01 / ABOUT THE PLACE
About this place
For a soup to start, the soupe de poisson is an intriguing choice, made with several kinds of fish. The menu describes its mellow depth as evocative of Provence. You could begin with this fish-based soup before moving on to a starter or main course. The selection of starters includes a platter of pâté, rillettes and quiche, as well as pork rillettes served with baguette and quiche Lorraine with bacon and cheese—plenty of options if you would rather sample a little of several things.
The main courses range from duck confit from Challans and roasted magret duck to beef cheeks braised in red wine, each offering a different take on meat. Cassoulet, a stew of white beans and meat, is described on the menu as a generous dish and could suit an especially hungry evening. Fish options include seasonal fish braised in its own juices, acqua pazza and fish steamed with white wine. There is a choice of directions for the meal, whether you and your companions are in the mood for meat or fish.
There is also a choice of flavours for anyone finishing the meal with pasta. One diner who ordered creamy crab-miso pasta alongside steak praised its seasoning and said they wanted to return. For seafood pasta, the pescatore can be made with cream, oil or tomato sauce; carbonara is available with either whole egg or cream. Choosing how a dish is prepared is part of the appeal of the pasta menu.
The wine list includes daily-changing glasses of red, white, sparkling, orange and rosé wines, as well as sherry, and the restaurant invites diners to ask for pairing suggestions. Another diner notes that the owner, a sommelier, selects wines to suit individual preferences. The menu also suggests pairing rosé with fish, so you can choose your meal with a drink in mind. There are non-alcoholic options, too; one diner particularly enjoyed a non-alcoholic wine made from grapes.
One family visiting with a child who has allergies contacted the restaurant in advance and ordered a special course. The family reported sharing dishes made without fish or dairy products, using shellfish stock instead, and said the beef stew was especially memorable. This is one example of an individual request being accommodated; if you have a particular need, it may be worth checking with the restaurant when you book.
Bistro Marcel is in Showacho and is open Tuesday to Sunday from 18 until 3 the following morning. Lunch is also offered, while dinner continues late and can be booked in advance.
