The Bijou in Old Sarasota: A Culinary Gem

Nestled on a quiet corner at Pineapple and First, The Bijou is one of Sarasota's prettiest restaurants, with a small beautifully landscaped courtyard in the front that beckons with twinkle lights in the evening and outdoor patio tables by day. Lovely inside and out, The Bijou has set the standard for fine dining in the heart of the Sarasota's Theatre and Arts District since 1986. With an emphasis on fresh local produce and sustainable seafood, the restaurant's seasonally changing menu reflects chef Jean-Pierre Knagg's South African and French heritage, growing up with the culinary influences of a French mother and South African father. Both home cooks, his parents prepared “simple but great food,” which led to his early interest in cuisine. Zagat has continually named The Bijou Café as one of the top restaurants in America, but it's also a lovely spot to enjoy a relaxing lunch in the cozy outdoor courtyard or one of the restaurants elegant dining rooms. Popular favourites on the menu include their signature Bijou Burger, a blend of ground brisket and chuck, chargrilled and topped with a choice of cheese, served with Caesar salad or pommes frites, Wild Mushroom & Gruyère Grilled Cheese or their famous Crab Cakes, pan-fried and served with a Creole remoulade. One of my absolute favourites is their exquisite Shrimp & Crab Bisque with cognac, sherry, baby shrimp, blue crab and cream. Exquisitely rich, thick and velvety with a hint of cayenne — it's pure heaven.

The formal interior of the Bijou

Bijou menu

Warm fresh baked bread

Whipped butter 

Iced Tea

Merlot from Milbrandt Vineyards from Columbia Valley, Washington

Crab & Avocado Salad

Shrimp & Crab Bisque

Soup a L'Oignon

Moules Mariniere

Bijou Trio of Soups: Chilled Strawberry, Creamed Truffle Cauliflower, Crab & Lobster Bisque

Tandoori Lamb Loin Chops with Naan Bread and Raita

Bijou Chargrilled Prime Steak Burger with Swiss Cheese and Caesar salad

Mushroom Grilled Cheese Sandwich with Smoked Tomato Shooter

www.bijoucafe.net

Roasted Butternut Squash Soup

Serves 6

Recipe courtesy of The Bijou Café, Sarasota

2 large butternut squashes, about 2 lb each

6 tbsp unsalted butter

2 yellow onions, chopped

8 fresh sage leaves, shredded

6 cups chicken or vegetable stock

1/2 cup crème fraiche or sour cream

Salt and freshly ground pepper, to taste

Ground nutmeg, to taste 

Pinch of sugar, if needed

Preheat the oven to 400°F, and prick each squash with the tip of a knife. Place the whole squash on a baking sheet and roast until a knife penetrates the skin easily, about an hour. Remove the squash from the oven and, when they are cool enough to handle, cut them in half lengthwise and discard the seeds and fibers. Scoop the pulp into a bowl and set aside.

In a saucepan over low heat, melt the butter. Add the onions and half of the sage. Cook while stirring occasionally, until the onions are tender and translucent, about 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavours, then remove from the heat.

Working in batches, purée the soup in a blender or food processor, and return it to a clean saucepan. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat, and season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavour balance, add a pinch of sugar. Ladle into warm bowls and garnish with whipped crème fraiche and the remaining sage.