Salicorne

At Salicorne, the food philosophy centers on letting seasonal vegetables shine while incorporating high-quality seafood and thoughtful preparations. Irish chef Carol Pender brings a distinctive perspective to French bistrot cooking, emphasizing freshness, color, and the natural flavors of carefully sourced ingredients. Her market-driven approach means the menu evolves regularly based on what's available, ensuring that dishes reflect the best of each season.

The cuisine showcases vegetables as protagonists rather than supporting players. You'll find creative preparations that highlight seasonal produce in all its variety—from delicate spring vegetables to robust autumn roots. Alongside the vegetable-focused dishes, Pender incorporates seafood with equal care and attention. Signature preparations include a richly flavored octopus ragout that demonstrates her ability to coax deep flavor from quality ingredients, and wild cockles that showcase pristine seafood simply prepared. The tartine-tartelette represents her playful approach to bistrot classics, reimagining familiar formats with seasonal ingredients.

The lunch service offers exceptional value with formulas at €21 (choice of entrée + plat or plat + dessert) and €26, making quality seasonal cooking accessible for neighborhood regulars and visitors alike. Evening menus range from €31-47, with dishes that invite leisurely dining and wine pairing. Vegetarian options are prominently featured throughout the menu, reflecting Pender's commitment to plant-forward cooking without limiting the experience to exclusively vegetarian fare.

Dishes like the Thai-style chicken broth demonstrate Pender's willingness to draw inspiration beyond traditional French bistrot cooking, incorporating global flavors while maintaining the focus on fresh, seasonal ingredients. The cooking style is direct and flavorful rather than overly refined—honest preparations that respect the ingredients without unnecessary complication. This approach aligns perfectly with the natural wine selection and the overall bistrot philosophy, creating a cohesive dining experience where quality ingredients, thoughtful preparation, and convivial atmosphere come together seamlessly.