Among the bistros in competition, I have only tried Quinsou and Tomy & Co, so I cannot say about Jouvence and Botanique. I have to say, technically, the 3 bistros are of the same level, the fish, and the duck of Polissons were cooked perfectly, (with the exception of the butter problem). Taste wise, it is more of a personal likings. Quinsou has a touch that I like. Antonin Bonnet made his own bread, and he sourced his vegetables and his meat and fish from terroir, like his mentor Michel Bras. There is a search of a certain perfection. It is difficult to describe, but this sensitivity shows up in his plates. Tomy & Co has an entry dish that was exceptional, I have to say the chef Tomy Gousset showed more personality in his cooking. Polisson was quite even with the 3 courses, the concept of Romain Lamon was to modernise the French classic dishes that were otherwise known as comfort food.
Lebey awarded the best entrée prize to Tomy & Co - their ox tongue tart with gribiche and radish marinated in mustard in grain - “une langue de boeuf en fine tartelette, gribiche et navet mariné, graines de moutarde”.
Why not?! The meal was a delight! Although, my personal choice would still be Quinsou!
