Bistro Franc — Restaurant in Liverpool

Well what can I say after venturing into what looked like a nice busy restaurant, I can honestly say I will never darken their door again. PUBIC HAIR IN MY SWEET TERRIBLE CUSTOMER SERVICE Everything seemed to be going well, sat down on a small table, not big enough to be honest but thought oh well, then I noticed that the pepper pot was caked in what looked like rust but realised it was dried gravy or similar. Ignore it, just dont use it, why spoil a hopefully nice meal.Took a while for our order to to be taken but once it was the hot food came pretty quick, a bit slow to get our coffees but an apology was given. Food was nice, tasty in fact and we where talking about going back until I tucked into my profiteroles and noticed a small light coloured hair sticking out of the fresh cream they had added to the bowl, picked it out with my knife to find it resembled a long pubic hair. I showed it to a member of staff and was promptly told it wasnt pubic and she would take it away and would I like another, I refused. I know the difference between head hair and pubic, but that's irrelevant. Hang on "NO APOLOGY" After a few minutes she came back, still no apology and said she would knock off the prices of our coffees, I informed her we did not come to get discount but to enjoy a nice meal and now it was spoilt. Again she said she would knock off the coffees and still no apology. We paid and got up and left and noticed the sour face she was pulling as we walked past her, no goodbyes and no apologies and not once did I raise my voice or belittle her in anyway and thats how she treated us. If you like pubes in your meal and crap customer service then I would say yes go to the...

Liverpool. Daughter ate here and suffered scombroid / histamine poisoning from the tuna steak. Thankfully she requested well cooked. This review is late as we have been waiting Liverpool council to get back to us. I rang bistro franc The day after poisoning As I was told to get a contact name the lady who I spoke to recited that we needed a stool sample etc. she was well aware of the protocol also stated that 4 tuna steaks were served that night we did pass this onto the council because if 4 were stored and cooked the same as my daughters then there will have been 4 people poisoned. Liverpool food standards and bistro franc failed!

Follow up from replying.

We do not believe you sold 4 tuna steaks and Liverpool council should have checked you sold 4 of the tuna steaks. We could not follow the procedure due to being a student in Liverpool and not being registered with a Gp. 💯 Scombroid food poisoning, also known as histamine fish poisoning, occurs when eating fish contaminated with high levels of histamine. It's a common type of food poisoning that resembles an allergic reaction. Symptoms can appear within minutes to hours of eating the fish and include: Rash Facial flushing Headache Diarrhea Sweating Burning mouth sensation Difficulty swallowing Heart palpitations Symptoms usually resolve within a few hours, Because of the tuna steak you stored you cooked and you served.

Denying what you served up is one thing but in house hopefully you have addressed who was at fault and taken the measures so it doesn’t happen again! The only reason we could not take this further was down to not being able to attend a&e or have an out of...

Fantastic food and staff!! In a nutshell - perfect texture and temperature of food with beautiful balance of flavours, further accompanied by a fantastic team!

Entrée - BOULETTES DE POULET Chicken meatballs were cooked with a subtle herbal aroma, served with a tomato compote topped salad and of course, slices of baguette. The compote was spot on with its slight spiciness that works well with the creamy chicken.

Plat - FILET DE MERLU POÊLÉ Hake was fried to perfect texture and the scallops were just the best I’ve ever had! Imagine running the knife with minimal resistance when cutting it. Cauliflower purée was airy and creamy and topped with chorizo crumbs enriching the flavours.

Legume - RATATOUILLE I couldn’t help but to endeavour an extra course following the brilliant compote. Modest plating served with cous cous (I’ve cutoff some cous cous as the main was very filling) may make one underestimate this classic dish, however a burst of richness and freshness will prove the otherwise. They did it right!!

Dessert - CRÈME BRÛLÉE Beautifully caramelised malt sugar brought richness in flavour for this classic. Best texture I’ve ever had in the Northwest - slightly runny and crisp. This variation features a kick of citrus that balances the sweetness. Cointreau added combined the flavours together in an impeccable harmony.

Staff Shout out spéciale to Javier, who was so friendly, knowledgeable and has given me great recommendations - wine pairing was spot on! The whole experience was further elevated with my pleasure meeting the head chef! All the staff I’ve meet was exceptionally helpful and kind. I’m very grateful to...