9776 updated post view 3026

Bistro at Biltmore Estate. A French-Inspired Dinner For The Fanciful

(Doesn’t this look gorgeous?!?!)

Eating at a fine establishment is one my life’s simplest pleasures. I never underestimate the sensation and euphoric state  I enter during and after an exquisite dinner.

It’s not very often I allow myself to be bound to a single chair for an extended period of time; unless of course I’m with friends or family and the time naturally escapes me. For the first time in my dining experience, I found myself not taking note of time while eating.  I was in the company of complete strangers and I was the invited guest. Knowing I was being catered to comes with a  responsibility to know a bit of history of where you’re being hosted and perhaps even have some questions prepared. The experience can’t be a fully complete one if I walk away having no more information than when I walked in.

An early dinner at Bistro, a French-inspired restaurant in Antler Hill at Biltmore Estate was more than I expected it to be. I was prepared for a simple late lunch, indulging possibly in a great sandwich and fresh pomme frites or  a light fish dish in a refined sauce, a rich dessert and strong café. What I didn’t know or expect was for the Estate’s Executive and the winemaker, a French man, to be my hosts.

Fortunately for me, I’m able to talk  through any situation and immediately found myself very comfortable in the company of fine men with tremendous talent. Admittedly, I was not emotionally prepared to embrace the 7 course meal I was in for.

(Interior of Bistro. Image c/o Biltmore Estate)

A friendly introduction to Chef Damien Cavicchi at Bistro’s relaxed and unpretentious entrance, led us to our table, facing a window that looked out to the center plaza at Antler Hill. Our tables were dressed in white and blue gingham linen, a touch that toned down any fancy pretenses the customized menu eluded. The vibe went well with the rest of the restaurant’s decor: laid back, ambient, inviting with an open kitchen, a la Joel Robuchon and very bistro-ish.

Our first course was a cast iron seared lobster with creamed corn, buttermilk panna cotta, a round saffron beignet and fried pine nuts. While I didn’t bite into the very course that kicked out what was going to be a 4-hour tryst, I did sit back and enjoy the vibrant colors and and ocean water aroma it presented.

The second course was perfectly prepared duck liver pâté. Served with thinly sliced baguette, the texture was on point and the flavor very reminiscent of fois gras and other pâtés I’ve enjoyed in Central and Southern France. Chef Damien advised that he felt it necessary to include this French classic on the menu in order to maintain the restaurants authentic concept.

(Chef Damien plating at Bistro. Image c/o Biltmore Estate)

Chef Cavicchi comes from a familiar background: surrounded by good food cooked by his mother, grew to love food and traveled the country in search of his special niche. His idea of good food is using fresh and natural ingredients, which is by default the only way to go at the Biltmore. Their culinary program is supported by a massive produce garden and a solid relationship with local famers. At any given moment, Chef pulls necessary ingredients from the garden to execute his well-desinged menu.

His detail to style and season is reflective in all of his dishes, most notably in the pâté.

Our third course was a wonderful transition into the slated heavier courses. A butter-poached grouper was thick enough to confuse with halibut. It was served with a boudin tortellini, another in-house creation, chunky mushrooms, thyme, sherry vinegar and paired with the Estate’s 2010 Chardonnay. The wine option, obviously recommended by the quiet wine-maker, was intelligent. The notes were light but opened up the robust mushroom sauce right when it needed to.  I opted for a meatless tortellini but still enjoyed the simplicity of the dish. The mushrooms complemented the grouper so nicely, there was nothing to be missed in a pork-fillled pasta. In fact, I’d dare say it was probably better since there were no real competing textures or flavor. The vinegar foam did add some interesting texture and somewhat felt appropriate as we moved to a pear and Limoncello sorbet.

After three fantastic courses, a really light and acidic palate cleanser helped my tastebuds settle down. The crispy fried basil was a colorful touch and gave the entire moment a passing Italian tone.

At this point I was full enough to call it quits but reading butternut squash on the menu allowed me to mentally make room for at least one more course. And I still had to leave some space for dessert. This kind of eating requires a lot pacing and less sipping of the spirits. And while this gal can eat like healthy man, I didn’t want to embarrass myself by possibly smashing my face into a plate. I was so close to sinking into my seat and unzipping my jeans….

The charred lamb tenderloin with whipped squash, a spring brussel sprout Gremolata, pomegranate-onion jam and salted hazelnut shortbread was my favorite course.  A really good restaurant will ask how you’d like your meat cooked. A great restaurant will know the best way to enjoy the served cut and simply trust you enjoy their dish. Chef Cavicchi’s team knew to serve a medium rare piece of lamb.  If you haven’t figured it out, the juxtaposition with a crispy cookie was divine and insanely genius. The complexity of flavors in this dish were heightened but elegantly executed.  The Reserve Pinot Noir was simple and wonderful with the shortbread. It wasn’t too complex so as to allow the tender lamb to really stand out.

Our main course was not as interesting, but definitely in keeping with the restaurant’s theme. I’ve never entertained the idea of eating beef tartar. Yes its’a  French staple and yes it’s quite sophisticated, but the thought of raw beef is simply not sexy to me. However, when you’re sitting across from the very person that’s single handedly responsible for all of the food served in America’s largest and most famous private home, you can’t help but muster a visible amount of interest (and a certain amount of faith); if not intrigue. I fared well and for the first time, I devoured the entire helping with no inhibition! I was very surprised with myself, honestly and geared myself to tell Chef that I’d never had beef tartar — not even in France. Not.even.in.France.

Unlike other beef tartar dishes I’ve seen and come close to trying, Bistro’s recipe may be considered a slight cheat. It was lightly marinated in citric juices, therefore cooking it enough to bear. The egg was cooked to a bright yellow, runny amount which also helped dim down the the intensity of a raw beef. On the other half of the plate was a braised short rib with mustard-white bean ragout, truffle biscuits and dressed iceberg. Not exactly a perfect paring, and probably too much with the tartar, but the cooked rib was succulent, extremely juicy and lovely with the flakey truffle biscuit. I would have preferred to enjoy a bigger serving of that and forgo the tartar altogether. One or the other would have sufficed as both were independently bold.

After a full plate of amazing cheese and fruit, a natural enjoyment at any French table, came dessert.  I enjoyed a ricotta cake with chamomile poached apricots and ginger honey ice cream. Smart and creative cooks can take an ingredient not always loved and transform it into a piece of irresistible decadence. This is exactly what I thought as I nibbled on the “cheese” cake. I’m not a fan of ricotta in any form, though I’ve cooked with it and even enjoyed it in those few instances, but as a cake, it was pure lush. With its perfect form, spongy texture and spicy homemade ice cream, this final plate was the absolute perfect way to end a filling dinner. There was nothing I’d change about the pairing other than perhaps add some contrasting color. Some green would have popped. Truthfully, the sunny plate was pretty and  nothing additional would have made it any better.

Dinner for me is never complete or worth talking about without a suitable cappuccino. I enjoyed a frothy one but was in a deep coma thanks to the dessert. Needless to admit I took three sips and called it finito! 

Southern restaurants usually incorporate an element of  the region’s culture. No matter the featured cuisine, in this case French, you’d be sure to have an infusion of Southern flare. What I loved about Bistro was their approach to remain mostly true to French (and some fine American) style without missing a beat and still fitting into a very Southern culture. The backdrop to this open, airy yet quaint restaurant is a forrest replete with history and style. Short of being on a cobblestone street in central France, Bistro takes you to a special place where the only requisite is for you to have an open mind. Chef will whip up anything. Enjoy his fancy. It’s well worth the dime.


1 Lodge St.

Biltmore Estate,

Biltmore, N.C. 28803

Appetizer: $8-$12 | Dinner: $30- $50 |Dessert: $8-$12

See a full menu.

*this post is part of private media visit I enjoyed to Biltmore Estate and Bistro. Dinner was complimentary and the menu was customized to showcase the diversity Bistro offers. I was not compensated for this review and all of the opinions are honest and my very own.

* Bistro is open to guests of Biltmore Inn.

Bistro on Urbanspoon

[Rating: 4/5]

Eat well, love unapologetically, pray with true intention, and take care of yourself.

Follow the sexy & delicious fun on


follow Bren Herrera on Pinterest

Don't forget to check out my debut cookbook!

92 thoughts on “Bistro at Biltmore Estate. A French-Inspired Dinner For The Fanciful

  1. My husband and I were discussing wanting to go back to France soon. In the meantime, this seems like a great compromise. The courses have me salivating in front of my computer. Few things are better to me that a great meal and this one looks like it certainly did not disappoint.

  2. Eliana: A visit to a place like the Biltmore and enjoying a delightful meal at Bistro is definitely an option for getting a “taste” of overseas travel! Everything was divine, no lie. There’s no way you can miss out on eating there if you visit Asheville!

    Rosa: Yes! I already know you can taste the awesomeness in the dessert!

  3. I love your writing! The fine men? You weren’t emotionally prepared?? LOL! I love it.

    Anyhow, Bren. HELLO! So like now i have to go to Ashville and stay at the Biltmore. Your post yeserday and today have my mind and stomach pining in greedy anticipation.

    I must taste the dessert first, then i’m willing to delve into that tartar that doesn’t look so tartar from here. The colors used on the plates are fantastic and visually appetizing. I also love the simple, upscale country decor of the dining room.

    Great post. Great descriptions. And as ALWAYS, fantastic photos!

  4. My mouth is watering from your photos. If those dishes are have as tasty as your photographs made them look then I would be one happy consumer.

  5. Nice work Bren. You have such a fabulous life. I love the way you tell your stories and allow your us to kind of be there with you. I love the look of that dessert! I could used to your lifestyle! I’ve never been to Asheville but you talk about it with so much affection!


  7. Miesha: Yes, fine men and full of talent. Major turn on, right? 🙂 It was great, really. Other than my mother’s house, I’ve not had a fine meal like that in a few months. I could have eaten an entire pound of the pate! You’ll have to make a trip up to Asheville. Worth every moment. I need to be a spokesperson for the city, I tell ya.

    Unknown Mami: Ay, gracias. Pictures are important in relaying what I experienced, so I’m thrilled you got that out of it.

    Michele R: Thanks. I’m glad you were able to get a feeling for what it’s like at Biltmore.

    Comiendo en LA: You’re too nice. Still working on getting better…

    Betty: La verdad que toda esa comida se ve rico!! Como pensé en ustedes, especialmente cuando me presentaron con el camarón ese… jajaja. El postre casi fue lo mejor de todo. Sabes como tengo debilidad por los dulces.

    Joscelyn: Thanks!

  8. Amazing! These photoes don’t looks like food, they are artworks. And it makes to push my France earlier, so I can enjoy the wonderful meal and the restaurant as soon as possible!

  9. That place looks amazing. I can imagine the quality of the food just with the wonderful photos, and the description of the dishes is awesome. I need to plan a visit to the Biltmore Estate.

  10. Nice looking place, B. I love the pate and that lobster. I’m not sure how you could ever pass it up! More for me, please. I’ve never been to Asheville but have family in N.C. I need to check it out sometime in the near future. Doesn’t seem like the best place to bring the two younger ones. Too fancy. (I hope you took that lobster home for someone to enjoy!)

  11. Lorraine: Yes indeed it was magnificent!

    Holiday Compass: I think you’re spam but you should still pay a visit! Cheaper than going to France — for now.

    Peru Delights: It is, it is! The quality was fantastic and very fresh. You can’t get too much better for the price and ambiance. The only downside is that you have to be a Biltmore Estate ticket holder.

    Christina: Gracias. Un placer en conocerte. Espero compartir mas!

    Dave: You know it…it’s a fancy life over here, hun : ) That lobster would have been all yours had you come. Mami has something similar for you. The best kind. You can take the kids, sure. Just find a a local care center. It’s worth the drive.

  12. What can I say that hasn’t been said before: great piece! Brings back fond memories and perks up my gourmet appetite like nothing else. Gotta go back!

  13. You should be invited to every fine restaurant with reviews like this! There’s beautifully written detail by detail, bite by bite! Bravo!

  14. 699221 908075This design is incredible! You surely know how to maintain a reader amused. Between your wit and your videos, I was almost moved to start my own weblog (effectively, almostHaHa!) Great job. I genuinely loved what you had to say, and a lot more than that, how you presented it. Too cool! 443385

  15. You actually make it appear so easy with your presentation but I in finding this topic to be really one thing which I believe I might never understand.
    It sort of feels too complex and extremely extensive for me.
    I’m taking a look forward on your next submit, I will attempt to get the dangle of it!

  16. Hi, i read your blog occasionally and i own a similar one and i was just curious if you get a lot of
    spam responses? If so how do you reduce it, any plugin or anything you can advise?
    I get so much lately it’s driving me insane so any support
    is very much appreciated.

  17. Howdy! I know this is kind of off topic but I was wondering which blog platform are you using
    for this site? I’m getting tired of WordPress because I’ve had problems
    with hackers and I’m looking at options for another platform.

    I would be great if you could point me in the
    direction of a good platform.

  18. Hi there! I understand this is somewhat off-topic however I needed to ask.
    Does managing a well-established blog like yours require
    a massive amount work? I’m brand new to operating a blog but
    I do write in my diary daily. I’d like to start a blog so I can easily
    share my personal experience and thoughts online. Please let
    me know if you have any kind of recommendations or tips for brand new aspiring bloggers.
    Appreciate it! ps4 games allenferguson ps4

  19. Hi, I do think this is an excellent web site. I stumbledupon it
    😉 I will come back yet again since i have saved as a favorite it.
    Money and freedom is the best way to change, may you be
    rich and continue to guide other people. games ps4 185413490784 games ps4

  20. Hello! I just want to give you a huge thumbs up for the great information you’ve
    got right here on this post. I am returning to your site
    for more soon.

  21. Hello there! Quick question that’s totally
    off topic. Do you know how to make your site mobile friendly?
    My web site looks weird when browsing from my apple iphone.
    I’m trying to find a theme or plugin that might be
    able to correct this issue. If you have any suggestions, please share.

  22. I was recommended this website through my cousin. I
    am now not sure whether this post is written by means of
    him as no one else understand such exact
    about my difficulty. You are wonderful! Thanks!

  23. Greate post. Keep posting such kind of info on your page.

    Im really impressed by it.
    Hello there, You’ve done an incredible job. I will definitely digg it and individually recommend to my friends.
    I am confident they will be benefited from this site.

  24. Oh my goodness! Amazing article dude! Many thanks, However I am experiencing troubles with your RSS.
    I don’t know why I cannot subscribe to it. Is there anyone else getting identical RSS issues?
    Anybody who knows the answer will you kindly respond? Thanks!!

  25. That is very attention-grabbing, You’re an excessively skilled blogger.
    I have joined your feed and sit up for in search of extra of your excellent post.
    Also, I’ve shared your web site in my social networks

Leave a Reply

Your email address will not be published. Required fields are marked *

Theme developed by TouchSize - Premium WordPress Themes and Websites
Show Buttons
Share On Facebook
Share On Twitter
Share On Linkedin
Share On Pinterest
Share On Youtube
Hide Buttons