Straight from the Chef
When you walk into La Petite Pierre, it’s hard not to notice the beautifully framed Maisonette menu placed in the foyer as a tribute to the bistro’s origin and familial ties. Rich with carefully chosen French cuisine, the menu continues to represent the very reasons La Petite Pierre has become a staple in the community—people and food. While guests come for different reasons—birthdays, anniversaries, or family get-togethers, they all come to share a meal. Through the dining room and into the kitchen, Chef Eric Polhamus continues to honor classical French cuisine with flare and continuous exploration of what it means to serve good food.
When La Petite Pierre’s owner, Michele Vollman was searching for an executive chef, Eric’s amazing palate, thirst for knowledge, and desire to explore culinary boundaries made him an obvious choice. From a young age, Eric always gravitated towards the kitchen. Whether it was cooking Oklahoma Browns with his grandmother and watching the simple ingredients transpire into something delicious, or being taught by award winning chefs, Eric always knew creating food was in his future.
The bistro’s ever-evolving menu is a perfect reflection of Eric’s continuous search for flavor, complexity, and his ability to make tradition new and exciting. Eric’s personal journey as a chef is reflected in his culinary creations at La Petite Pierre. You can taste his time in Houston in the Southwestern flavors just as much as you’ll notice the importance of fresh and local ingredients in every dish. Whether he’s cooking traditional French cuisine like Coq Au Vin or his favorite summertime dish-- simple heirloom tomato salad with whipped feta, house pickled onions, and fresh herbs, Eric’s passion for food and sharing it with others is apparent in each dish.
More obvious than his love of food is his desire for learning about it. From growing his own vegetables and herbs in his Mariemont garden to connecting with local farmers through the Ohio Valley Food Connection, Eric is constantly experimenting with new ingredients and techniques he learns from those around him. You can find him competing with his team in the Culinary Fight Club or participating in Farm to Table dinners hosted by local farms. You might even see this two-time reigning champion of the Food Fight competition competing with local chefs to create fantastic dishes at a moment’s notice with unexpected and unfamiliar ingredients. Wherever he is, he is constantly learning and refining his approach to food, flavor, and keeping up with culinary trends.
From experimenting with flavors to his commitment to continuous learning, Chef Eric keeps the dining experience at La Petite Pierre exciting and always delicious. Come in for dinner and see what Eric’s cooking up today.