The menu is a treasure trove of French classics and New American; hearty comfort food like your mother and grandmother made, giving one a sense of “home sweet home” or a “home away from home.” It’s also one of the few places in New York that serves breakfast, lunch, and dinner.
The place is owned by highly acclaimed Chef Claude Godard, a third-generation Michelin-star-rated chef. Born and raised in Burgundy, France, and decorated with honors, Chef Claude Godard prides himself on serving exquisite, yet simple cuisine.
Chef Claude has been passionate about food and the art of cooking his entire life. Godard was born into a family of prominent chefs, which include his grandfather Gaston and his father Jean-Claude. Godard said he received his formal training at the School of Culinary Arts in Paris, worked with mostly renowned chefs such as Alain Dutournier and Jean-Pierre Vigato, and worked at Lasserre, one of Paris’ most renowned restaurants.
In 1989, Chef Claude ventured to Johannesburg, South Africa, to work in Ile de France and La Bastille. A few years later he returned to Burgundy to work alongside his father in their Michelin-star-rated family restaurant, Restaurant Godard. While in Burgundy, he also worked alongside the distinguished Anne Willan at La Varenne Cooking School.
A great starter is the refreshing and zesty Crab and Avocado Napoleon with lemon grass and cilantro, served between thin, crispy layers of “brick” sheets. Another is the very creative Duck Fois Gras and Mango Terrine that is more complicated to prepare than one would guess. The fois gras must be cooked at the right temperature and for the right amount of time to obtain the perfect texture and light pink color. It is delicate and grand.
Chef Claude’s skill for balancing flavors is further evident with the dishes served. The Halibut Pillow, influenced by his trip to India, is a smart, exotic blend of flavors—an apple and red pepper chutney scented with curry. The heat from the curry shows up toward the end, like a breeze caressing your palate.
One of my favorites was the glorious homemade gnocchi in light tomato sauce. In preparation, gnocchi needs great care and patience. They may turn out tough if not done properly.
The culinary world would be a sad place without Braised Short Ribs Bourguignon. Slow-braised in pinot noir and vegetable sauce, this dish looks simple but is difficult to make. There is nothing else to distract you—just the meat and the sauce—but it must be savored like a love song, with an incurable indulgence.
We will definitely go back for more.
Madison Bistro is a multilevel space; the bar is by the entrance and the dining room is a few steps down. The interior’s style is casual French bistro, with banquets and small tables and the walls carry artwork by Chef Godard’s wife, Véronique Coutant-Godard. There is also a room for private parties. It is always busy, and reservations are recommended.
They serve breakfast, lunch, and dinner, Monday through Friday. Saturday and Sunday, dinner only. Half-price cocktails can be enjoyed at the bar, Monday through Friday from 5 p.m. to 7 p.m. The eatery is also available for private parties.
Madison Bistro
238 Madison Avenue
New York, New York, 10016,
212.447.1919
madisonbistro.com
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