P’Tit Louis Bistro – Albuquerque, New Mexico

P’tit Louis in Nob Hill

“If you are lucky enough to have lived in Paris as a young man,
then wherever you go for the rest of your life, it stays with you,
for Paris is a moveable feast.”
Ernest Hemingway

I’ve often wondered if Ernest Hemingway would have felt at home in Taos during the “roaring twenties,” a period of dynamic artistic, societal and lifestyle upheaval.  Instead of communing with the Taos Society of  Artists and other inspired Bohemian minds, Hemingway spent much of the decade in Paris, a city whose own liberal attitudes attracted poets, painters and writers from throughout the world. Paris was a vibrant city which drew many expats from the so-called “lost generation” of cynical young people disillusioned with the materialism and individualism prevalent in society at the time.

Paris was not only a relatively inexpensive city in which to live, unlike America it did not have a prohibition against alcohol.  The American expatriates–F. Scott Fitzgerald and Gertrude Stein among them–would gather at cafes to discuss their work and drink until their money ran out.  Much of Hemingway’s most productive writing, in fact, took place in cafes which he visited with his characteristic blue notebooks, pencils and a pocket knife with which to sharpen them.

The dining room

The dining room

Hemingway was spellbound by the allure and sophistication of Parisian life, so utterly cosmopolitan and unlike the sedate and predictable conservative life of his youth in rural Illinois.  Nightlife included visits to the Champs Elysee where Josephine Baker and a troupe of exotic nude dancers captivated the city.  Long nights of drinking, concerts, dancing and stimulating conversation  defined  Hemingway’s madcap nightlife and that of his cafe society associates.

Aspects of Hemingway’s Paris can be found in Albuquerque’s  P’Tit Louis Bistro which is fashioned like a Paris bistro of the early twentieth century.  If you don’t look out the windows onto Silver Avenue, you might actually feel as if you’ve been transported to Paris of a bygone era, the era of Ernest Hemingway and the lost generation.  P’Tit Louis is a special place frequented not by a lost generation, but by guests who don’t look as though they patronize the chains embraced by conventional society.  It’s a place in which intellectual discourse can be overheard among diners who have likely traveled abroad and read Moveable Feast.

Moules Roquefort with Pommes Frites

The painstakingly thorough attention taken by co-owners Christoph Decarpentiers and John Phinzyto re-create the art deco ambiance of a turn-of-the-century Parisian bistro left no detail untouched.  Hardwood floors and furnishings with masculine black accents both bespeak of period authenticity and precise craftsmanship which is also apparent in the  artisan construction of the hand-crafted art nouveau bar and other decorous touches.

The interior is cozy with fewer than a dozen tiny tables in personal space proximity to one another.  The tables are obviously intended for dishes to be delivered in sequence, not for several dishes to be delivered at one time.  Each table is adorned with linen tablecloths and napkins.  A soundtrack featuring the soothing stylings of Edith Piaf and other French singers of decades past lend to a dining experience in which time seems to have stopped nearly a century ago.

Escargots De Bourgogne: 1⁄2 dozen escargots in garlic butter

The menu may inspire lascivious salivation.  As in many French bistros, two menus are delivered to your table (if you’re thinking one is a wine menu, you’d be wrong).  A small paper menu lists a nice selection of cheeses for the fromage fanatics among us. Proper etiquette is to enjoy cheeses after your main course and before or as a substitute for dessert.  Cheeses are intended for nibbling as you enjoy conversation with your dining companions, hence it’s a digestive aide of sorts.  Certainly your conversation will include a discourse of appreciation for the cheeses themselves, an international array from France, Italy, Spain, Greece, Denmark, England and the United States.  The last cheese listed is a soft green chile Cheddar made in Tucumcari.

The larger laminated menu showcases traditional French bistro fare. Compared to the compendium-sized menus at some restaurants, P’Tit Louis’s menu is petite–fittingly in consideration of the tiny tables. The Les Salades section of the menu lists six salads, the type of which might grace a table in Provence. The “assiettes” (small entrees and hors’d-oeuvres” designed to fit precisely on a plate) section of the menu lists six items, including your choice of trois (three) cinq (five) or sept (all seven) cheeses.

Wonderful French bread with unique tongs for escargots

Les Moules (mussels) are a specialty of the house with several versions featured daily along with a daily mussels creation.   Once considered food for the poor, mussels have become earned reverential respect in the hands of French chefs.  At the Bistro moules du jour include Moules Marinieres (steamed with white wine and shallots), Moules Roquefort (steamed with Roquefort sauce), Moules Piquantes (white wine, chili peppers, jalapeño) and Moules Saffron (saffron cream sauce).  The Les Sandwiches section of the menu lists five sandwiches including a Le Croque Monsieur (French ham, gruyere and bechamel) Local IQ’s Kevin Hopper considers life altering.  Only two items grace the Plats Du Jour menu: Le Ragout du jour (our daily stew) and La Quiche du jour (quiche of the day).  The limited (four items) Les Desserts menu is only slightly smaller than the Les Vins (wines) menu which showcases seven red and white wines.

As you contemplate the menu, one of the nattily attired wait staff will ferry over to your table a large basket of French bread, a slice of which is deposited on your bread plate. It will be the first of several slices you’ll either slather on the unctuous French butter or will use to dredge up some of the incredible sauces you’ll enjoy. With a hard-crusted exterior and a not quite pillowy soft interior, it’s a delicious bread.

Coq Au Vin

30 April 2011: Call it a perfect bread for dredging up the broth in which the Moules Curry (a special of the day) is served.  The curry is a perfect foil for the delicate, slightly briny flavor of the succulent shellfish.  The curry broth, saffron in color and mild in flavor, is ameliorated with minced garlic.  It would make an excellent soup on its own.  28 December 2011: Perhaps even better than the moules curry is the moules Roquefort, a dish so outstanding that the venturous diner about town Jim Millington orders it every time he visits.  It’s easy to see why. This traditional coalescence of land and sea flavors showcases the pungent blue cheese flavor of the “king of cheeses,” rendered just slightly less sharp with fresh cream and a mill of pepper.  If you’ve never had a palatable cheese soup, you’ve never had the moules Roquefort broth tinged with the briny deliciousness of fresh mussels.  It’ll hook you. 

30 April 2011: On Thursdays, Fridays and Saturdays, the Bistro offers fresh oysters on the half-shell if you’re inclined to luxuriate further in hard-shelled seafood. If you’re more inclined toward hard-shelled land delicacies, you’ll love P’Tit Louis’ escargots de Bourgogne, a half-dozen escargots in garlic butter. Unlike so many escargots, these are not extricated from their shells and deposited in small cups filled mostly with bread crumbs and minced garlic. You’ll have to work for these delicious beauties. Fortunately you’re given the implements with which to accomplish this deft feat–a full-sized fork in which the exterior tongs have been bent back and a tool that looks like a surgical implement, but is used to hold the escargots while you extract the buttery, garlicky delicacies. It’s worth the effort and more.

Betteraves & Chevre (roasted beet and goat cheese) salad

7 September 2013: Escargots and oysters constitute two of the “exotic” foods some people won’t even try.  Rather than bemoan that parochial attitude, we should celebrate that unacculturated diners don’t try them because that leaves more for those of us who love them so much.  My introduction to oysters, both fried and raw, took place in Boston more than half my lifetime ago.  It was love at first bite.  That love was rekindled by an oyster po’ boy at P’Tit Louis, a po’ boy constructed with oysters from the cold North Atlantic waters near Boston.  Unlike some of the overstuffed oyster po’ boys we ate by the boatload in New Orleans, you could count the oysters on this po’ boy in just over one hand.  The oysters are perfectly prepared, a light breading sheathing the unique “ocean” flavor of each golden mollusks.  The baguette was lightly toasted with an airy texture.  A creamy dressing lent moistness.

30 April 2011: During our inaugural visit, we lucked upon the ragout du jour being Coq Au Vin, the classic French stew whose origin (claimants to its invention include Julius Caesar’s chef) is in delicious dispute. Featuring a single chicken leg cooked in red wine with onions, carrots and celery atop a generous mound of mashed potatoes, this is a version perhaps improvable only with pearl onions instead of sliced onions. Otherwise, this is a very enjoyable dish. The chicken falls off the bone into a wine blessed broth that’s perfect for sopping up with that terrific bread. The wine broth also serves as an excellent “gravy” for the mashed potatoes, made with real potatoes.

Bone-in pork chop topped with a sauce of cornichons, spicy tomatoes and more

17 December 2011: The tasty temptress offered during our second visit was a bone-in pork chop topped with a sumptuous sauce showcasing spicy tomatoes and cornichons, essentially two acidic flavors which coexist beautifully together against a backdrop of America’s other white meat.  The pork chop, a half-inch of tender porcine perfection plays the foil against the crunchy tartness of the cornichons and especially the sharpness of the mound of chopped, spicy tomatoes.  It’s an interesting sauce, not one I could find among the 103 basic French sauces, but one now on my radar. 

It wasn’t so much the haute cuisine of France’s grand, elegant restaurants which won my heart during frequent visits to France in the 1990s, but the more simple family fare–bread, cheeses and meats. In France, as in much of Europe, the ancient culinary art of charcuterie is still highly revered and well-practiced. Charcuterie refers to the products made and sold in a delicatessen-style shop, also called a charcuterie. The operative word here is “made” as in butchering, cutting, salting, curing, slicing, storing and preparing such meat products such as bacon, sausage, ham, pates, and more. As Bon Apetit Magazine has discovered, the charcuterie practice is alive and well in America, too.

Oyster Po' Boy

Oyster Po’ Boy

17 December 2011: In the spirit of the Charcuterie, P’tit Louis offers L’Assiette de Charcutaille, a beautiful plating of cornichons, country pate, rosemary-encrusted ham, sopressata, garlic sausage and Spanish chorizo served with as much bread as you desire if you want to construct a sandwich or four.  As good as the bread is, my preference is to enjoy each meat unadorned, using a cornichon as a palate-cleanser.  The cornichons are delightful little French baby “pickles,” with a zesty, tangy snap.  Each of the meats offered is deliciously different from the other, offering a nice balance of salty, spicy, sweet and piquant flavors.

30 April 2011: Landlocked Albuquerque, stereotyped as being too far from the verdant paradises which produce sheer freshness in their fecund fields, has a surprising number of restaurants showcasing salads constructed of high-quality, fresh ingredients. Add P’Tit Louis to the list if the Betteraves & Chevre (roasted beet and goat cheese) salad is any indication. A very understated sherry vinaigrette means the ingredients have to shine and shine they do. The greens are crisp and firm with a just-picked freshness. The roasted beets are sweet with just a hint of tanginess and the roasting lends a depth of flavor, particularly in accentuating the beets’ natural sweetness. The goat cheese is as soft as cream cheese and is impregnated with a sweet, mild pungency. it’s a delicious chevre.

L’ Assiette de Charcutaille: cold cuts & country paté

7 September 2013: At many French bistros steak frites is a standard menu offering, often the most popular entree.  The “steak” part of that term is pretty ambiguous because each chef at each bistro determines how to prepare it.  P’Tit Louis’ rendition is bold and flavorful, prepared in the au poivre (a literal translation would be “pepper steak”) style.  Peppercorns give this steak a very lively “peppery” flavor without taking away from the deliciousness of the high-quality boneless cut of beef.  A wine gravy lends a rich quality.  Prepared at medium-rare, it’s one of the best steaks we’ve had at a French restaurant in New Mexico.  The frites (French fries) are double-fried and virtually greaseless, so good that to add ketchup would be a desecration.

30 April 2011: When my sweet-toothed Kim joined me in England in 1985, it surprised her to learn that French gateaus and desserts weren’t nearly as cloying as cakes and desserts in America.  It’s something I liked from the start, but it took her time to get used to desserts that weren’t tooth-decaying sweet.  The Bistro’s desserts remind me very much of the desserts in France, an  expression of natural flavors, not sugared ameliorants.  The Creme de Caramel reminded me of a Mexican flan, but far less sweet. Better even is the chocolate pot de creme, a ramekin of semi-sweet adult chocolate.  It’s the antithesis of the American version which tastes more like chocolate frosting.

Steak Frites

Steak Frites

17 December 2011: In the spirit of fairness and balance (please, no comments about Fox News), there is one item on the menu which not only didn’t win me over, but left me flummoxed.  Found faulty was the tarte aux citron, a lemon tart with nary the zest and tartness of lemon.  The only lip-pursing effect it had was in leaving our bottom lips downturned with disappointment.  In addition to lacking any hint of tartness, it had the texture of a corn-starchy out-of-the-box mix.  Jim Millington, who suggested a rating of  “32” would be appropriate will hopefully forgive my assessment of “24” which still places this charming restaurant among the elite in New Mexico.

Ernest Hemingway would have liked hanging out at P’Tit Louis Bistro with his literary colleagues.  You’ll like being transported to Hemingway’s time for a very good meal in a sophisticated bistro worthy of many visits.

P’Tit Louis Bistro
3218 Silver Avenue, S.E.
Albuquerque, New Mexico
(505) 314-1111
Web Site | Facebook Page
LATEST VISIT: 7 September 2013
1st VISIT:  30 April 2011
COST: $$ – $$$
BEST BET: Les Moules with Curry, Les Moules Roquefort, Les Moules Saffron, Escargots de Bourgogne, Coq Au Vin with Aligot, Betteraves & Chevre, L’ Assiette de Charcutaille, Steak Frites, Oyster Po’ Boy, Chocolait Pot de Creme, Creme de Caramel

P'tit Louis Bistro Menu, Reviews, Photos, Location and Info - Zomato


  • Jim Millington

    I understand that Christoph has sold this outstanding restaurant to one David Montoya. From the reviews on Yelp some think it has gotten better and others think the opposite. I myself cannot even imagine how it could have improved but I will have to give it a try.

  • Gil, I think this place is a 25.

  • Jim Millington

    Passing on what I consider bad news. You will have to go to the Nob Hill location to dine at P’Tit Louis Bistro. Christophe has apparently been hired to run the new downtown and Claus and Hjortkjaer has left La Provence to reopen Le Cafe Miche at the Gold Street location.

  • Nate D

    I tried out this place for the first time with my friend last week. This is an outstanding restaurant. We both had the special spicy seafood stew of the day and sampled some cheeses. All fantastic. Great service as well. If you don’t like this restaurant, I simple wouldn’t want to know you.

  • Mina Yamashita

    Re: Michael’s comment—Christophe and John have not been partners with Mr. Paternoster since spring of 2011 when they became partners with restaurateur Tom White of Two Fools and Il Vicino.

  • Jim Millington

    Last Friday for dinner we went by the Nob Hill location for the first time. Being stuck in a time warp I once again ordered the Moules Roquefort but took your advice and added the Betteraves & Chevre. Child bride switched to salmon. The roquefort didn’t seem quite as wonderful as downtown had in the past merely wonderful. The Betteraves & Chevre convinced me that my original rating was too low-I switched to a 34.

  • Erik

    Gil, good to see that you finally got to enjoy a meal at P’Tit Louis, my favorite restaurant in New Mexico, but I must say that I’m with Jim Millington. I’ve heard you speak much more highly of much worse restaurants. P’Tit Louis rules!

    Everything I’ve ever had here has been fantastic (not an exageration), and was as good as all and better than most bistros I’ve been to in Paris. In fact, Christoph teases me about the foie gras, asking if it’s better than Tom Keller’s (i.e., The French Laundry). He is justifiably proud. I like Christoph’s foie gras better!

  • I read all the comments and the review written above. The place sounds amazing but it also sounds like you have to get a little lucky when you do dine there in that the staff and the kitchen needs to be on their game for you to get their 5 star food and 5 star service. I’m going to go there and dine just to experience a little bit of France and Paris. My grandmother was from Caribou, Maine. She moved to Colorado in 1898 at 2 years old. She and her family spoke no English. She lived until 1978 to the age of 80. She could still speak French when I was little. She made home made pastas and was an amazing cook. I can still remember the smells from her kitchen and having to watch the Lawrence Welk show on Saturday night. There was no way around it.

    Bon apatite ! !

  • Bruce Schor

    My wife and I happened upon P’tit Louis Bistro while looking for a meal before a concert downtown.
    We braved the Bistro even though the A/C had crapped out.
    What a pleasant surprise!
    I’m usually leery of restaurants where the pepper mill is more than 2% of the total interior space.
    In the case of P’tit Louis it was unfounded.
    The food, service and general ambiance were of a very professional level.
    The bread was terrific.
    I started with a duck confit, fois gras shavings and arugula salad that was both very filling and very, very tasty..
    Every time I had a bit of the fois gras shavings it was a culinary revelation.
    I order a charcuterie platter with both meats and a country pate.
    I love good pate and was a bit dismayed when none appeared on my plate.
    The server explained that they were out of pate and substituted another meat in its place.
    Thank goodness the platter was good or I would have been upset that I hadn’t been told in advance.
    This was not the first time a substitution was made to my dinner requests.
    Flying Star has done it to me a couple of times.
    I’m used to better communication between server and servee.
    That aside I would definitely go back and explore the mussels among other items.
    Jim Millington’s rave of the Meules Roquefort is enough to get me down there again

  • Jim Millington

    We were also there this past weekend at the same time as Barbara. I was a little perturbed at being seated a little late after people who had come by for twenty minute seating, left and come back after we arrived, but finally realized that Chris had checked us off the list and left for construction duties at the new place. John didn’t recognize us and thought we had just arrived. Our food, unlike Barbara’s arrived fairly fast. We were probably among those who arrived after her and were served earlier.
    What amazed me, having just returned from Paris, is that our food was much better than Paris in addition to being 1/3 of the price. The price difference was expected but not the quality. I also probably got you in trouble with Barbara as I recognized her. When she inquired as to how I knew who she was, I said I had seen her picture on your blog. Later I realized that this was an accidental bold-faced lie. I had seen her photo on some site which was some sort of Asian Food club. I decided not to join because my porkulence (yes-it is not a real word) doesn’t need to be encouraged to eat even more. A couple of days later when even my aged short term memory was still active I saw her name on your review of Budai. I apologize to both of you for this transgression.

  • Barbara

    Although our meal was delicious, it was obvious during our visit last week that with the construction of the second location well underway and the chef there to supervise, the kitchen staff was not up to the task of effectively delivering in a timely manner. Waiting 15 extra minutes outside for our table was fine, I don’t expect the staff to rush diners, but when we were seated we waited an agonizingly long 50 minutes for our food….a salad, a sandwich and 2 orders of mussles. Tables that were seated after us ate first, another table seemed to wait as long as we did and no explanation was offered by the staff…just endless rounds made with more bread.

  • Michael

    Hello Gil,

    Just wanted to ad this restaurant has a 3 powerhouse partner that not many know about. Steve Paternoster is the 3 power behind this project. Steve is most know for long time restaurant Scalo and the other Nob Hill favorite Brassierie La Provance where Cristoph worked as a manager for Steve previously. Steve Paternoster has also signed up for ownership of 3 Eistein Bagel franchise locations. http://www.bizjournals.com/albuquerque/print-edition/2011/02/04/Einsteins-franchisees-bagel-expansion-nm.html


  • James Zion

    I am the guy in the blue shirt in the middle, and Elsie RedBird is partly hidden by the head of the women in the foreground. We were so preoccupied in talk that we didn’t notice. Nice surprise. Divine lunch. We are becoming regulars.

  • Jim Millington

    I seem to go from periods when I am very critical of your favorite places to periods when I think you are insufficiently lavish in your praise. These past couple of weeks have been in the latter phase and P’Tit Louis Bistro is my favorite restaurant in all of New Mexico. The Moules Roquefort is so good that I break all my normal rules and order this virtually every visit. I can’t believe I do this but will soon revert to my normal habit of ordering something different every time. The Child Bride always orders the Croque Monsieur but this is the pattern she follows everywhere-she ordered it once and didn’t die-so it must be repeated forever. Most places start cooking her food as soon as they see our Mini pull up. When you get around to a numerical rating give this place a 32.

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