The vision for La Petite Pierre, as a cozy French Bistro, formed with Michele Adrian at a very early age. The passion for fine French cuisine demonstrated by her father Pierre, and his skills in entertaining and hospitality, sparked an interest that has continued on throughout her life.
Pierre became the head chef of Cincinnati’s premiere restaurant, the Maisonette in 1962. Through skill and creativity, he earned its first 5-star rating, setting foundations that would continue as it won this award again and again over more than 40 years. At home he would eschew the virtues of a great chef, turning food into art, and top tier entertaining into a normal part of daily life. During summers, the family would spend time with relatives in France, further embedding a Francophile mindset.
In August 1989, La Petite Pierre was opened to continue the traditions and standards of Pierre, who had sadly passed away years earlier. It solidified a reputation, not just as a restaurant where guests enjoyed delicious French inspired food, but as one of Cincinnati’s leading caterers, taking great food and service to events, large and small, the city over.
Over more than 25 years, Michele’s focus on excellence, and the lessons she learned from her father, have maintained La Petite Pierre as a leading force in Cincinnati’s food and restaurant scene. It now continues to go from strength to strength, with its kitchen under the new stewardship of Executive Chef Chris Rohde, and a new Bistro and Wine Bar concept for the restaurant.
Great food, coupled with great service, create amazing experiences that live with you forever. That is the basic philosophy of La Petite Pierre, lessons taught to Michele by her father Pierre, and central to the what the business is about.
We love food that makes guests say “Wow!”; we enjoy trying new things, working with suppliers to find the best ingredients, and building relationships with customers that enable us to deliver exactly what they need to have a great time. We are passionate about what we do, and want you to taste that in every plate we serve.