A taste of Paris on every plate
Le Petit Bistro brings the warmth of a neighborhood French cafe to your table. Simple ingredients, time-honored recipes, and the kind of hospitality that makes every meal feel like coming home. Pull up a chair — the butter is already melting.
From our kitchen to your table
Petit Dejeuner
Flaky, golden, hand-laminated croissant with Normandy butter. Served warm from the oven every morning.
Gruyere and jambon on brioche, bechamel, topped with a sunny-side egg. The queen of breakfast sandwiches.
Thick-cut brioche soaked in vanilla custard, caramelized to order. Served with fresh berries and creme fraiche.
Plats Principaux
Free-range chicken braised in Burgundy wine with pearl onions, lardons, and wild mushrooms. A bistro classic done right.
Hanger steak cooked to your liking, maitre d'hotel butter, hand-cut frites, and a little pot of bearnaise on the side.
Provencal seafood stew with mussels, shrimp, and white fish in a saffron-tomato broth. Served with rouille and grilled bread.
Desserts
Madagascar vanilla custard with a caramelized sugar crust that cracks perfectly under your spoon. Timeless.
Upside-down caramelized apple tart with flaky puff pastry and a quenelle of Calvados cream.
Dark Valrhona chocolate mousse, light as air, rich as velvet. Finished with fleur de sel and cocoa nibs.
Chef Margaux and the bistro philosophy
Chef Margaux Delacour trained in the kitchens of Lyon before bringing her grandmother's recipes across the Atlantic. Her philosophy is beautifully simple: start with the best ingredients you can find, treat them with respect, and never rush a sauce. Every dish at Le Petit Bistro is built on that foundation — seasonal produce from local farms, butter and cream from Normandy, and the patient, loving attention that transforms simple food into something that stays with you long after the last bite.