Frogs, lamb, mushrooms and mirabelle plums at Le Bistrot du Sommelier

As we traipse into the end of summer, fall approaches. And winter is coming. For the menu at Le Bistrot du Sommelier that is.

Cosying up in the cast iron casserole with some salad are their meaty frog legs - sautéed with garlic, onions and parsley. These aren't seasonal. I remember seeing them all the time on the menu. They're pretty good.

Spring and by extension, summer, brings lambs to the slaughter. Here's their oven roasted Welsh lamb leg. Not so much fat, so not so much of the lamb-y flavours to savour as well. Still quite delicious with its jus and sweet root vegetables.

The summertime specials include sautéed wild girolle mushrooms. Or also commonly known in these parts as chanterelle. Meaty and mushroomy, these were priced dearly. But good they were.

Summer is also a chance for their mirabelle plum soufflé. This soufflé was nicely done. Light and airy they were with the hot cooked fruit settled at the bottom. The stuff that the ice cream was sitting on was pain perdu; tasted like some sort of dense bread pudding.