• French onion soup
  • Chicken braised with wine, lardons, and mushrooms
  • Feuillete de Legumes au Four dish

Le Petit Bistro

More about
the chef

Now in his 30th year at Le Petit Bistro, Jean Michel Peuvrelle still cooks the old-fashioned way, five days per week. Veal, duck and fish stocks, made fresh daily, simmer for up to six hours; complex sauces are born, tasted, adjusted and allowed to marry in well-seasoned pots for hours.