{"id":387,"date":"2014-11-18T13:35:46","date_gmt":"2014-11-18T13:35:46","guid":{"rendered":"http:\/\/www.stuffbysofia.com\/blog\/?p=387"},"modified":"2014-11-18T14:00:40","modified_gmt":"2014-11-18T14:00:40","slug":"la-petite-maison-faultless-for-a-special-occasion","status":"publish","type":"post","link":"https:\/\/www.stuffbysofia.com\/blog\/2014\/11\/la-petite-maison-faultless-for-a-special-occasion\/","title":{"rendered":"La Petite Maison | Faultless for a special occasion"},"content":{"rendered":"

We had two reasons to go to La Petite Maison. First of all, one of our friends is a talented chef and he works in their kitchen. Secondly, it seemed to be an ideal place for a special occasion. It was.<\/p>\n

Try to book as early as possible. I called about ten days earlier and I managed to get a table for ten (in the evening, yes). This is not an issue for us – we are Greek and prefer eating late generally. On that particular occasion we also had tickets for La Soir\u00e9e (will blog about it soon) which finished around nine thirty, so ten was just right.<\/p>\n

Style wise, La Petite Maison is basically… bland. A nice space\u00a0but nothing to write home about. It belongs to the type of restaurant that’s much more about the food and the service rather than the awesome interior. The s.o. thinks that’s exactly how good restaurants should be.<\/p>\n

The thing that I can’t get over (apart from the food, but more on that below) was how many members of staff were in there! We are talking numbers, people! La Petite Maison is the type of place where you just have to *think* about something (more wine, more water, more bread) and someone is around to deliver. I should note however that this did not feel intrusive. Staff were not hovering, they were just there at the right time.<\/p>\n

What we really enjoyed was the food.<\/p>\n

\"La<\/a><\/p>\n

We went for a nice salad (I want to say it was a Ceasar’s) and the Carpaccio de Boeuf. The s.o. being a bit of an expert on Carpaccio, he highly recommends it.<\/p>\n

\"La<\/a><\/p>\n

I went for the amazing pork chops, which were tender and… raw. OK, fine, the proper way to say it is “under cooked” and the chef recommends them that way. He is right but it does come as a bit of a shock when you see the pink side.<\/p>\n

\"M\u00e9daillon<\/a><\/p>\n

The s.o. went for M\u00e9daillon de Chevreuil aux Ch\u00e2taignes (which the menu reliably informs you is\u00a0Loin of Venison with Chestnut). The sauce is bloody amazing (bloody. Like the Venison, which people tell me is the right way to cook it).<\/p>\n

\"Mousse<\/a><\/p>\n

We were too full for dessert but that has never stopped us (especially when we are talking about chocolate). The warm chocolate mousse was thick, yummy and basically a chocolate mousse with chocolate and some more chocolate. We both loved it.<\/p>\n

Honorable mention goes to the\u00a0sommelier, \u00a0a polite and knowledgeable gentleman who tried to recommend wines based on our food choices and the information we gave him (I was most unhelpful when explaining what I like and dislike – using all the wrong words – but he did get it).<\/p>\n

Crowd-wise we are talking 20-30 years younger than Le Caprice<\/a>. We saw\u00a0the trendy people in there\u00a0and very few families. Surprisingly, \u00a0many people in their twenties too (Amazing hair, impeccable manicures, you get the picture).<\/p>\n

Last word: We loved it. This is an unapologetically high quality restaurant without pretensions. Staff members are\u00a0very polite and welcoming (you could be excused for expecting snooty but they are lovely) and the food is *exactly* right in terms of quality and presentation. A definite thumbs up from us, an ideal spot for a special occasion.<\/p>\n

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\nDisclosure:<\/strong> We went to\u00a0La Petite Maison on 08 November 2014\u00a0and paid for our meal in full. No prior discussion with the restaurant took place.
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La Petite Maison<\/strong><\/em>
\n53-54 Brook\u2019s Mews<\/em>
\nLondon W1K 4EG<\/em>
\nTel: 020 7495 4774<\/em>
\nhttp:\/\/lpmlondon.co.uk\/<\/a><\/em><\/p>\n

Why not check out:<\/p>\n