Our philosophy is to, not only serve delicious homemade French cuisine, but also provide a welcoming, familial atmosphere. The decor is simple and the staff is delighted to be there. With our sunny decor and candlelit tables, Le Petit Cafe has an informal charm, and a chalkboard menu announces the bill of fare. Starters include traditional items like escargots, a Cognac-infused pate and a simple but tasty chilled mushroom salad, while entrees involve bistro classics like roasted duck with honey glaze sauce, chicken in dijon mustard sauce, a hearty beef bourguingnon, and petit filet mignon au poivre.
Come visit us! We'll take care of you!
Robert Bourget's training as a Chef began as an apprentice, in a small village in Provence. After completing his apprentisage he gained respect as a sous Chef, Saucier and Chef in renowned restaurants on the Riviera and fancy resorts in the French Alps. (Palm Beach Casino in Cannes, Le Mont D'Arbois in Megeve). In the late 1960's Robert Bourget moved to the East Coast where he worked as a Chef at La Petite Marmite and The Treasure Chest in New York. In 1978, Robert moved to Los Angeles and worked as a Chef at St. Germain, The Promenade, and as the Executive Chef of L'Ermitage Hotel in Beverly Hills (1986-1991).
Robert along with his entrepreneurial wife Teresa Bourget opened Le Petit Cafe in 1994. The restaurant is currently owned and operated by father and daughter team Robert Bourget and Magali Bourget.
Miguel discovered his talent working in various restaurants throughout Los Angeles, and learned his trait alongside famous chef Claude Alvriy (owner of Le Chardonnay). He has been at Le Petit Cafe since 1996 and is heavily in charge of the kitchen. He prides himself on making all his sauces, dressings, soups and stocks from scratch. Miguel's priority is making everything classically. He does not believe in pre-cooking. Everything he prepares is "a la minute" as opposed to saving time and pre-cooking meats, fishes, pastas etc. Miguel is refined, picky and a perfectionist when it comes to the quality and taste of his work.