Owned and run by front of house manager Delphine Pesrin-Auder and Head Chef Mike Pesrin, both professionally trained in the art of French cooking, you’ll find the spirit of France in every plate.
So, what is so French about Petit Bistro? For a start it’s their attitude to ingredients – only the best seasonal produce will do. Most produce is native to Guernsey such as locally shot rabbit and pigeon, and fish straight off the boat. Speciality French produce such as foie gras is sourced from the famous Rungis Market just outside Paris. Discover the wines of Burgundy, Jura, and the Loire Valley, Calvados from Normandy and Armagnac from Charentes, all sourced from award winning Guernsey suppliers.
Out front, Delphine and her team of French speaking professionals ensure customers flow effortlessly – and happily, through the doors.
In the kitchen, Mikel uses his 10 years of experience in French, German and Luxembourg restaurants to prepare the finest French dishes.
Specialities such as coq au vin, frogs legs and Côte de Boeuf are favourites on the menu, and Mike, constantly inspired by the seasons, ensures there is always something new on the specials board.
Este sitio recopila y organiza una lista de restaurantes en todo el mundo. Puede encontrar lo que le interesa en unos pocos clics y de forma gratuita.
El sitio vive exclusivamente a través de la publicidad y por lo que pide que desactive el bloqueo de la bandera. Si no desea someterse a la molestia de algunas banderas no invasivos, luego aterrizó con la molestia de buscar en el caso de que necesite en otro lugar o haga clic en ME GUSTA
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