Gibon

The cuisine at Gibon is defined by its unwavering commitment to seasonality and quality ingredients. The menu changes weekly, reflecting what's best at the market and allowing the kitchen to showcase the finest seasonal and organic products available. This approach means that each visit offers something new to discover, keeping regular guests engaged while ensuring that first-timers experience ingredients at their peak. The cooking style honors French bistrot traditions while embracing contemporary creativity. Classic preparations like skate grenobloise and moules de bouchot demonstrate technical mastery and respect for time-honored techniques. The skate is perfectly cooked, its delicate flesh complemented by the bright, briny notes of capers and lemon in the grenobloise sauce. The mussels, sourced from bouchot cultivation, are treated with equal care—whether prepared with green curry for an unexpected twist or in more traditional preparations that let their natural sweetness shine. Beyond these signature dishes, the menu offers a range of options that shift with the seasons. You might encounter a refined tarte fine featuring boudin noir, where the rich, earthy blood sausage is balanced by the crisp, buttery pastry. Fresh oysters—offered at an accessible 6€ for three—provide a perfect start to a meal or an ideal accompaniment to a glass of crisp white wine. The kitchen's versatility extends to vegetarian preparations, with seasonal vegetables receiving the same thoughtful treatment as proteins. The lunch service presents exceptional value with a three-course menu at 24€ (or two courses at 21€), offering a complete bistrot experience at remarkably fair prices. Evening service takes a different approach, with small plates starting at 6€ and ranging up to 17€. This format encourages exploration and sharing, allowing guests to sample multiple preparations and find perfect pairings with the extensive wine selection. Whether you opt for a single substantial dish or compose a meal from several smaller plates, the quality and care in preparation remain consistent. Desserts maintain the same seasonal focus and attention to detail. The chocolate mousse, enhanced with sea salt and olive oil, exemplifies the kitchen's ability to elevate familiar classics with thoughtful touches that add complexity without overwhelming the essential character of the dish. Each element on the menu reflects a clear culinary vision: to celebrate the best of French seasonal cooking with quality ingredients, skilled preparation, and genuine hospitality.