Chef Fern Kirouac, who got his start at his father's La Vieille Gare, opened this charming little bistro in 2004. It was an instant hit and dubbed one of the year's best new restaurants by Where magazine. Traditional French fare, often with a touch of Mediterranean flair, is the draw: four varieties of moules et frites, frog's legs, veau grand-mère (veal and mushrooms in white wine cream sauce), poulet à la façon du chef (chicken stuffed with lingonberries and cambozola). The menu is brief, but there are always numerous daily specials. 

Like the hottest new New York restaurant, you’ll definitely need a reservation at In Ferno’s Bistro, the latest “it” restaurant in St. Boniface. This 46-seat room has been buzzing with chatty customers since it opened in December. And for good reason. An earthy colour scheme with copper accents, white tablecloths, hardwood floors, and a former fur vault filled with wine create an elegant atmosphere. Chef Fern Kirouac’s menu includes French-Canadian and Mediterranean influenced items. Listed are four verities of moules et frites, pasta, paninis, and entrees like chicken stuffed with ligonberries and cambenzola, and veau grandmere with leeks and braised fennel. Construction is underway for a second storey dining room. Rooftop and main floor patios are planned for the summer.

"Little Bistro a big deal in St. Boniface"

"In Fernos Bistro - the hottest new enterprise to hit this city in more than I can remember.-"

"New French Quarter eatery doing blazing business"