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La Petite Maison Beirut and Beyond That!
When I come here, it always feels like it's the first time I am enjoying the wonders of La Petite Maison… Located in the heart of Beirut, La Petite Maison fresh aura welcomes you into a simple yet unique space, where art, a bit of color here and there and the flavors meet of the Mediterranean meet.
It's La Petite Maison is a favorite in London, Dubai, Istanbul and surely Beirut. It's a heaven for foodies where every bite is guaranteed to amaze.
Their famous warm shrimps, their renowned meat, their pasta cooked al dente, their crème brûlée and much more.
- Warm shrimps cooked to perfection float on a bed of olive oil and sprinkled with black pepper. This famous plate is served with a metallic spoon and decorated with shredded basil. It's where simplicity is redefined, plates that will make you scream from joy one bite after another.
- Tuna Carpaccio is about thick slices of tuna served with hazelnut and marinated in a superb sauce.
- The lentil salad is simple and tasty.
- The Burrata… Let me just say that I'm not sure anyone else around town serves the same quality and taste. It is smooth and milky served with cherry tomatoes, olive oil, balsamic and of course Basil leaves, that adds fresh aromas and more flavors to this dish.
We were two people and ordered four starters to share before moving on to the main dishes. The plates were so good, we finished them in seconds.
- The Cep Rigatoni is better than that served in hundreds of Italian restaurants I've been to. Al dente like they should be, enjoyably salty, lightly oily and mixed with panfried ceps.
- Today's special plate is the Cod Fish; simply code cooked with butter and a red pepper sauce on the side. Again... you can't imagine how great simplicity tastes!
Other than the good service, the professional attention, the great vibes, the cleanliness and class, the superb food and beautiful decor, the manager introduced me to a new Lebanese wine, new to me, Domaine Iris 2009, a wine from Btalloun, a full bodied blend of Merlot, Syrah, Cabernet Sauvignon and Cabernet Franc with a rich fragrance nose and rich berry flavors. I believe I do have a new local favorite red wine, which I recommend you try.
Lunch ended with a revisited version of the Panna Cotta, a famous dessert made with local Laban and the loaded crème brûlée i enjoyed to the last bite.
Read the previous reviews, check the photo gallery below and book a table at one of Lebanon's best restaurants and surely one of my personal favorites.
