Cuisine traditionnelle Française in Phoenixville...
Salade Lyonnaise
Originally from Pays de la Loire, France - a coastal region in Bretagne known for its oysters and, of course, wine and champagne production - Owner Fabien Chaigneau has trained for the last 10 years under the watchful eye of both French and American master chefs. His desire to share an uncompromised passion of food and drink with a town he loves led him to the idea of SIPS Bistro & Bar.
Located at 400 Bridge Street, the 118-year-old building seats about 100; including a brick courtyard in the rear that holds 40 and a 15-seat original bar at the front of the house. Sips also has a 25-spot parking lot.
“SIPS Bistro & Bar is bringing French flavor to an already much diversified Phoenixville dining scene,” said Chaigneau. "I hope to provide my guests with a high quality dining experience without reaching the cost of some of the other well-known elite restaurants in town."
After earning a degree in Hospitality from an esteemed French university, Fabien left in 2002 and went to the Dominican Republic to work for Hotel Casa Coco in Boca Chica. It was here he picked up Caribbean culture and culinary influence, and also became fluent in Spanish (in addition to French, and English as his second language). It was a great experience for the young chef.
“The Dominican Republic was a great experience,” said Chaigneau. “I discovered new flavors and cocktails, as well as Bachata and Meringue.”
He then came to the US, first in 2004, to work at Sofitel Hotel, then as the GM of Georges Perrier’s Brasserie Perrier (sister restaurant of Le Bec Fin), both in Philadelphia. He liked the area and settled in Phoenixville in 2007.
“Phoenixville is a great town… It’s much diversified and has an excellent palate from fine dining to casual dining,” said Chaigneau.
After working locally for a few years, Chaigneau began managing a very popular hotel in Long Branch, NJ and commuting up to four hours (total) a day. He says, “It was a great experience and I met a lot of celebrities, but it was too far and I wanted my own place."
Which leads to the formation of SIPS Bistro & Bar… Although the establishment’s name seems simple, Chaigneau states, “My nickname was Sippingit so we just decided to shorten things up and call it SIPS.”
Located at 400 Bridge Street, the 118-year-old building seats about 100; including a brick courtyard in the rear that holds 40 and a 15-seat original bar at the front of the house. Sips also has a 25-spot parking lot.
“SIPS Bistro & Bar is bringing French flavor to an already much diversified Phoenixville dining scene,” said Chaigneau. "I hope to provide my guests with a high quality dining experience without reaching the cost of some of the other well-known elite restaurants in town."
After earning a degree in Hospitality from an esteemed French university, Fabien left in 2002 and went to the Dominican Republic to work for Hotel Casa Coco in Boca Chica. It was here he picked up Caribbean culture and culinary influence, and also became fluent in Spanish (in addition to French, and English as his second language). It was a great experience for the young chef.
“The Dominican Republic was a great experience,” said Chaigneau. “I discovered new flavors and cocktails, as well as Bachata and Meringue.”
He then came to the US, first in 2004, to work at Sofitel Hotel, then as the GM of Georges Perrier’s Brasserie Perrier (sister restaurant of Le Bec Fin), both in Philadelphia. He liked the area and settled in Phoenixville in 2007.
“Phoenixville is a great town… It’s much diversified and has an excellent palate from fine dining to casual dining,” said Chaigneau.
After working locally for a few years, Chaigneau began managing a very popular hotel in Long Branch, NJ and commuting up to four hours (total) a day. He says, “It was a great experience and I met a lot of celebrities, but it was too far and I wanted my own place."
Which leads to the formation of SIPS Bistro & Bar… Although the establishment’s name seems simple, Chaigneau states, “My nickname was Sippingit so we just decided to shorten things up and call it SIPS.”
