LE PETIT BISTRO has plans to expand next door with a French-cafe theme. The Lower Pollet establishment has enjoyed considerable success since it opened in June 2005.

Owner Howard Holland said that its mix of rustic and semi-gastro French cuisine served up in a cosy and authentic atmosphere had been an instant hit.

‘All our kitchen and front of house staff are French, creating a genuine dining experience.’

Mr Holland said manageress Delphine Auder and her partner, Mickael Pesrin, had been instrumental in making the restaurant a success.

The couple have just bought a 20% stake in the business.

Mr Holland said: ‘With so many restaurants struggling at the moment, it is great to see two young people with such confidence in the industry and their role in it.’

The couple met at catering college in Dinard where they completed seven-year courses. Prior to their appointments at Le Petit Bistro, she was assistant manager and he was second chef at Christies.

Pending planning permission, Mr Holland hopes to have Le Petit Cafe and Bar open by the summer.

‘It will be a more informal eaterie selling light French snacks all day. It will also have a deli feel to it, selling home-made food to take away.’

Mr Pesrin said it would be akin to French tapas with finger food, open sandwiches, tartelette and cheese and charcuterie boards. A broad range of French wines and beers would also be available.

Mr Holland said that the new eating area would share the same central kitchen.

‘The food served in the new cafe will be very seasonal and there will be no fixed menu. Everything will be done off blackboards.’

The new premises were formerly the Victory Inn and more recently a travel agent.

Miss Auder said buying into the business had been a dream come true.

‘We did not have the opportunity to do this in France and could have not done it here on our own. This is the perfect arrangement.’

Mr Holland said: ‘We know we have a great concept here and can expand it further but it is all about taking it one step at a time.’

When first opened, the restaurant operated just on the ground floor but after three months it expanded upstairs.

‘We did not want to be too ambitious from the start, but it was phenomenally successful from day one,’ he said.

‘It is important for us not to expand too quickly because we don’t want standards to slip. If we do expand off the island, we still want to keep good professional French staff.’