Bistro Vendome Offers Vegetarian Tasting Menu

Becoming a vegetarian has never crossed my mind. That is until trying the vegetarian tasting menu at Bistro Vendome. The concept, orchestrated by chef de cuisine, Adam Branz, features five courses with a menu that rotates monthly.

The question at hand: Can you feel satisfied after a vegetarian meal? Tough question, especially for those of us who usually add protein into the mix. But with the culinary techniques mastered by Adam Branz, my answer came back with a heck yes. As Branz predicted and I agreed, you even feel a wellness of sorts after.

Branz breaks bounds with a non-traditional cooking style. Instead of roasting, steaming or boiling beets, he places them in an organic soil for four hours, which brings out carbonation and different kind of texture before cooking them up. And to give carrots an elevated flavor, he places them in maple wood chips (bought in Centennial, CO) before slow cooking them. Both are featured in the 1^st course, which is a mix of beets, carrots, goat cheese, caraway, sorrel and dill. My favorite course though, was the 3^rd, which featured a mix of truffles, finely chopped apple, celery and thyme. The celery, caramelized and salt roasted, was the kind of delicious that equates to not wanting to take the last bite. Another notable course was the second, especially with tempura battered almonds on the side of cauliflower, couscous and raisins.  Hey, it may not have been the healthiest way to enjoy this nut, but sure was the most delicious. The fried element shows off the St. Louis roots that run deep in Branz.

And how could you skimp on the veggies when it comes to dessert? Branz partnered up with Eric Dale with a deal that goes like this. Branz gives Dale a vegetable to work into the sweetest course, and in this case it was celery. The result? Decadence. Yes, celery can be decadent it just needs to have a confit of sorts and mixed with white chocolate sponge cake and peanut brittle. In many ways it is reminiscent of the child hood snack- ants on a log.

The cost is $40 per person or $65 with wine pairings. I say splurge the extra 15 bucks for wines that feature an intense mineral taste like the Sancerre, which is perfect when you are focusing a meal on earthy veggies. Our server was so incredibly knowledgeable about the wine and pairings which made it an educational adventure on it’s own.

Bistro Vendome 

1420 Larimer Street
Denver, Colorado 80202
phone: 303-825-3232