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My boyfriend took me to this little gem for my birthday. I love French cuisine, and was completely blown away by the food at Bibou: homey, yet sofisticated; subtle, yet extraordinary - we ended up licking our plates :-) Everything from sweetbreads, foie gras and chanterelle mushrooms to seared tuna, lamb sirloin and goat cheese dessert was delicious! The owners Pierre and Charlotte were very friendly and made us feel at home. This will definitely become our favourite French bistro.

The Smiths went back to Bibou on Sunday to try the tasting menu. It consisted of: - Chilled summer squash consomme, duck tenderloin brunoise - Braised oxtail terrine, organic red beet salad - Seared scallop, saffron cauliflower puree and florets, rhubarb lemon vinaigrette - Roasted bone marrow - Seared foie gras, griotte cherries and posched pears - Hanger steak, sauce au poivre, sauteed potatoes and green asparagus - Cheese plate: Valencay, Edel de Cleron, Roquefort, served with tomatillo jam and poached pears - Blueberry pie All was very good, well prepared and highly enjoyed. The scallop, bone marrow, foie gras and the cheese plate particulary stood out. This was the best bone marrow I have ever enjoyed! I would like to clear up what may be a misperception by some readers. I have favorably compared the preparation, inventiveness of the chef, quality of ingredients, etc (ie., what you eat) to what has been served to me in certain world class restaurants such as Per Se. I never meant to say that the overall experience is the same as in these vaunted restaurants. How can a tiny bistro in south philly compare with the pomp and circumstance of a Per Se or Inn at Little Washington? However, while atmosphere and fawning service means something in the end, it is meaningless unless the food is world class and that is the class of the food at Bibou which, by the way, is served in a friendly and efficient manner in a small but pleasant room at a fraction of the price. One of the things that bores me quickly with a restaurant is when the menu does not change. While a number of the core items such as scallops and hanger steak may be always on the menu at Bibou, the prep changes constantly and this is where Pierre shines as small changes completely change the nature of the dish to keep you interested. This week is Birchrunville Cafe and The Whip Tavern, then back to Bibou next week. ENJOY!!

The Smiths were at Bibou last night and it definitely gets a vote from both of us. Starting with the fresh bread made daily in-house, moving on the the best foie gras (uniquely enhanced by fresh mango and pumpkin toast) that we have ever had, continuing with a deliciously tender and flavorful hanger steak and ending with both a very french and tasty cheese plate and dessert sampler, this is one very nice restaurant in the style of a french bistro BYBO. Charlotte and Pierre are gracious hosts and have attractively restyled the restaurant. Although they have only been open for a week, the staff was flawless in an easygoing and friendly manner. Highly recommended!