Bistro Duet



Executive Chef/Owner Cyrille Couet is from Frances’s Loire Valley, where he began cooking in his uncle’s restaurant at the age of 13. Couet’s international career has taken him across Europe, the West Indies and the United States. Chef Cyrille was inaugural chef of Miel Brasserie at the InterContinental Boston (where he worked with co-owner Wayne Duprey) and, most recently, was Executive Chef of the Questrom School of Business at Boston University. Couet will oversee all aspects of Bistro Duet’s culinary operation, including catering.   

A native of Dracut, Massachusetts, co-owner Wayne Duprey is Bistro Duet’s General Manager. Wayne has managed restaurant and bar operations in the United States, Europe and Asia. Most recently, he was the Assistant Director of Food & Beverage at the Four Seasons Resort, Hualalai in Kailua-Kona, Hawaii. Previously, he was Director of Bars at the InterContinental Boston.


Bistro Duet is located in the historic Arlington Five Cent Savings Bank building, built in 1920 and most recently occupied by Flora restaurant. The building is being completely renovated to accentuate the architectural features of the old bank building, including the vestibule entrance and barrel-vaulted ceiling. Guests will enter through the original vestibule entrance where they will be able to watch Chef Cyrille Couet work his culinary magic in the spacious open kitchen. In early 2017, the original bank vault will be turned into a unique, private dining room. 


Bistro Duet is a 110-seat restaurant with private dining options. The dining room boasts its original barrel-vaulted ceilings, oversized oval  windows and much of the original woodwork. The dining room supervisor is a familiar face to local diners. Carla Dorato will resume the position of assistant manager. She is the former catering manager of Flora and is an Arlington resident and broadcast anchor for the Arlington Community News Channel.


Adjacent to the Dining Room, the Bistro Duet bar will feature hard-to-find French herbal liqueurs and a selection of locally distilled spirits and regional craft beers. Beverage  Operations will be supervised by Wember Castillo, most recently from Oak Long Bar + Kitchen and also formerly of Rumba at the InterContinental Boston. Furnished with many high top tables, the bar will make for a great, last-minute casual dining option.


Messieurs Couet and Duprey have assembled a menu designed to appeal to all palates and pocketbooks. Whether you want to dine casually or with more formality, Bistro Duet will serve you the finest modern French cuisine, seasonally and regionally sourced.

DEBUT De La Mer, Moules, blue mussels, Pernod and fennel steamed; Rillettes atlantic salmon, dill, brioche, marché salad; Brandade local codfish, “duet” basil potato chips; Lobster Bisque cream as you like. 

DEBUT De La TerreOak Leaf Lettuce, warm goat cheese crottin, walnut dressing; Buckwheat & Cashew Cracker Ring, Verill Farms organic mixed greens, candied cranberry; Frisee au Lardon, poached egg, duck magret, honey-shallot vinaigrette; Terrine Paysanne, pork and duck, herbs, port wine, grilled sourdough; Wild Mushroom Ragout, oyster, shiitake, crimini, vol-au-vent; Market Soup Du Jour, vegetable broth.

PLATS PRINCIPAUX: DE LA MER; Bouillabaisse, halibut, squid, little neck, blue mussel, Monkfish New England caught, smoked-pork wrap, tamarind braised baby carrots; Maine Lobster Ravioli, tarragon naturel jus, shaved parmesan. 

PLATS PRINCIPAUX: DE LA TERRESteak Frites, hanger steak au poivre, sea salt french fries, Local Duck Breast, old-Arlington colony spiced rub, sweet and sour cranberry, blue heron farm sun choke puree; Pork Tenderloin dried-blueberry crust, cauliflower and broccoli mash, Lexington honey; Classic Coq Au Vin, roasted bacon and vegetable sauce, homemade tagliatelle pasta; Fried Chickpea “Pont Neuf,” vegetable stew, fava beans ragout.

LES ACCOMPAGNEMENTS: Ratatouille, vegetable du jardin; Tagliatelle, butter and saffron; Fava Bean Ragout, garlic and cream; Frites sea salt, Puree de Pommes de Terre, potato puree; Haricots Verts, green beans, confit shallot. 

LA FIN SUCREProfiterole, chocolate, peanut butter pastry cream, banana froth; Fresh Fruit Crumble, Arlington-Center Market, calvados flambé, a flora classic; Thin Apple-Almond Tart, ginger cream Nutella Mousse white chocolate meringue crust, toasted hazelnut cream; Sorbet Sundae, citrus ménage à trois; Financier, seasonal fruit compote.


Bistro Duet will serve dinner seven days a week and brunch on weekends. Hours; Dinner: Nightly from 5:00 PM. Brunch: Saturday & Sunday from 11:00 AM. HOLIDAY HOURS, open Christmas Eve, Dinner from 5:00 PM, Christmas Day: ClosedNew Year’s Eve: Dinner from 5:00 PM.