Our regionally acclaimed chefs artfully wed traditional French-style cooking with new and adventurous flavors that create meals you’ll never be in a hurry to finish. All of the ingredients are carefully selected for how they enhance the seasonal recipes and most come from regional sources to ensure their freshness. Each plate will arrive at your table as a work of art.

You’ll find our staff is attentive, but not obtrusive. So if you’re not sure of what to order, ask. Want advice on pairing your food choice with the right wine, craft beer or spirits? We can assist. Wine Spectator has honored us with its coveted award of excellence for offering “one of the best restaurant wine lists in the world.” In addition to pouring domestic and international favorites, we proudly feature vintages from our fine nearby wineries, craft breweries and distilleries. And at the end of your meal, you will find immense pleasure in our pastry chef’s passion for creating beautiful, sweet confections.

While you are with us, we encourage you to take your time. Wear what is comfortable for the occasion. We love being part of your celebrations, your romantic getaways or business exchanges. You will find it easy to converse in our beautiful dining room as well as on our open-air patio. Both seatings offer a breathtaking view of Lake Michigan from our bluff vantage and come evening, the sunsets are spectacular all four seasons.

All of us at the Bistro hope you will long for your next visit. That you will dine with us often. And that each time you come, you will say we gave you even greater epicurean happiness.


CheyenneCheyenne Galbraith, executive chef

For 15 years, Cheyenne has relished creating foods that are so sumptuous you’re never in a hurry for the meal to end. She began her career as an artist, but her palette changed from colorful paints to the local harvest, exotic spices and the freshest meats, poultry and fish. Her mentor after culinary school was the renowned Chef Jennifer James of Albuquerque, New Mexico (nominated seven times for the James Beard “Best Chef in the Southwest” award). Now Cheyenne finds this French-style bistro as the perfect canvas for her to foster indulgent dining in Southwest Michigan.

As executive chef, she personally selects the Bistro’s ingredients. She desires to make her menu selections very approachable, yet not your expected fare in this corner of Michigan. Then she pairs them with wines, brews and spirits that make a tantalizing match -- for she knows if she pleases you this visit, you'll return again and again.


JamesJames Galbraith, sous chef

Inspired by Chefs Jacques Pepin and Paul Bocuse, James creates deliciousness with classic French techniques and locally sourced foods. Each plate presents exquisite, new flavors and tempting colors that leave you longing for the next taste.

His story in the kitchen begins as a young boy watching his grandmother cook amazing foods from ingredients picked from her garden in the Upper Peninsula of Michigan. Her freshness legacy is now his signature and he calls on nearby farmers, ranchers and fishmongers to help him leave his culinary mark. Passionate about learning, he spends his time off trying new food combinations and, traveling throughout the region, tasting and then improving on the work of acclaimed chefs. See for yourself how he turns each plate into a symphony of distinct notes on your palate.

SamerSam Badreddine, maître d'

Since 2010, Sam has been welcoming and serving guests at the Bistro. His graciousness and skills at food and beverage pairings have helped the Bistro earn several regional awards including “Best Sunday Brunch” by The Herald-Palladium, “20 Greatest Getaways,” by Midwest Living, “Region’s Best Fine Dining Restaurant” by Shore Magazine and the aforementioned Wine Spectator award. He is well known in the community for giving his time to raise funds for breast cancer research, local schools, autism programs, 100 Women Strong, Lory’s Place and the Southwest Michigan Symphony Orchestra. But it is here at the Bistro that his attentiveness flourishes and why it is so difficult to leave once you take your place at the table.


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