Last autumn I heard about Bistronomy from a cable TV program. They showed a chef in a Parisian bistro tossing together an assiette de charcuterie using house made cured meats and sides. It was a classic Bistro dish with a few innovative touches.
From Chowhound contributor Souphie:
Now bistronomique is what happened in the 90s when some chefs trained in top restaurants decided that they did not want the whole circus of expensive laundry, big staff, etc. Top gastronomy at that time was very much top ingredients perfectly cooked. The trend is often considered to have started with Christian Constant's disciples. Constant was the chef at the Hotel Crillon and he is known for introducing simpler ingredients, more casual ingredients, usually reserved for bistrots, but using the skills and precision of top dining.
So some Constant disciples said: we can do that without fancy dining room. The most famous ones are la Régalade from Camdeborde and La verrière from Fréchon. Ultimately, even Constant himself turned his restaurant le Violon d'Ingres into something more casual. Camdéborde now runs le Relais Odéon and La Régalade, run by his second is one of the top bistronomiques.
The standard for bistrots became more upscale, but only few stick to the actual concept of using top ingredients and cooking in no formal settings. La Régalade and l'Ami Jean are the best.
It's pumpkin soup with foie gras served at La Muse Vin a bistronomique in Paris.
From Gary Lee Kraut: