Bobo, bohemian bourgeois, throws you right in the middle of all-the-things-Riviera: Sophisticated elegance, self-conscious confidence with a hint of bling-bling luxury. Then, throw a pinch of bohemian into the mix, and you have got a perfect Cannes restaurant: Bobo Bistro.
It was a typical, sunny lunch hour in Cannes, and the tables outdoors were already in use or booked in advance. But the long and narrow dining area indoors was a pleasant collection of decorative elements of mirrors, mismatching light shades, and Scandinavian retro wooden lines, and the dimmer lighting offered my eyes a welcome break from the French Riviera glare, so I was happy to take my seat at the far end of the room.
The menu offered so many tasty sounding options so the choice was tough. I was particularly pleased with the fish options and opted for the organic and raw “salmon tartare” with avocado and bulgur and even my sidekick skipped the meat section and went for fish: roasted cod with mash potatoes, seasonal vegetables and pine nuts. As a pleasant surprise, there were slices of thin-crusted pizza as appetizers: they were so tasty that we could hardly wait what the mains were going to be like.
But the (short) wait was definitely worth it: my salmon and avocado mix was perfectly seasoned with a dash of lemon juice and a sprinkle of sesame seeds. The whole was fresh and light, and the rocket leaves brought a tiny bit of needed sharpness to the flavours. Bulgur, or tabouleh, brought the needed heftiness to otherwise light dish. My sidekick’s cod was perfectly cooked, moist and well-seasoned, getting a nice touch of saltiness from the olive and sundried tomato mix on top.
I like the feeling of being well fed but at the same time staying on the healthy side – just so I can ruin it all with a good portion of dessert. The selection was brought on a silver tray, and the waitress pointed out the options. Few days back we had had a decent tiramisu in Finland: it was my sidekick’s first tiramisu ever, and even though it was a fair attempt, I wanted to show him what a really, really nice tiramisu can be. He, as always, went for a chocolaty option of chocolate mousse. And the tiramisu did not let me down: invigorating splash of alcohol, not too long soaked biscuits and balancing mousse made the trick, and a perfect sample of tiramisu had been devoured in between the two of us in a few seconds. The mousse, which I mainly let my sidekick to enjoy, followed suit, and was a perfect addition to the strong dose of espresso.
Stepping back to the sunny streets of Cannes I took a last glance towards Bobo: relaxed chatter outdoors continued, waiting staff maneuvered with plates and smiles among the tables, and I started to look forward to the next visit to Cannes, just to get a portion of bohemian bourgeois again.