The prime bavette tartare is brightly seasoned raw beef served with mottled shelling beans tucked into a jar. (Brian Vander Brug / Los Angeles Times)
New chef Remi Lauvand, who was executive chef at New York’s Montrachet in 1998 when it earned three stars from the New York Times, has created new dishes at Cafe Pierre. (Brian Vander Brug / Los Angeles Times)
The spicy house-made merguez sausage is served with panisse (fried chickpea dough) at Cafe Pierre. (Brian Vander Brug / Los Angeles Times)
Diners chat with a member of the wait staff at Cafe Pierre, a French bistro that has been on the same block in Manhattan Beach for 30 years. (Brian Vander Brug / Los Angeles Times)
Veal breast with shelling beans and jalapeno veal jus at Cafe Pierre in Manhattan Beach. (Brian Vander Brug / Los Angeles Times)
A couple of years ago, Cafe Pierre owner Guy Gabriele refreshed the decor with a red, white and blue color scheme. A blue swirl or wave motif appears next to the name out front, is etched on the mirrors above the red banquettes and dances across a back-lit panel that runs along one wall of the dining room. (Brian Vander Brug / Los Angeles Times)
Baba au rhum is tender yeasty cake doused in rum and served with whipped cream tucked inside. (Brian Vander Brug / Los Angeles Times)
