Coq Au Vin

Coq Au Vin – it’s origins combine old world and new.

At Bistro Cassis, our coq au vin is a fan favorite and we’ve made it a nightly special for quite some time. It’s origins root back deep into ancient times, where chicken was braised with wine as a cheap and effective way to flavor meat. A cookbook from 1964 details a dish involving braising chicken in white wine. This may be the oldest written recipe and the precursor to the French classic. It’s important to note, however, that traditional coq au vin calls for the chicken to be simmered in red wine.

It’s not until the 1960s that coq au vin enters the American mainstream. Julia Child, who popularized French cooking as a whole in America, can be credited for introducing the dish to Americans via her popular television shows.

Making Coq Au Vin

So how can you make coq au vin at home?

2 tablespoons olive oil
4 ounces diced pancetta
1 (3  or 4 lb) chicken, cut into 1/8ths
1/2 pound carrots
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 1/2 tablespoons flour
1 cup good chicken stock, preferably homemade
10 fresh thyme
2 tablespoons unsalted butter
1/2 pound whole onions
1/2 pound cremini mushrooms

Heat olive oil in a Dutch oven and cook the bacon over medium heat until brown. Remove the bacon and brown all of the chicken on both sides then set aside. Add carrots and onions to the Dutch oven and cook. Add the garlic and the cognac and continue cooking for another minute. Add the chicken, bacon,stock and red wine back to the oven and simmer with the thyme. Cover the pot with a lid and place in oven for 30 to 40 minutes until just not pink anymore. Remove from oven and place back on stovetop where you will mash in butter, flour and frozen onions. Add browned mushrooms and then simmer the stew for another 5 to 10 minutes. Season to taste.


And to try our authentic recipe, make your reservation online.



Long Island Restaurant Week

[heading size=”medium” align=”left” is_section=”true”]Extended Long Island Restaurant Week[/heading][layout][full_width]Reststar hospitality is extending restaurant week to include 2 full weeks starting on 4/20/14 and running all the way to 5/4/14! Click the button below to see the full menu.[/full_width][button link=”” color=”green” size=”small” open_new_window=”false”]Menu[/button][/layout]

Duck `a l’orange, the iconic French dish

In a season of celebration and holiday meals, I especially enjoy the Bistro Cassis‘ version of the iconic French dish, Canard `a l’ orange, because even the ambitious home cook will seldom attempt the daunting task of making a whole duck in the style of classic French cooking.  I tried it once when I was a young, inexperienced cook and the fire alarms went off from all the smoke that comes from that luscious fat under the duck skin that slowly melts into the meat as it roasts.

Fast-forward to now— I just indulge in the crispy- skinned duck `a l`orange at Bistro Cassis. It is a plat du jour, or special dish of the day– every Tuesday–served with wild rice, lovely haricot vert and orange segments that highlight the fragment sauce. To me this is the ultimate restaurant meal, a delicious experience of lacquered skin atop rich duck meat, sweetened so subtlety by the refreshingly fragrant citrus sauce.  Bon Appetit magazine featured this magnificent French creation in their October 2012 issue, called “Lucky Duck”.   Read the article and you will surely appreciate the effort it takes to create this sumptuous meal.  In the meantime, consider yourself a “lucky duck” and enjoy a taste of old world French cuisine right here in your neighborhood—at our own Bistro Cassis.  Bon Appetit!




Reststar Hospitality Group Honored as Restaurateur of the Year by Family Service League

Reststar Hospitality Group is honored to have received the Restaurateur of the Year Award at this years’ Great Chefs of Long Island fundraiser, which supports the amazing work of the Family Service League.  FSL helps individuals, children and families to improve the quality of their lives at home, in the workplace and in the community.

 Reststar was saluted for their contribution to new culinary cuisine on Long Island and in New York City.  Praised for the warm ambience of the restaurants’ European inspired decors and for the authentic menus that provide an innovative dining experience, Reststar Hospitality Group continues to provide customers with premier service and food quality.

This was the 20th Anniversary of Great Chefs of Long Island and more than forty of Long Island’s best restaurants participated in the annual event, offering delicious bites of their signature cuisines. Samples spirits and wines from around the world, with premier vintages from own East End were also shared and enjoyed. Bistro Cassis in Huntington, Bistro Citron in Roslyn and Café Buenos Aires of Huntington Village represented the food offerings from Reststar Group. hhp://

 Reststar Hospitality Group congratulates fellow honorees Michael J. Dowling, President and Chief Executive Officer of the North Shore-LIJ Health System for receiving the Fay J. Lindner Humanitarian Award and Phillip R. Ramos, New York State Assemblyman, for the 2012 Government Leadership Award, also presented by Family Service League at the Great Chefs of Long Island fundraiser.



Apple Pie or Tarte Tatin? Dessert is Comfort Food

Couldn’t we all use a little comfort food right about now?  The markets are stocked with colorful orange squashes, deep green leafy vegetables and a myriad of apple varieties, many local, which made me think of the comforting aroma of an apple pie….. that famous American dessert that will certainly be on my Thanksgiving table.  But in the meantime…

I thought about the apple dessert, Tarte Tatin at Bistro Cassis, to satisfy my craving for all things fruity, sticky, warm and sweet!  Had to have it (but I did share!). How did the French come up with this deliciously decadent, yet homespun treat?  There is a story that Tarte Tatin, the French name for this famous apple tart, was invented many years ago by mistake when a hotel cook left the apples for pie cooking in butter and sugar too long.  To save herself, she quickly put the pastry base on top of the pan and put the whole thing in the oven.  Her upside down tart was a surprise to the guests and it became the wonderfully brown, butter-glazed caramel apple tart dessert that we at Bistro Cassis make fresh in our kitchens every day.

The famous French chef, Julia Child, in her book, The Way to Cook (1994) shows us the technique for the perfect Tarte Tatin ( Child’s Tarte Tatin.htm)   Back in the day, Tarte Tatin was made with two regional French apple varieties, but today at Bistro Cassis we use Golden Delicious, Granny Smith or Gala apples, as each will hold their shape while cooking and not melt into applesauce.  Try this recipe to channel Julia Child like Meryl Streep did in the movie, Julia and Julie.   If you don’t have the time or patience to bake an authentic apple pastry, come and enjoy our Tarte Tatin at Bistro Cassis.  

Long Island Restaurant Week!

We all enjoy dining at Bistro Cassis and meeting up with friends to share our favorite French bistro dishes. The fall season brings new menus and the tasting of seasonal favorites. Perfect timing for Long Island Restaurant Week!

This event returns from Sunday to Sunday November 4-11, 2012.  Enjoy a three-course prix fixe dinner for $24.95 per person all night (except Saturday when it will only be offered until 7PM).

Get together with friends at Bistro Cassis during Long Island Restaurant Week for a taste of the season with a French accent!

Adventures in Cassis

Friends of Bistro Cassis navigated from Aix in Provence, driving 35 minutes south to the picturesque village of Cassis.  The sight of fishing boats and luxury yachts lined the inlet as they walked along the neat streets filled with shops, galleries and cafes.  Their meal of choice in mid-afternoon was a fish soup (bouillabaisse, of course!) and memorable it was at Café Gilbert, a small bistro overlooking the cove. The seafood soup was the perfect comfort food for that rainy day, delivered to the table in a big pot and ladled into steaming bowls.  This complex fish soup is made with the essential racasse, a bony red fish authentic to the region.  Our friends observed the locals crumbling crusted bread into the aromatic soup, topping the broth with a spicy grated cheese and a dip of rouille, a zesty garlic paste.  Eating bouillabaisse while watching the fisherman fillet their fresh catch outside the large French doors of the café was the perfect dining experience in Cassis.

After their meal, the group took their wine glass to the town square where the townspeople and tourists alike were sampling wines of the region and toasting to each other!

Sounds like a perfect afternoon in the south of France or anywhere!

Page 1 of 212