The Top French Restaurant in Grand Cayman

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Passenger Pick of the Month

The Bistro

The Bistro




The Bistro is one of the newer restaurants taking centre stage on the famous Seven Mile Beach.  Passenger Picks decided to catch up with Chef Sean Collins, primary chef and owner of this amazing restaurant, to find out what makes it a favourite of so many of our passengers.
PP:  Sean, Grand Cayman is known as the culinary capital of the Caribbean.  What was the inspiration behind The Bistro? 
SC:  We saw a space in the market for a restaurant that serviced 100% classic French cuisine and jumped on it.
PP:  It’s really seemed to work!  Why did you choose French cuisine?


 SC:  I have personally always loved French cuisine and as most would agree, the art of French cooking is the master of the culinary scene.
PP:  Folks comment how comfortable and family friendly the restaurant environment is.  Was that by design?
SC:  Well, we wanted to bring something unique to Cayman – eclectic and vintage yet comfortable and family friendly.  It’s great to hear that we achieved our goal.
PP:  You really did.  Ok, Tell us about the famous "Steak Tartar"  What are the secret ingredients?  One of our passengers, who stays across the street at the Caribbean Club, shared that the Parfait de foie - chicken liver pate is to die for!   .

Please share more how you prepare and keep everything so fresh and French?
SC: We get fresh local produce delivered daily and try to move the product quickly especially when it comes to seafood.  Our chefs frequent the Farmers’ Market for new ideas and inspiration.  They always come back with a wealth of delicious local produce to work their magic with.
PP:  Several of our passengers rave about your freshly made crepes and your amazing desserts. Some folks come back multiple times!  Tell us about your Pastry Chef and how he comes up with so many amazing desserts?  Are they made daily? What goes into making the perfect Crepe?  What is the background of your Pastry Chef?
SC:  Love and passion are the secret ingredients here, and of course our amazing brigade of chefs.  Our chefs work together to ensure all of our dishes come out with that unique French flare everyone loves so much.  They have a passion for French food, in particular crepes and you can really see and taste it in their work.
PP:  Is there one signature dessert that out sells all the rest?
SC:  Our Pear Tarte is a big favourite.  Topped with our homemade vanilla ice cream and caramel.
PP:  Got anything special planned for Valentine Day?


 SC:  Of course we do!  We like to think that we are one of the most romantic places in Cayman.  We will be featuring a Valentine’s Day menu with some delicious French favourites.
PP:  That does sound romantic.                          

PP: What Families really appreciate is your children's menu, keeping with the French flare.
SC:  We wanted to move away from the usual chicken tenders and fries that you find on most kid menus.  We wanted to do a mini version of our French menu and I think we managed to achieve that.
PP:  We had a group of gals who recently dined with you share that they all had delicious small plates, French wine and listened to some amazing music.  Tell us about your small plate concept?
SC:  Small plates are similar to appetizers or even canapes and was introduced to the Western food service after 2000 roughly.  Usually refers to a shared plate.  We are hoping to develop further on the small plate concept later this year.






The Bistro
35 Caribbean Plaza, West Bay Road
Seven Mile Beach
(345) 623 6666
info@thebistro.ky

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