Bonhomme

At Bonhomme, Chef Maksym Zorin has crafted a culinary identity that honors French bistro traditions while embracing contemporary creativity and seasonal flexibility. The cuisine is fundamentally rooted in French terroir, showcasing quality ingredients through preparations that balance technical skill with approachability. This is bistronomy in its truest sense—refined cooking that remains accessible, creative dishes that never lose sight of flavor and satisfaction. The menu evolves with the seasons, reflecting the chef's commitment to working with ingredients at their peak. Signature dishes demonstrate the kitchen's range and ambition: the pâté en croûte showcases classic charcuterie technique, while the bar poché highlights the chef's ability to handle delicate fish with precision. The gnocchi aux noix represents the kind of creative comfort food that defines modern bistro cooking—familiar yet elevated, satisfying yet refined. Other standout preparations include croquettes de porc panées served with red onion chutney and chili, offering a perfect balance of richness and acidity, and maquereau snacké accompanied by braised baby leeks and sorrel, where the fish's natural oils are complemented by the vegetables' subtle bitterness. The daily menu du jour ensures regularity while allowing for spontaneity and market-driven creativity. Starters might include ravioles aux blettes or a beautifully executed tataki de bœuf, while mains showcase proteins like cabillaud nacré (pearly cod) or lotte prepared at low temperature, demonstrating the kitchen's mastery of various cooking techniques. Vegetarian diners are thoughtfully accommodated with dishes like beetroot tartare that receive the same creative attention as meat and fish preparations. The terrine de campagne represents the kind of honest, well-executed bistro classic that anchors the menu, while more inventive offerings push boundaries without alienating traditionalists. Desserts at Bonhomme deserve special mention, particularly the mousse au chocolat noir with caramel and chocolate crumble—a sophisticated take on a French classic that delivers both nostalgia and innovation. The millefeuille d'agrumes offers a lighter alternative, showcasing pastry technique and seasonal citrus in equal measure. Throughout the menu, portion sizes are generous without being excessive, and presentations are refined yet unpretentious, perfectly aligned with the restaurant's overall philosophy of quality without ostentation.