Located in a more residential part of Shanghai, Franck Bistrot is not just another French restaurant. Open only in the evening, it is a low-key and down-to-earth venue serving some of the finest dishes France has to offer. Expect no glitters or complicated molecular constructions, just outright comfort food at its very best.

Having lived all around the world, Chef Patron Franck Pécol chose Shanghai to open his bistro in 2007. Attracted by the charms of the former French Concession, he saw the need for an independent restaurant with outstanding food and which is not part of a hotel. Seven years and four venues later, Chef Patron Pécol has contributed more than his fair share to develop the Shanghai food scene. His latest venture, Farine, is a traditional French bakery annex espresso bar whose artisan bread is also served to guests in the restaurant.

The dining room of Franck Bistrot has a true Parisian feeling with small tables and a leather seating corner. The dark, wooden interior makes you want to settle down immediately and stands in great contrast to the hectic atmosphere of everyday Shanghai.

While it was Franck Pécol who set the tone, nowadays Executive Chef Yann Meinsel runs the kitchen. Together with his well-trained local staff, he prepares a daily menu that changes regularly based on the seasonal products at hand. Starters are generally meant to be shared and offer a wide variety of classics such as oysters, smoked salmon and escargots. The main courses go back to the heart of French kitchen with simple yet superb versions of the ham cocotte and beef tartare, two signature dishes on which Franck Bistrot has built its name. Similarly, desserts are equally unsophisticated yet very tasteful.

The wine list hosts no big chateaus or fancy names; instead the emphasis is put on organic wines from small producers across France with a distinct passion for their terroir. To this end, Pécol regularly goes on a field trip to be assured first-hand of the quality and to get to know the people behind the wine. Back in China he can count on the help of Restaurant Manager Simon Briens to take care of the stock and advise the guests. All these carefully selected bottles are stored in an impressive hand-built wine cave at the back of the restaurant.

Franck Bistrot is all about fine dining in an unpretentious setting. Simple but refined dishes to be enjoyed in good company. Bistro cuisine as it should be.

Written by Sebastiaan