[Invite] – click here

I was invited to try the new 5-course tasting menu and wine pairing at Bistro Du Vin. Located next door to Hotel Du Vin, on the historic Trumpington Street, this restaurant offers French fine dining in the very heart of Cambridge’s historic centre.

Cambridge isn’t exactly brimming with French cuisine, so I haven’t had a terrible amount of experience with it over the years. This made me keen to visit and learn some refinement, though at the same time, I consider myself ‘common as muck’, so I was a little unsure as to whether I would really fit in at a place like this.

I suppose there is only one way to find out!

The restaurant is traditional and stylish, with a formal yet relaxed atmosphere that sets the tone for the rest of the evening. We were greeted by our waiter who made us feel welcome and right at home. It was his job not only to serve but to be our guide through this culinary journey. He went to great lengths to get to know us, to build a personal relationship and show us an experience that we would never forget. This goes beyond your run-of-the-mill dining experience but is an education.

The first course

We started with the Gougere, a baked savoury choux buns with gruyère cheese sauce in the middle.

The thick choux pastry that made up the skin was thick and crispy, without the slightest hint of dryness. The cheese was wonderfully gooey in all the right ways and acted as the ultimate comfort food for the cold and dark winter months.

It would have been too easy to overload this with cheese but moderation and balance was chosen, letting the pastry work with the cheese in a textural harmony, which also prevented it from being too rich and soggy.

Wine Pairing: Cuvée Hotel du Vin, Maison Lombard, Champagne, France [125ml glass]

The wine pairing was a fruity French champagne made from Chardonnay grapes, picked for the bubbles to bring out the flavour of the cheese in the gougere.

Second course

Next was an adventurous dish for a guy like me – the Steak Tartare.

This is made from diced beef, avruga caviar, and topped with a soft boiled quail egg and potato tuille in the shape of a feather.

The beef was served raw, something I would never have ordered myself on the menu but I am glad I trusted the chef, as I was rewarded with a juicy, punchy, and complex flavour, that was also surprisingly filling.

Wine Pairing: Louis Tete, Brouilly, Beaujolais, France [125ml glass]

The wine pairing was one of the main talking points of the evening. A stunning glass of red wine that completely stole the show. The wine had complex fruity aromas that lasted on the palette for longer than it had any right too. It was light, fun, and vibrant. Everything a red wine should be. At Bistro Du Vin, you don’t just get a great meal but an education.

Note: Upon arriving home, I have already bought myself a crate of Louis Tete for Christmas. Let’s hope it lasts that long…🫣

Third course

For our third course, we were presented with a lovely pan-fried cod. This delightful dish came with lentils, winter root vegetables, and cavolo nero (or black cabbage). 

The fish was so juicy and succulent in the middle, with a beautifully crispy skin. This is achieved by cooking it in the oven, then finishing it off in the pan for that precise texture. The carrots gave it a colourful and flavorful pop that simply jumped out of the delicate flavours of the fish.

Wine Pairing Options:

White: Les Iles Blanches Viognier, Cellier des Chartreux, IGP Gard, France [175ml glass]

Red: La Segreta Nero d’Avola, Planeta, Sicily, Italy [175ml glass]

We were given two options for our fish, a white and a red. Naturally, as someone with a rudimentary wine knowledge, I was blissfully unaware that fish does not always have to be accompanied by a white wine. Because of this I decided to go for the red to see how it would work.

It turns out, very well. With this striking Italian red offering a brilliantly ruby colour with a significantly deeper flavour than the Louis Tete, with a spiciness to it and an incredible depth of complex flavour. I would never have thought to pick this wine with fish but I am glad I did. This has turned my thinking of wine in its head.

Another lesson learned…

Fourth course

After a rather disappointing Crême Brûlêe at neighbouring Browns the other evening, we were both delighted to be presented with a perfectly executed one. Everything from the beautiful glass that shattered as I tucked in with my spoon, to the stunning autumn colours that matches the weather outside. This was a thing of beauty, with a creamy yet sweet flavour that set the standard to me of how Crême Brûlêe should be.

Wine Pairing: Late Harvest Tokaji, Royal Tokaji, Hungary [50ml glass]

The wine pairing was a Hungarian dessert wine which is created by using late harvest grapes (that contain extra sugar) for that extra sweetness. It has a bold fruity flavour that is almost syrupy. I must admit, this got a little sickly after a while but it paired excellently with the Crême Brûlêe.

Fifth course

And naturally, we signed off with a cheese board filled with French artisan cheese and served with biscuits and a bowl of chutney.

This, for me, was the perfect way of signing off. The blue cheese and the camembert were both exceptional with my only complaint being that there wasn’t more 😂

Wine Pairing: Six Grapes by Graham’s Portugal

Our last pairing was a glass of port with distinctive notes of plumb and cherries. It was slightly thinner than what I am used too with port but it was deliciously smooth and fruity…god damn it, I love port!

Conclusion

Bistro Du Vin offers exquisite cuisine at an affordable price, that is also set at a fixed rate (so no nasty surprises). The service transcends beyond what you would expect from any other restaurant, with a guide, educator, and friend, all wrapped into one. I could have spent the entire evening chatting about wine and food, with the conversation even moving on to whisky. The restaurant is comfortable and stylish without being pretentious, making even guys like me feel welcome.

Thanks for reading.