Mangez bien, riez souvent, aimez beaucoup - a French saying meaning live life to the fullest. Kenzy & I did just that while having an incredible dinner at Le Bilboquet this week.

Le Bilboquet is located in Cherry Creek. We arrived and were seated in the main dining room. The aesthetic of Le Bilboquet is that of enduring French flair with blue velvet banquettes, unique chandelier lighting & white linen table cloths. This is a spot to see & be seen in Cherry Creek (& we live for it); dress to impress.

The Captain of Le Bilboquet, Christo Charles ran our dinner and ensured we wanted for nothing during our meal. Christo had a strong, professional presence on Le Bilboquet’s floor. Jerome was our mixologist for the evening & he wowed us with his joie de vivre & cocktail creations.

Dragonfruit Mezcal Cocktail with Tajin Rim

For Les Hors d'Oeuvres we had the Les Moules Marinières & the Burrata.

Les Moules Marinières were made with Steamed Mussels with White Wine, Shallots & Garlic.

The shallots, garlic & white wine made the perfect broth that filled the steamed mussels with flavor. The broth was rich & buttery - ideal for the mussels that were faintly sweet with a mushroom-like undertone.

Our mussels were paired with a crisp champagne from France; the champagne's bubbles and off-dry notes complimented the mussels beautifully.

The Burrata was made with Cow's Milk Burrata, Wild Arugula, Passion Fruit Dressing & Campari Tomatoes.

The burrata had a freshy, milky flavory with a creamy texture. The Campari tomatoes added nice bursts of acidity to the cheese.

For Les Entrées we had Le Poulet Cajun and L'Escalope de Veau au Citron.

Le Poulet Cajun was made with Cajun Chicken, Beurre Blanc, French Fries & Salad. Le Poulet Cajun is the signature dish that put Le Bilboquet on the map in popularity and is a must order. It’s one of the best chicken entrees you can find in Denver.

Le Poulet Cajun was a succulent chicken breast with a lovely spice rubbed exterior. The Beurre Blanc sauce made the chicken meat lusciously buttery and our mouths watered with each bite.

We had a medium-bodied rosé paired with the Le Poulet Cajun.

L'Escalope de Veau au Citron was made with Veal Scallopini, Lemon-Veal Sauce & Mashed Potatoes.

This was our first time trying the veal at Le Bilboquet and it was everything. The veal was sliced and pounded very thin for the finest flavor. The meat was tender with a delicate texture and it was generously coated in Lemon-Veal Sauce. The mashed potatoes? Sinfully delicious. They were ridiculously buttery with a rich silky texture that had us swooning. These are the best mashed potatoes I've had in Denver.

For Dessert we had the Vacherin and the Profiteroles. Both desserts we had were sublime.

The Vacherin was made with Strawberries, Meringue Tears, coulis, Raspberry Sorbet, Vanilla Ice Cream & Frozen Whipped Cream.

The Profiteroles were served with Vanilla Ice Cream and Hot Chocolate Sauce.

Huge thanks to Le Bilboquet, Christo, Jerome, Le Bilboquet Staff, Esmeralda Castro & Public Content Marketing for hosting us!

Check it out babes & let them know that denv.her. sent you. Bon appetit! xx

Le Bilboquet Denver

Service options: Dine-in · Curbside pickup · Delivery
Address: 299 St Paul St, Denver, CO 80206
Menu: places.singleplatform.com
Phone: (303) 835-9999
Reservations: opentable.com