Hours / Heures

Monday - Friday

Lunch / Déjeuner
11:30 - 2:30

Dinner
5:30 - 10:00

Saturday
5 - 10 PM

T: 617-725-8855
F: 617-725-8837
Email: PierrotBistrot@verizon.net

 

EXECUTIVE SOUS CHEF

Assoc. degree in Culinary Management or related field

plus 5 years experience as Chef de Cuisine or in Hospitality Management. Prior experienec in classical French cooking required. Will manage kitchen and culinary program, human resources, budget and inventory. Full time. Annual salary $40 000. Reply by fax to: Mr. Pierre Sosnitsky, Pierrot Bistrot Francais FAX: 617-725-8837.

 

 

Restaurant

Bienvenue à Pierrot Bistrot Français!

More than being a business it is a place to enjoy people. A small intimate affair, where Pierre, the owner usually stands in the kitchen preparing the food, and the employees come to know the customers by name, Pierrot is family in the broad sense of the word.

Christophe Micou, our chef de Cuisine, joined Pierrot in 2005 and has been using his talent to create classic French dishes true to the hospitable virtues of the bistro style. Trained in some of the top French restaurants such as Paul Bocuse in Lyon and Roger Verge at Moulin de Mougins, Christophe brings a touch of culinary art to Pierrot.

Bistro cooking is French home cooking at its best. The key is the down to earth, deeply satisfying food. The ingredients we use are the seasonable best from the local market. The style and the presentation are designed to be easy on the pocket book and pleasant to the taste. Wine- simple, uncomplicated and inexpensive, as well as a crusty baguette is also essential to your meal at Pierrot.

A Bientôt!

 

 

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