We also had the home-salted brandade, which is made by whipping salt cod and potatoes together. It's a simple dish, just presented simply and delicious. The cod and potatoes are wonderful complements to each other. Eaten with the soft-cooked egg, the brandade is creamy and rich but not much so.

The steaming bouillabaisse served here is accompanied by rouille made with mayonnaise and garlic. The seafood soup is very flavorful, but I would have preferred more garlic in the rouille. See explains that some diners had complained that it was too garlicky previously.

The coq au vin is tender and served in a pot with carrots, lardons and whole mushrooms. The suckling pig confit was a crowd-pleaser with crispy skin and succulent meat. For a less fatty piece, order the leg cut rather than the cut from the belly.

To finish off our meal, we had the Grand Marnier souffle served with a scoop of vanilla ice cream. Not too sweet and with a hint of citrus, it was a good end to a good meal.

With a name like Bistro du Vin, the wine list is also an attraction. The wine is sourced from boutique vineyards in France, many of which See has been visiting for years. The list offers some reasonably priced wines that you won't find in your local supermarket. See and his staff are happy to make recommendations.

 

Say baa to the cold	HK's favorite dining room