pierre calmels
“Some dishes take hours,
some take minutes –
the most important is the quality and respect of the
              - Pierre Calmels
Charlotte and Pierre
met in 1999,
while working at
Le Chateau d’Ouchy in Lausanne, Switzerland.

Pierre had just returned from New York working under Chef Daniel Boulud.

A few years later the call came from Georges Perrier to join his team at the

world-famous Le Bec Fin, bringing them to Philadelphia.


After 8 years at Le Bec Fin, from Sous to Executive Chef,

and their two daughters Julie and Jeanne,

it was time for Charlotte and Pierre fly on their own.


Charlotte paired her front of the house experience and wine knowledge

from Brasserie Perrier and The Restaurant School, with Pierre’s
fine bistro cuisine, and a few months later, Bibou BYOB was packed every night!

Bibou is located in the former Pif location on 8th street, and holds a special place in their personal history, as it was the location where they celebrated their nuptiuals. 

In 2012, along with the birth of their third daughter Eloise,

they received their first of many 4-bell reviews from Inquirer food critic, Craig Laban.


Bibou’s tasting menu is changed every week, with the team collaborating at the end of dinner service on Saturday night in order to bring each guest a new experience, whether they’re first time diners or beloved regulars. 

Pierre is considered an “old school chef,”
visiting the market for produce,
picking up fish daily,
and creating a menu that reflects the
best product the season has to offer.
Our Team 

(left to right) 

Meliton, Eli, Jeffrey, Pierre Calmels, Dustin, Jon, Delroy