Tucked away within the unassuming facade of Culinary Institute LeNôtre is one of Houston's best values in French dining. Kris Bistro, helmed by chef Kris Jakob, is staffed by aspiring culinary students both on the floor and in the kitchen. The net effect is earnest but not amateur, and everything is made in-house. That includes the divine charcuterie. Selections change based on which meats are cured and ready to go, but can include aged ham, beef bresaola, merguez sausage and cold smoked duck breast. Also to be admired is the whimsical presentation. The meat is hung from clothespins on a specially built rack, allowing diners to release the lovely slices of meat and watch them fall gracefully onto carefully held plates. Wash them down with one of the many red wines offered at quite reasonable prices.