Trout amandine comes in a satisfying version, the sauteed fish tender and slightly caramelized and accompanied by a traditional lemon-butter sauce, basmati rice and ratatouille, which I thought was cooked beyond the mushy point. Half a roasted cornish hen, splendidly crisp and juicy, comes with excellent sauteed potatoes and that same ratatouille, cooked more reticently on this occasion. Served with a dark cognac sauce, it was accompanied by sauteed mushrooms and creamy scalloped potatoes. Perhaps the best dish we encountered at Le Petit Bistro comprised an earthy and slightly sweet combination of slices of pork tenderloin lapped with an apricot, prune and armagnac sauce, served with the ubiquitous garlic-parsley sauteed potatoes. Rich and intense, it was great.
Desserts fall neatly into the most traditional French type.
They're simple, basic and gratifying. One sticky point is bread. Good chewy, crusty French-style bread is available in Memphis, but we don't find it on the tables at Le Petit Bistro. And any restaurant that serves French food needs good bread. Some changes in the restaurant's interior may take some getting used to for longtime Aubergine patrons.