MCFUSA Archives - Page 2 of 2 - Madison Bistro
The perfect drink pairing for the Super Bowl is your favorite beer or cocktail. At Madison bistro on Madison and 37th Street, you’ll be able to get Happy Hour all night long for just $7. while watching the game. There will also be plenty of good dishes to keep you fueled, like beef short rib and Roasted chicken by half and Appetizers make you enjoy the game.
Valentine’s weekend at Madison Bistro on February 13th and 14th, 2016.
All Valentine deserves the best.
Master Chef Claude Godard will prepare a 4 courses Prix fixe Menu at $59. pers person.
Some of your favorite dishes will be on the selection.
When love is not madness, it is not love. join us to enjoy for more than just a date…
Call us at 212-447-1919 to make a reservation because seats a limited.
“Love is a canvas furnished by Nature and embroidered by imagination.” — Voltaire
Happy New Year 2016.
Master Chef Claude Godard and the entire team from Madison Bistro would like to thanks all customers for their support and business. Thank you, Thank you, Thank you and Happy New Year 2016.
Before the calendar turns a new leaf over, before the social networking sites get flooded with messages, before the mobile networks get congested, let me take a quiet moment out to wish you a wonderful, happy, healthy and prosperous New Year.
Chef Proprietor of Madison Bistro NYC.
There can be a lot of pressure and stress around what to do on New Year’s Eve.
Everyone wants to have a memorable night.
Madison bistro will offer a four-course prix fixe menu for a budget friendly $59 per head. This will include choice of Appetizers and Entrees. Classic French dishes with beautiful twists. You will be able to enjoy “A La Carte” also.
Master Chef of France Claude Godard will prepare for you what you would eat if you where in Paris. Foie-Gras, Oysters, Venison, Lobster and many more.
A great selection of wines by glass or by bottles is available at Madison bistro. Chef Godard wants is restaurant to be affordable for all because he believes that everyone can have good time. Bubbles will be served for those who decide to watch the fowling ball and pass from 2015 to 2016 with us.
Chef Claude Godard has decided to prepare a “Special Menu” for this “Special Occasion”.
He will cook for you with all the flavors you are remembering from your childhood dishes like:
-Stuffed Free Range Turkey, -Roasted old roots Soup, -Pate or -Glazed Ham and many more.
Join us all day on Thanksgiving day at Madison Bistro.
3 Courses Prix Fixe Menu $49.
Today Master-Chef Claude Godard and his team added about 15 new dishes on its Menu. Calamari, Endive Salad, Salmon Tartare, Cassoulet and other Pear Croustade will implement the existing delicious menu at Madison Bistro.
It is time to enjoy the season and look at serious stuffs. Don’t be afraid your favorite dishes are still here, delicious Roasted Free Range Chicken, Dover sole or Tarte Flambee will stay attached to the Classic of the Bistro…
Madison bistro will introduce two new menus for the Restaurant Week. Chef Claude Godard Maitre Cuisinier de France wants you to have more opportunities to enjoy coming to Madison bistro.
With a 3 courses Lunch and Dinner menu at respectively $25 and $38, is no more reasons to stay home by yourself in front of the TV.
Check our menu by clicking on the image.
Make your reservation on our website our by calling 212-447-1919.
Chef Claude Godard (Maître Cuisinier de France) with
Houses of Champagne Jacquart and M. Chapoutier are inviting you to a Wine Pairing Dinner at Madison Bistro(238 Madison Ave, New York, NY 10016)
Tuesday 28th of April 2015
4 courses at $68 (all taxes and tips included)
Please RSVP before the 24th of April to Arthur POISSON at firstname.lastname@example.org / 917-831-2011 or
Timothée CHAVANES email@example.com / 646-630-4540
Salmon Tartar with Oysters and Cucumber
Préparation : 15 min
Cuisson : 0 min
Ingrédients pour 4 personnes
350 gr Fillet of salmon
6 unit Oysters
10 cl Heavy cream
1 bunch Chive
1 Sprig Dill
The fish and the oysters need to be extremely fresh because they will be eaten raw.
Preparing the ingredients
Place the oysters in a dish towel in your hand. Open the oysters with an oyster knife.
Empty the water in the shells into a bowl and remove the oyster from its shell into the oyster water. Scrape the meat in the top half of the oyster and Place the oysters on a cutting board and chop with a chef’s knife.
Set aside in a bowl and refrigerate.
Make an incision near the tail of the salmon and run Read more »