Bijou Refreshes Its Menu for Summer.

Bijou near Belorusskaya has unveiled a major summer menu update, prepared by chef Sergey Vorontsov, who makes these updates once a year. The foundation stays the same — French cuisine — but every new dish carries an unexpected flavor combination, adding seasonal freshness and keeping the menu interesting for regulars.

The summer set opens with starters, including sea bass ceviche with green apple and fried capers. The apple is pre-compressed in oil, which gives it texture and aroma, and the deep-fried capers provide the necessary contrast. In the same section: langoustine carpaccio, served with pommes paille and tarragon. There are more tartares now too: you can order a scallop, tuna, and salmon tartare seasoned with an anchovy dressing, and a marbled beef tartare served on the bone alongside bone marrow.

Two new dishes for a group have appeared too. The first: gougères with goat cheese and herbs. The second: camembert, served with strawberry jam and brioche. The cheese has a creamy texture, and the jam a sweet spiciness that makes the flavor more complex. Both dishes are meant for two or a group.

There are newcomers among the hot dishes too. Sergey Vorontsov has added filet mignon to the menu — grilled beef tenderloin, served with a pepper sauce and pommes paille. The meat is tender, and the sauce recalls the classic French bistro. The second hot dish: bœuf bourguignon — beef braised in a thick sauce of wine, vegetables, and stock, served with mashed potatoes.

For dessert, you can now try not just the usual éclair but also its summer version — with pistachio custard cream. The dessert came out vivid yet light, rounding off a hearty dinner well.

The updated menu at Bijou is already available. The restaurant keeps its focus on French cuisine, but every season brings new dishes that add a sense of lightness and celebration.