Zagat Rated
Best of Hudson Valley Magazine 2007
The Guide
"Nosh on risotto, steak frites and bouillabaisse in popular French spot, Bistro Brie & Bordeaux, where les enfants have their very own menu ($8-$12). The inviting sunflower-yellow interior and unpretentious staff make dining on sophisticated fare such as perfectly grilled lamb chops ($26) and duck with poached pear ($22) all the more pleasing."
-Newsday, April 2009

"Chef-owner Stephane Desgaches brings a bit of Bordeaux to Windham with this midpriced boîte delivering French bistro favorites from bouillabaisse to crème brûlée; spouse Claudia works the cheery room with its golden mustard walls, barn-red banquettes, wood beams, tiled floor and paper cloths, while patrons sitting by the big windows can watch skiers shush down the slopes; N.B. also closed Tuesdays"
-Zagat, June 2008

"Magic at the Mountain. Locals and tourists alike say "très bien" to the classic French fare at Windham's Bistro Brie & Bordeaux"
"So there it is...simple, beautifully prepared food, a tres charmant village atmosphere and an authentic French chef. Voila: one classic French bistro in the catskills!"
-Hudson Valley Magazine, by Ken Charney, January 2008

"There's magic in these mountains - The origins of some mountaintop folks read like a thrilling smattering of a travelogue of some of the world's most beautiful landscapes - As of last June with the opening of Bistro Brie and Bordeaux in Windham, Lyon and the effervescent gustatory joys of France are now represented as well. With its snappy red and white stripped awning, Bistro Brie and Bordeaux is a dandy new addition to Windham's Main Street."
" All of the dishes that Stephane sends out of his kitchen contain a sort of incandescence: the ingredients are top notch fish and meat and freshest, crispest vegetables, all prepared to allow their inherent glorious flavor, texture - their essence - to sparkle on the plate and on the palette."
"Stephane creates all of the dreamy desserts as well, from the exceptional Profiteroles - cream puffs filled with vanilla ice cream and drizzled in warm chocolate sauce - to the traditional French Tarte Tatin - warm apple tart with vanilla ice cream to an ethereal Crème Brulee and a Lemon Tarte with Raspberry Sauce."
-The Guide, Karin Edmondson, June 2007