Authentic, rustic French bistro fare rules at Atout

The charcuterie selection from Atout restaurant.
The charcuterie selection from Atout restaurant. PHOTOS: ATOUT
Char-grilled squid from Atout restaurant.
Char-grilled squid from Atout restaurant. PHOTOS: ATOUT
40 Garlic Chicken from Atout restaurant.
40 Garlic Chicken from Atout restaurant.PHOTOS: ATOUT
Profiteroles from Atout restaurant.
Profiteroles from Atout restaurant. PHOTOS: ATOUT

(THE BUSINESS TIMES) - There were times, as we watched Patrick Heuberger lovingly snip off a section of coiled Toulouse sausage behind the deli counter of Huber's Butchery, that we had to restrain from blurting out: "What's a chef like you doing in a place like this?"

Nothing against the fancy meat shop nor his simple desire to have a real life with his family. We are just selfish diners and since he left Bistro du Sommelier and closed Casse Croute in a Clementi condominium, there has been a gap in the market for the kind of rustic, home-style French cooking that he is known for.

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