Bistros became popular in America after French diplomats visiting the Continental Congress insisted on dining outdoors, breaking Ben Franklin’s time-saving custom of eating while sleeping in the shower. Dine dandily with today's Groupon to La Belle Epoque Wine Bistro in Media. Choose from the following options:
- For $19, you get a multi-course lunch for two (up to a $39 total value). The lunch includes:
- Any two soups (up to a $6 value each)
- Any two entrees (up to a $13.50 value each)
- For $29, you get a multi-course lunch for four (up to a $78 total value). The lunch includes:
- Any four soups (up to a $6 value each)
- Any four entrees (up to a $13.50 value each)
- For $35, you get a three-course dinner for two (up to a $72.50 total value). The dinner includes:
- One appetizer (up to a $12.50 value)
- Two entrees (up to a $26 value each)
- One dessert (up to an $8 value)
- For $60, you get a three-course dinner for four (up to a $145 total value). The dinner includes:
- Two appetizers (up to a $12.50 value each)
- Four entrees (up to a $26 value each)
- Two desserts (up to an $8 value each)
Loic Barnieu, the executive chef at La Belle Epoque, entertains taste buds of all types with authentic French cuisine for lunch, brunch, and dinner. Dormant appetites awaken to sizzling soupe a l'oignon, the chef's adaptation of french onion soup blended with swiss cheese and gratin toast. Tempting entrees fill the expansive lunch menu, such as the delectable french dip, stuffed with thinly sliced roast beef and served with a side of au jus for dipping or dabbing on as cologne. Savory La St. Jacques crêpes warmly envelop pan-seared scallops, prepared in the Brittany tradition with buckwheat flour and a leek-sauce reduction.
For dinner, gourmet French appetizers such as escargot—snails served in a garlic-and-parsley butter sauce—and plateau de fromages—a cheese plate topped with five assorted artisan cheeses with complementing nuts, dried fruit, and chocolate—ignite culinary dining experiences. Twosomes and foursomes settle in for mouthwatering main courses including the cassoulet toulousain—a classic cassoulet composed of duck leg confit and pork sausage—and flet au beurre et citron—flounder served with haricots verts (green beans) and a butter-lemon-capers sauce. After hearty main plates, patrons wash down savory servings with vanilla-bean crème brûlée, molten chocolate cake, or banana crêpes freshly plucked from crêpe trees.
38 W State St.
Media, Pennsylvania 19063