Bistro French recipes are made special by the quality of the ingredients. The whole philosophy behind this style of cuisine is to stay true to French culinary heritage and use only the freshest ingredients.
Chefs in the US add their own spin on this philosophy by tweaking it to reflect the local produce of their regions as well. This is the case with Bistro Bordeaux in Evanston, Illinois. They are taking the classic French open-air dining concept to a new level with farm-to-table dishes that require a daily trip to the market for best and freshest produce. They select locally grown ingredients for their dishes, so that only produce picked at its ripest makes in into their menu selection. According to executive chef Christopher Walker, that makes a huge difference in terms of taste.