Le Bistro Pepper
Our French-inspired cuisine at Le Bistro Pepper is viewed as nourishing art. French cooking has always been recognized as art indeed.
We want our diners to anticipate hidden and unusual flavors and appreciate the fresh ingredients and visual presentations of our food--the shape and colors, the dish on which it is served.
We want our dinners to relax and enjoy the music and ambience that is unique to our dining experience. We know that you are royalty, and we treat you as such.
All of our menus are special--lunch, dinner, and fine dining. Our lunch menu is a TOGO fare of wraps, quiches, and popular favorites. The dinner menu is price friendly and consists of some of the best meals that you will ever eat. The fine dining haute cuisine is the marvelous vision of Chef Diana--a representation of a lifetime of study and experimentation and a love of artistic expression. It is expensive and over the top elegance in line with the fine dining of yesteryear that we do not want to be forgotten. Choose either the 2-hour 7-course or the 3-hour 12-course. Everyday we are alive is a holiday or a special occasion; so do not wait to book.
French cooking has consistently been viewed as superior--from hors d'oeuvres to palate cleansers, to quiche, to aperitifs.
Very often the French way is that the hors d'oeuvres are tidbits, vegetables, and potatoes are a must, salad clears the palate, the entrée is rich, desserts are petite, and cheeses and wine are plentiful. Wine is often drank with each meal, but cocktails are rarely drank. The French believes that alcohol can dull the taste buds--distracting from the pleasures of the food.
Herbs are a must! The twelve most often used in French cooking are chives, bay, rosemary, sage, savory, tarragon, thyme, parsley, basil, chervil, fennel, and marjoram.
Once diners are exposed to our food--all others tend to pale in comparison. Don't believe me? Visit http://opentable.com and see our reviews and book now!
Embellir's Le Bistro Pepper is the French-inspired upscale bistro located in the towne of Gallaway Tennessee which is just about 5 miles East of Arlington Tennessee.
We are committed to exceeding your expectations by preparing our menu items with the highest quality and freshest ingredients possible. We also want to take you on a food adventure by tantalizing your taste buds with dishes that are not common and ordinary. We want you to have a casual elegant dining experience with delicious and unusual dishes cleverly prepared by CHEF Diana.
If you want common and ordinary, go somewhere else because even the common and ordinary are not common and ordinary at Le Bistro Pepper. We offer the best in food, ambiance, and service.
We are located inside of Embellir at 359 Main Street.
I NEED A GOOD CHILLED SOUP. SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.
VANILLA CHEESECAKE PANNA COTTA
Cream cheese meets panna cotta. What a combination! So creamy and smooth. An elegant and delectable end to a great meal.
The dessert shown is topped with jewels of pomegranate.
MAKE IT FRESH
For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.
Diana's Latest Dish/Tips And Tricks
IT ALL STARTED WHEN I FOUND MY FIRST PANNA COTTA RECIPE...?
Actually, it all started when I was yet a child with my Mother's recipe for Molasses Pudding, which is not a pudding but a bread.
I remember her making it and serving slices of it to my sister and I in the morning for breakfast topped with warm butter. Even though the molasses makes its presence known, the "pudding" is quite delicious.
Back to the panna cotta. When I made my first Panna Cotta, a buttermilk and yogurt one, I was thrilled that it turned out so perfectly. Perfectly set, delicately creamy, not overly sweet, and perfectly paired with fresh fruit. From that experience, I began to experience food in a different way. I began to pay extremely close attention to fresh ingredients, to details, to great execution, and to styling. This started my adventure into the culinary world; and what a better way to be trained than by some of the greatest French chef in the world. For the next five years, I went to school--studying the techniques of great chefs, testing recipes, and read and collecting hundreds of cookbooks. Next, I studied restaurants--what works, what doesn't--and then restaurant design.
Although I am inspired and revere French Cuisine, my dishes have infused French with the many cuisines of the world.
Caribbean Chef Norma Shirley once said that "Food is now fashion. It's culture, It's everything". I concur. While we will admit to our humble beginnings, we visualize bold and great dining. We hope you will choose us for every lunch, dinner,
fine dining, and special occasion.
Matt has five years’ experience as a test kitchen chef.
An avid foodie, Ian’s been cooking since he was 6..
Founder & Chef
ABOUT Pepper Bistro/Chef Diana