Our entreés (appetizers) are subject to change, We try to bring you real flavors of France. We bring farm to table ingredients often grown in our own garden or from our providers and local farmers.
Tuna Tartare LRDV Style, Mango-Cucumber-Tomato Salad
Date Wrapped in Bacon Stuffed with Blue Cheese, Goat Cheese Croustillant,
Baby Arugula Salad, Balsamic Vinegar
Pan Seared Foie Gras, Caramelized Apples, Red Wine Réduction (4-5 Oz.)
Traditional 7 Escargots, Parsley-Garlic Butter
Warm Lavender-Honey Brie –Mozzarella Cheese on Crouton, Baby Tomato Salad From The Garden, Balsamic Vinaigrette
Duck Confit Croustillant, Seasonal Sautéed Fruit, Mesclun Salad
Classic or Traditional French dishes made from scratch with fresh ingredients, such as the sauces, vinaigrette, fresh pasta, gratin, made by Chef Philippe. * Ingredients are subject to change
Braised Scallop, Shrimp, Monk Fish, Black Bass, Bronzino, Red Snapper, Striped Bass, Rouille,
Pan Seared Skate, Black Bass,
Red Snapper, Shrimp, Scallop, Bronzino, Monk Fish, Delicata Squash Ravioli, Picadillo Sauce
Braised Tarbais Bean With Sausage, Garlic Sausage, Duck Confit, Leg Of Lamb, Pork Belly
Grilled Hanger Steak -Duck Breast Duo,Freedom French Fries With
Truffle Essence, Marchand de Vin Sauce
Slow Roasted Rack Of Lamb-T Bone Duo, Papa Criolla Roasted in Foie Gras Fat, Café Sauce
Pan Seared Denver Leg Venison,
Duck Confit Ravioli, Gastric Sauce
Our Desserts are home made including Ice creams by chef Philippe and Chef Claudia
Caramelized Banana, Caramel, Chantilly, Vanilla Ice Cream *Fruit subject to change
3 Mini Desserts Assortment (for 2)
Chocolate Ganache, Crepe,
*Flourless Chocolate Ganache Cake,
* Requires 25 minutes
Abuela’s Tres Leches, Vanilla Ice Cream,
Chantilly, Caramel Sauce
We are a BYOB, so do not forget your wine, Our coffee is Nespresso
Regular, Decaffeinated, Herbal tea, regular black tea
Philippe participated in
the 5th Annual D'Artagnan Cassoulet War Event
for the first time
He won Best Cassoulet People's Choice.
We want to thank all of our customers whom joined us on this event, and to all of the people that voted for his cassoulet.
We also want to thank the D'Artagnan team that help us before and during the event, and Ariane Daguin, D'Artagnan CEO and founder for hosting such inspiring event.
Philippe spend more than 16 hours making the Cassoulet that he learned back in the day when he worked for Emile André at Chez André in Maplewood, NJ.
He used traditional and Sous Vide cooking methods.
Best quality D'Artagnan products, and most important ingredient for Philippe "Love"
This is the description of his Cassoulet
Le Rendez-Vous Bistro’s Cassoulet
Owner, Chef Philippe Lièvre
Cassoulet à la André
Braised Tarbais Bean, Sausage, Garlic Sausage, Leg of Lamb, Bacon, Duck Confit ,
Tomato Can, House Veal Stock, Carrot, Celery, Onion, Garlic.
Sous Vide Method use to cook:
Pork Belly Marinated in Harissa Spice,
Pork Tenderloin- Marinated in Lemon Thyme
French Bistro, owne and operate by French Chef Philippe Lievre, Established in 1997
RESERVATIONS BY PHONE ONLY
520 Boulevard, kenilworth, NJ 07033, US
Monday - Closed
Tuesday-Thursday: 5:30 pm - 9:00 pm
Friday- Saturday: 5:30 pm - 10:00 pm
Sunday: 5:00 pm - 8:00 pm
*Gift certificates avaliable at the restaurant or by phone.
With more than 25 years of experience cooking in the finest restaurants, 21 at Le Rendez-Vous Bistro our chef is excited to present his vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us. No wonder is known as the Best French Restaurant
Our restaurant is available for private events: weddings, business lunches, dinners, wine tastings, and more. We would love to discuss how to be a part of your next event.
We also offer gift certificates that can be purchase at the restaurant or by phone.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets and the best providers in the tri-state area and grow our own seasonal vegetables.
By Teresa Napolitano
Le Rendez-Vous continues to uphold Left Bank Cuisine in an unlikely Location
"Wine collectors come here. Where better than a French BYO to showcase your impressive and expensive wine collection?...
"Creativity on a Plate From Starters to Desserts"
By David Corcoran
"He needn't worry. From an opening amuse-bouche of caramelized Onion Focaccia through a sumptuous and satisfying dessert of apple crêpes.....
"Enjoy a classic taste of France"
By Teresa napolitano
" The Boulevard in Kenilworth is no Chaps-Élysées, so it must be the true love of a Jersey girl that keeps an amazing French chef in this tailgate-loving town.....
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