technique, and depth of flavor, all within a concept of relaxed elegance and understated refinement.
… moreCloser to the intimacy of an evening soiree, the setting is quiet, save for the gentle clinking of glasses and cutlery echoing through the main dining room.
The restaurant’s concept is based on a fusion rooted in French cuisine, with subtle reinterpretations and even nods to Mexican culinary traditions. The menu bounces and dances between seafood and land-based dishes, a choice that might initially seem confusing.
Yet, chefs Corentin Bertrand and Mónica Patiño skillfully achieve a sometimes disrupted harmony, pairing classical sauces and delicate flavors with bold, contrasting notes drawn from key Mexican ingredients. While the concept may not aim to revolutionize the palate, it offers a distinct, slightly rustic perspective on what fine culinary arts can signify, even in unexpected dimensions.
I sampled four dishes, ranging from oceanic delights to fresh produce of the land:
Fresh Pacific oysters
Mussel cream
Fig salad
And concluding with a classic French protein: duck leg confit.
The oysters evoke a Parisian summer, savoring imagined warmth and the gentle Seine breeze, but sourced from Baja California. The ingredients are superbly fresh, their quality evident at first glance. The simplicity of the flavors reflects a classical execution on par with dishes found in France’s capital. That said, the attempted habanero sauce, while interesting, might have benefited from focusing more on enhancing the primary ingredient rather than leaning toward the standard red mexican seafood sauce, which adds little.
The second course, saffron mussel cream with rouille sauce, introduces aromatic depth. Although I am not a fan of cream-based dishes, the execution demonstrates finesse, showcasing the multiple dimensions achievable with a delicate, fragrant ingredient like saffron—a spice whose historical value in French cuisine is often underappreciated.
With each bite, the bold aromas give way to the dish’s star, the mussel, firm yet tender, gradually revealing a subtle heat of “chile” that heightens the perception of flavors. Towards the end, the dish could be considered slightly over-salted, occasionally overwhelming the palate.
The fig salad is presented in a seemingly casual manner, ingredients separated but unified by a port reduction. Textures contrast: the figs’ softness, the reduction’s acidity, and the arugula’s bitterness. The addition of Mexican pine nuts, while thoughtful, is heavily overshadowed by the other elements. Technique is basic here, and although each component shines individually, they do not fully integrate.
Finally, the duck leg confit in hibiscus sauce is rich and balanced, with acidity, contrast, and enhancement of the duck’s natural juices. The texture is tender, preserving the classic characteristics of confit technique, with intense, satisfying flavors.
Overall, Bistro 44 delivers a dining experience that, while not strictly traditional, is executed with sophistication, technique, and depth of flavor, all within a concept of relaxed elegance and understated refinement.
D K
Pork tacos are great. Roasted fig is also wonderful. Sea bass covered with sesame is a very interesting dish. I think this is the best restaurant I have visited in my 7-day trip in Mexico City. Mojito is not very impressive though.
… moreLeo Perez
@leoperezphotos – Outstanding French food with a touch of Mexican. Our server, Francisco, is a real pro. Excellent martinis too. The sea bass beurre blanc was memorable. We lived in Pairs before and felt very welcome here.
… moreJulia Wells
So cute and delicious food! We all loved our meals. We stumbled upon it walking to where we were going for lunch and pivoted to eat here instead. We all left happy and full and the servers were all lovely!
… moreBeau Von Hoffman
We have been here both times when we walked by / the staff us funny and very kind and the food is beyond appreciated and well made : the wine selections are as high in quality as the ingredients in the cuisine here. Thank you Bisto 44 : we love you!
… moreDuncan Lenders
I visited Bistrot 44 a couple of months ago with my father, and we still talk about what an incredible experience it was. From the moment we arrived, the staff and manager made us feel genuinely welcome.
The food was absolutely outstanding. As someone with Belgian roots, I was blown away by how authentically Belgian/French the dishes tasted. The steak was perfectly cooked, the seabass was delicate and flavorful, and the chocolate mousse… unforgettable.
If you’re looking for a true taste of Western European cuisine in Mexico City, this place is a must. Highly recommended!
… moreThe food was absolutely outstanding. As someone with Belgian roots, I was blown away by how authentically Belgian/French the dishes tasted. The steak was perfectly cooked, the seabass was delicate and flavorful, and the chocolate mousse… unforgettable.
If you’re looking for a true taste of Western European cuisine in Mexico City, this place is a must. Highly recommended!
Darren Chang
Good atmosphere for a Thursday early dinner. I like my shrimp garlic very much, with some Asian touch to it. The service was excellent.
… moreDaniel Grant
I’ve now been twice and both times the food has been delicious, the drinks very nice, and the service 10/10. The atmosphere is nice and relaxed as well,’perfect for a chat with a friend or solo afternoon.
… morejean batiste
Excellent experience! The food was delicious, the place was beautiful, and the service was outstanding. Highly recommended
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