Even the statue of Stanislas knows this place to eat well and simply live well. She seems to point her finger at the direction. Rue Héré, a legendary passage between Place de la Carrière and Place Stanislas, is a very popular place. This pedestrian area is dotted with terraces set on light slabs, in the same tones as the magnificent facades of historic houses. The “Bistro Héré” is located on the right when looking at the triumphal arch, also called “Porte Héré”, named after the famous architect. The tables are crowded because of the view, but above all for the quality of the meals. Another atmosphere, under protective trees, welcomes you on the other side of the building, facing the no less famous Pépinière. But whatever the prospect, cooking ensures success.
Good, simple and efficient
There is no particular style, the only line that guides “BH” is that of flavors and customer satisfaction. “We are quite generalists”, confides Alex Malossi who has been associated with Christophe Montferrant at the head of the establishment for two years. “We want it to be good, simple, efficient, and for everyone to be able to find something they like. »This is why on the menu there are pastas, burgers, salads, fish, meats, beautiful sweet proposals, and irresistible aperitif plates! A menu, however, far from being plethora, with well-chosen dishes, totally homemade with fresh products. The pleasure is at the rendezvous.
As many Nancy residents as tourists
Former submariner, Alex Malossi was for 17 years manager of the Pinocchio, a famous bar in Place Saint-Epvre, another famous place in Nancy. He leads a young and efficient team with rigor and relaxation. “The atmosphere is rather family. The team was practically completely renewed when we took over the business. Right away, it worked out well. We have modified the menu, kept a few bestsellers with some personal touches. The clientele is made up of both Nancy residents and tourists. Each customer judges us, he must be satisfied as best as possible, because he does us the honor of coming. The quality of the products, the attention to detail and the seasonings contribute to this satisfaction.
Explosions of flavors
At Bistro Héré, a burger takes on the Périgord accent with its slice of pan-fried foie gras and its onion confit with port. The marinated wild shrimps are served with a citrus vinaigrette with “ras el hanout”. All’amatriciana penne pasta is enhanced with smoked bacon and a creamy gorgonzola sauce. The chicken tagine with olives and candied lemon bursts with flavors that invite you to travel. As for the beef tartare with a knife, its whiskey-flavored calypso sauce gives it the ideal pep. “It comes with straw potatoes just placed on it,” says Alex Malossi. “It’s a very, very fine grated potato that we spend 30 seconds in the deep fryer. This brings a nice crunch. “
Original recipes
Faced with a very wide catering offer, “BH” wants to stand out. This is what he does again with his fish and chips breaded with panko, Japanese breadcrumbs, or with his surprising cubic-shaped rum baba accompanied by a mango and ginger whipped cream. “The cubic baba is reminiscent of the cobblestones of Place Stanislas! We have our original recipes which show that it is homemade. Our Liège chocolate takes on texture with crushed Kit Kat, in the milk chocolate semi-cooked we put Schoko-Bons. It is a big job with all those details but that’s what makes the difference. “
On the Place Stanislas side or under the foliage of the Pépinière terrace, Bistro Héré seduces and delights.
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The Héré bistro, 24, rue Héré, 54000 Nancy. Phone 03.83.30.49.69
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