Burrata. Check. Lentil Salad. Check. Creme Brûlée. Check. At La Petit Maison you must come prepared. Their menu should have an asterisk right by the "must order" items. But everyone who walks through LPM's doors, whether it be in Nice, London, or Dubai; already know what they're there for. But if for some reason you don't...well then I've got you covered.
For the adventurous eater in your party, may I suggest the escargots. They’re buttery, they’re garlicky, and I can assure you that they went no where near my mouth. That’s right. I, curiously enough, am not the adventurous one in our group. So instead, I scarfed down a creamy burrata with no regrets. The lentil salad is so so so refreshing. And one that is featured on our home menu as well. As in, we have it every Wednesday at home. It’s that good. I’ll post a recipe below.
Mains were as you’d expect. Delicious. But I’d like to fast forward now to dessert. I finally finally got to try the infamous french toast and creme brûlée. Hot damn. Those were some mean sugary, crunchy, sweet, blissful morsels of delight. But permit me to suggest the cheesecake, the next time you dine at LPM. That cheesecake definitely stole the limelight. Incredibly creamy, incredibly unctuous, incredibly adipose and incredibly delicious. Leave feeling satisfied, with the strong desire to return that very evening for the dinner service. One trip to LPM is never enough.
Recipe adapted from: FOODIEBYNATURE
1 garlic clove, peeled
1 red onion, peeled
1/2 apple, granny smith, cut into 1-2mm cubes
2 celery stalks, cut into 1-2mm cubes
A few cherry tomatoes halved and slightly crushed
3 tbsp Olive oil
1 lemon, juice
salt and pepper
2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
3. Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
4. Drain the lentils and cool down under cold, running water.
5. Put them in a bowl, add the apples, ,tomatoes,onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.
