Cozy, Classic, French The Old-Fashioned Way. 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.
Le Petit Bistro - Menu - Mountain View
Menu and prices subject to change
All Entrees come with bread and seasoned organic vegetables.
Escargots De Bourgogne
Snails in shell with garlic butter.
Salade Verte à la Dijonnaise
Mixed salad with Dijon parsley vinaigrette.
Mousse de Foie de Canard
French, classic, duck liver pâté with cornichon.
Coq Au Vin De Chanturgue 22.00
Burgundy wine marinated chicken braised with shallots, mushrooms and applewood bacon.
Demi Canard Roti A L'orange 38.00
Roasted half duck in a classic orange sauce.
Filet De Boeuf Au Poivre De Madagascar 48.00
Grass-Fed beef topped with peppercorn sauce.
Feuilleté De Legumes Au Four 26.00
Portobello mushrooms, white leeks, spinach and roasted bell peppers in a puff pastry with brie cheese.
Medallions De Porc Aux Champignons 26.00
Medallions of tenderloin pork with mushroom deci-glace.
Fish of the day MP
Chef's Special Selection
Côtelettes D'Agneau au Jus et aux Herbes de Provence 48.00
Lamb chops in Herbs de Provence sauce.
DESSERTS AND SWEETS
Tarte Tatin 9.00
Caramelized apple pie with whipped cream.
Grand Marnier Cheesecake 9.00
Served with hazelnut crust and melba sauce.
Chef Jean-Michel Peuvrelle
Owner and Executive Chef
It's old-school but not outmoded, with an exacting code of beliefs that owner/chef Jean-Michel Peuvrelle has carried with him throughout his life.
Born in Pas-de-Calais in the northern tip of France, Peuvrelle is the son of a charcutier (butcher). He apprenticed in Strasbourg while earning a degree in accounting.
His family relocated, first to Dallas, then to the Bay Area where they owned four different French restaurants from 1976 to 1989. When his parents retired, Jean-Michel opened his own restaurant.
Now in his 24th year at Le Petit Bistro, Peuvrelle still cooks the old-fashioned way, six 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.
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