Our Nottingham bistrot was the first to open its doors in 1994 and is located on Milton Street, right in the heart of the city centre.
Our ‘raison d’être’ is great value French cooking and seasonal menus. We like to combine French bistrot classics such as steak-frites, boeuf bourguignon and tarte au citron with our own take on regional favourites like tarte flambée, Bouillabaisse and paté de campagne. Our relaxed and friendly bistrots are the place to go for any occasion.
Housed in a former bank, the building was built at the turn of the century and today we use the old bank's vaults as a dry store. They're certainly an unusual kitchen addition, but they make a great walk in pantry!
13-17 Milton Street
0115 941 2850View on google maps
Monday - Friday, 11.30am to 3pm
Saturday & Sunday 11.30am to 3.30pm
Sunday - Thursday 5.30pm to 10pm
Friday & Saturday 5.30pm to 11pm
At lunchtimes we only take bookings for eight or more people. However, we do accept bookings for smaller parties on special occasions such as Mothering Sunday and Father’s Day.
Bank Holiday Monday opening hours are the same as Sunday opening hours.
General Manager - Salvatore
Salvatore joined our bistrot family in 1996, where he worked as a part-time waiter in Derby. Within a few years he progressed to Assistant Manager. In 2004, he was promoted to General Manager of our Nottingham bistrot. Salvatore then left the company to support his Father’s business in 2005. He also went onto work for some well-known chains - such as Pizza Express and Café Rouge. In 2015, Salvatore returned to our Nottingham bistrot as a General Manager.
Head Chef - Bikash
Bikash was born in the Himalayan region of Nepal. His love of cooking began when he went to the city, Kathmandu looking for a career. He started as a Assistant Chef and very quickly progressed to become a Chef. After this experience, he went to China, India, Qatar and Dubai where he was fascinated to learn new skills and cooking international fine cuisine. After 15 years of traveling and cooking, he came to England during 2016 and started working as a Senior Sous Chef at Bristrot Pierre. He was soon promoted to Head Chef where I will continue to improve and share my knowledge and experience.
Today we had the beef braise as our main course and it was sublime the meat just melted in the mouth, compliments to the chefRoslind Evans