Braised Beef Cheek, Pommes Purées, Lardons, Pearl Onion, Carrots, Mushrooms

Boeuf Bourguignon

Travers du Bœuf

A semi-private, lively space, the small dining room can accommodate up to 50 guests with varying seating patterns.

The Small Dining Room

The restaurant features classic French bistro cuisine, an extraordinary all-French wine list, as well as a wood-burning fireplace (seasonal).

Classic French Bistro Cuisine

Petit Louis Bistro is open 7 days a week for dinner, with lunch service Tuesday through Friday, and Sunday brunch.

Dining Options

Steak Tartare

Plat du Marché

KRONENBOURG 1664

Poisson du Marché

Bistro Steak

Salade Nicoise

Heavy Seas Loose Cannon

Duvel Moortgat, Duvel

Brasserie D'Achouffe, McChouffe

Köstritzer Schwarzbier

BIÈRES

flavors of star anise, coriander and mint

PERNOD PASTIS

COCKTAILS DE SAISON

Alsace, Belle Jardin "Blanc de Blancs" Brut NV

LES PÉTILLANTS

marseille; star anise, licorice, herbes de provençe

RICARD PASTIS

chambord, cognac, lemon juice, sparkling wine

LE PARISIAN

tito's vodka, muscat de beaumes-de-venise; served up

MUSCATINI

cranberry juice, cointreau, sparkling wine

PAVOT ROSÉ

In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Season the beef cheek with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 5-7 minutes. Remove and set aside.

Sear the Beef Cheek

In the same pot, add the lardons and cook until crispy, about 5 minutes. Remove the lardons with a slotted spoon and set aside with the beef.

Cook the Lardons

Add the pearl onions, carrots, and mushrooms to the pot. Sauté for about 5 minutes until they begin to soften.

Sauté Vegetables

Add the minced garlic and cook for another minute. Return the beef cheek and lardons to the pot.

Add Garlic and Return Meats

Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer.

Deglaze with Wine

Add the beef stock, thyme, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a low simmer.

Add Stock and Herbs

Cover the pot and let it braise on low heat for 2 to 2.5 hours until the beef is tender.

Braise the Beef

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return them to the pot. Mash the potatoes until smooth.

Drain and Mash

Add the butter and heavy cream to the mashed potatoes. Stir until well combined and creamy. Season with salt to taste.

Add Butter and Cream

Beef Cheek

Lardons (bacon, cut into small pieces)

Pearl Onions (peeled)

Carrots (sliced into thick rounds)

Mushrooms (quartered)

Red Wine

Beef Stock

Garlic (minced)

Thyme (fresh)

Bay Leaf

Salt

Black Pepper

Russet Potatoes (peeled and cubed)

Butter

Heavy Cream

In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, black pepper, and sesame oil to create the marinade. Add the beef short ribs to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for better flavor.

Marinate the Beef

Preheat your oven to 300°F (150°C). Heat a large oven-safe pot or Dutch oven over medium-high heat. Remove the beef from the marinade, reserving the marinade for later. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sear the Ribs

In the same pot, add sliced onions, chopped carrots, and chopped celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Sauté the Vegetables

Return the seared short ribs to the pot with the sautéed vegetables. Pour the reserved marinade over the ribs and vegetables. Cover the pot with a lid and transfer it to the preheated oven. Bake for about 3 hours, or until the beef is tender and falling off the bone.

Combine and Bake

Once the short ribs are done cooking, remove them from the oven. Let them rest for about 10 minutes. Serve the ribs hot, garnished with sliced green onions and sesame seeds.

Garnish and Serve

Beef short ribs

Soy sauce

Brown sugar

Garlic, minced

Ginger, grated

Rice vinegar

Black pepper

Sesame oil

Onion, sliced

Carrots, chopped

Celery, chopped

Green onions, sliced

Sesame seeds

Preheat the oven to 400°F (200°C). Slice the bread into 12 pieces and place them on a baking sheet.

Prepare the Bruschetta

Chop the tomatoes and basil finely. Mince the garlic and combine all three in a bowl. Add olive oil, balsamic vinegar, salt, and black pepper. Mix well.

Make the Topping

Drizzle the slices of bread with olive oil and toast in the oven for about 5-7 minutes or until golden brown.

Toast the Bread

Remove the toasted bread from the oven and top each slice with the tomato mixture. Serve immediately.

Assemble the Bruschetta

Boil water in a large pot with a pinch of salt. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large saucepan, heat olive oil over medium heat. Add marinara sauce and simmer for about 10 minutes. Season with salt and black pepper.

Prepare the Sauce

Add the drained pasta to the sauce and mix well. Stir in fresh basil.

Combine the Pasta and Sauce

Plate the pasta and top with grated Parmesan cheese. Serve hot.

Serve the Main Course

Take the chocolate cake and slice it into 12 equal pieces.

Slice the Cake

In a mixing bowl, whisk the heavy cream until soft peaks form. Sweeten with a little sugar if desired.

Prepare the Whipped Cream

Place a slice of chocolate cake on each plate, top with a dollop of whipped cream, and garnish with fresh berries.

Plate the Dessert

Serve the dessert immediately after plating. Enjoy the sweet finish to your meal!

Serve and Enjoy

Bruschetta

Tomatoes

Fresh Basil

Garlic

Olive Oil

Balsamic Vinegar

Pasta

Marinara Sauce

Parmesan Cheese

Chocolate Cake

Whipped Cream

Fresh Berries

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Sear the Chicken

In the same skillet, add the remaining 2 tablespoons of butter. Add finely chopped shallots and minced garlic, sautéing for about 2-3 minutes until softened.

Sauté Shallots and Garlic

Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow it to simmer for about 2-3 minutes.

Deglaze the Pan

Reduce heat to low, stir in heavy cream and fresh thyme. Mix well and let it simmer for another 2-3 minutes.

Add Cream and Herbs

Return the chicken breasts to the skillet, coating them in the sauce. Let it simmer for 5 minutes.

Combine Chicken and Sauce

Trim the ends of the green beans and rinse them under cold water.

Prepare the Green Beans

Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop cooking.

Blanch the Green Beans

In a skillet, heat olive oil over medium heat. Add the blanched green beans, lemon zest, salt, and black pepper. Sauté for 2-3 minutes until heated through and well coated.

Sauté the Green Beans

Chicken Breast

Shallots

White Wine

Fresh Thyme

Green Beans

Lemon Zest

In a small bowl, mix together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.

Prepare the Marinade

Place the salmon filets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Grill the salmon filets for about 4-5 minutes on each side, or until cooked through.

Grill the Salmon

Wash and chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.

Prepare the Salad Base

Season the chicken breast with salt and pepper. Grill it for about 6-7 minutes on each side until fully cooked. Slice into strips.

Grill the Chicken

Add the grilled chicken strips, croutons, and Caesar dressing to the lettuce. Toss until well combined. Top with Parmesan cheese.

Assemble the Salad

In a bowl, whisk together eggs, milk, salt, and pepper until well combined.

Whisk the Eggs

In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and cook, stirring gently until the eggs are just set.

Cook the Eggs

Remove from heat, sprinkle with fresh chives, and serve warm.

Grilled Salmon

Lemon Juice

Fresh Dill

Chicken Caesar Salad

Romaine Lettuce

Grilled Chicken Breast

Caesar Dressing

Croutons

Eggs

Milk

Pepper

Fresh Chives

Using a sharp knife, finely chop the beef tenderloin into small pieces. Aim for a consistent texture, making sure not to puree the meat.

Chop the Beef

Finely chop the shallots and capers, ensuring uniformity in size to mix well with the beef.

Prepare Shallots and Capers

In a bowl, combine the chopped beef, shallots, capers, Dijon mustard, Worcestershire sauce, and olive oil. Mix well until all ingredients are evenly distributed.

Mix Ingredients

Season the mixture with salt and pepper to taste. Adjust according to your preference.

Add Seasoning

Make a small well in the center of the mixture and gently place the egg yolk in it. Do not mix yet.

Incorporate Egg Yolk

Using a ring mold or your hands, shape the steak tartare mixture into a neat round on a plate.

Plate the Tartare

Sprinkle chopped fresh parsley over the top for a fresh flavor and vibrant color.

Garnish

Arrange toasted baguette slices around the tartare for dipping, along with a small side of mixed greens for freshness.

Boeuf Bourguignon

Travers Du Bœuf

The Small Dining Room

Classic French Bistro Cuisine

Dining Options

Steak Tartare

Plat Du Marché

Kronenbourg 1664

Poisson Du Marché

Bistro Steak

Salade Nicoise

Heavy Seas Loose Cannon

Duvel Moortgat, Duvel

Brasserie D'achouffe, Mcchouffe

Köstritzer Schwarzbier

Bières

Pernod Pastis

Cocktails De Saison

Les Pétillants

Ricard Pastis

Le Parisian

Muscatini

Pavot Rosé

Kir