Husband-and-wife culinary team Scott and Sandy Ards created their restaurant Bistro Saisons out of love – for cooking, French cuisine and each other. The duo travelled to Paris for two weeks for their honeymoon to learn more about French cuisine, eventually resulting in the realization of their dream: Their very own French bistro.
Now, the Ards bring their passion for Canadian-inspired, modern French cuisine into the kitchen, where they whip up dishes made with locally sourced ingredients. The menu is heavy on the red meat; the only non-pork, lamb or beef entrees are the pan-roasted walleye (a white fish) and poulet basquaise, a free-range chicken served with gnocchi.
If you’re a fan of red meat, you won’t be disappointed. The bistro burger is not your typical Big Mac. Made from ground Spring Creek Ranch sirloin, the lean meat comes on a whole wheat bun. The burger is topped with boar bacon and locally made Sylvan Star gruyere cheese and accompanied by pecorino frites and a slightly sweet house-made smoked tomato ketchup.
A French classic, the steak frites, is an eight-ounce flat iron steak from Spring Creek Ranch. The juicy meat is studded with a subtle amount of salt and black pepper along with wild mushroom and goat-cheese butter. Order it medium rare, just like the chef recommends – every perfectly cooked morsel melts in your mouth.
Even if your stomach is about to burst at this point, you need to find room for dessert. The lemon tart’s sour zing mixes well with sweet Saskatoon berries and whipped cream. The crust is dense and not overly thick. But the standout dessert is the Earl Grey creme brulee. A petite pot holds a luscious, creamy custard infused with refreshing Earl Grey and topped with a thin, caramelized crust. (11358 104 Ave., 780-497-7858, bistrosaisons.ca)
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