Jean-Michel Peuvrelle may have earned a degree in accounting, but his heart was always in the culinary world. After all, he apprenticed under his father, a butcher, as a boy in France. When his family came stateside, they opened several French restaurants as a clan before Peuvrelle branched out and debuted his own, Le Petit Bistro.

Today, Chef Jean-Michel continues to craft French cuisine according to Old World traditions.  That means he allows his sauces to simmer and makes veal and chicken stocks in-house. You’ll be able to taste the difference in the quality of his classic French cuisine. Indulge in one one of his artfully constructed entrees, such as the filet mignon dressed in a sauce of cognac and green peppercorn or the pork tenderloin medallions in a mushroom demi-glace.