Accolades

  • Top 10 New Restaurants (Bibou)
    GQ Magazine
  • Nominee for Best Chef: Mid-Atlantic
    James Beard Foundation
  • Nominee for Best New Restaurant (Bibou)
    James Beard Foundation
  • Best of Philly: Bibou
    Philadelphia magazine
  • "The best French bistro in the entire country" (Bibou)
    Wine critic Robert Parker
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

My Restaurants

  • Bibou
    1009 S 8th St
    Philadelphia, PA

Where I Eat

Behind the Scenes

Italian hoagie
"Lorenzo's is the Bibou staff's (almost) daily lunch. We sometimes get variations (roast beef, cheesesteak, etc.), but the classic Italian hoagie, consistently made with fresh products, is our favorite."
Veal sausage & brie pizza
"Palma's is our lazy, no-one-wants-to-cook Tuesday night family spot. It's very Italian and the pizzas are all great, but the veal and brie is our favorite. Tip: It's BYOB but they do serve beer."
Chef Pierre Calmels reviews  at post.venue.name
Arista sandwich
"Paesano's is right down the street from Bibou, making it another lunch favorite for my staff and me. The best sandwich there is the Arista, loaded with suckling pig, long hots, broccoli rabe, and sharp Provolone."
Chef Pierre Calmels reviews  at post.venue.name
Croissant
"We love Belle Cakery for their croissants. They've got the best in town, and we always pick up a few for Sunday brunch at home. My favorite is the plain, or as I call it, "le normal." They're only available on Sundays, so make sure to get them then."
Chef Pierre Calmels reviews  at post.venue.name
Sunday brunch
"This is a longtime, New Year's Day tradition for our family. Chef Jon and his staff are always offering a unique experience during brunch. The menu changes often, but the selection of cold salads, raw bar, hot stations in the kitchen, and chocolate fountain offerings are just perfect. Champagne is required!"
Foie gras soup
"Made from the scraps of Fond's seared foie gras appetizer puréed with brandy and cream, this soup is just amazing. The flavor and texture are so superb I could eat it for breakfast, lunch and dinner."

From My Menu

Chef Jeff Michaud reviews Escargots at Bibou
$$$ | French/Belgian
Bella Vista
2 Reviews
"Pierre and Charlotte Calmels know French food! The snails are cooked with fava beans, trumpet mushrooms, and finished with tarragon. It's a nice twist from the classic parsley-and-garlic combination."
Chef Georges Perrier reviews Foie gras ravioli at Bibou
$$$ | French/Belgian
Bella Vista
1 Review
"I love foie gras, and in this dish Pierre Calmels cooks the liver just right to keep the foie gras succulent. Classic sauce Perigourdine, made with Madeira and truffles, is a wonderful touch."
Chef Ian Moroney reviews Pied de porc at Bibou
$$$ | French/Belgian
Bella Vista
6 Reviews
"Foie gras is one of my favorite things to eat, so stuffing it inside a pig's foot elevates it to something even better than I could have imagined!"
Chef Bryan Sikora reviews Bone marrow at Bibou
$$$ | French/Belgian
Bella Vista
2 Reviews
"Besides the fact that it's really simple yet luxurious and rich in texture, I love that there's something primal about it. The presentation of the femur bone split in half is pretty cool, too."
Chef Stephanie Reitano reviews Duck confit at Bibou
$$$ | French/Belgian
Bella Vista
1 Review
"The duck confit at Bibou is luscious perfection. Chef Pierre Calmels serves it over a beautiful white bean cassoulet. Simple and magnificent!"