La Petite Maison
13-15 West 54th Street, NY, NY,
212-616-9931,
Website: www.lapetitemaisonnyc.com
Open for dinner Sunday – Thursday, 5pm – 11pm and Friday – Saturday, 5pm – 12am. Lunch is served Monday – Friday, 11:30am – 4pm. Brunch is served Saturday – Sunday, 11:30am – 5pm Breakfast service will begin shortly. For reservations call 212.616.9931.
For the past 21 years La Petite Maison (11 Rue Saint-Francois de Paule, Nice France) has been the most beloved restaurant in Nice, France, tucked away between Place Massena and Old Nice. Celebrated Nice owner and creator Nicole Rubi has introduced the New York City location, which opened to the public on December 8th, 2010 in the former Acquavit space.with owner David Barokas who also owns La Guerite restaurant on Le Iles de Reins and several other properties in Cannes
Known as the doyenne of the Nice restaurant scene due to her unique style of service as much as her signature Niçoise cuisine, Rubi welcomes a global celebrity clientele, including leading heads of state such as French president Nicolas Sarkozy and most recently Chinese president Hu Jintao.
The 142 seat, two floor restaurant has been designed by award-winning French architect, Cyril Durand Behar (Lancome Institute, The Grand Hotel in Cannes and Dolce & Gabbana boutiques), with the intention of capturing the spirit and conviviality of the celebrated restaurant while embracing a contemporary style fitting of New York City. Located behind the Museum of Modern Art, La Petite Maison is set in an old town house that previously belonged to the Rockefeller family. Private dining rooms and an eye catching market table filled with seasonal flavors of Nice, including extra virgin olive oil, vegetables and regional salts, can all be enjoyed on the main floor. A large bar surrounded by several tables ideal for a quick bite or casual tasting is also on this level.
Downstairs patrons will walk through an intimate lounge with accented furniture designed by artist Yves Klein, whose work is currently on display across the street at the MoMa. Beyod the lounge, the impressive main dining area unfolds under a vast atrium showcasing an open courtyard flanked by wooden shutters, reminiscent of the historic and charming passageways of Nice. The walls are covered with contemporary art from celebrated international artists, just as they are in Nice. Leading the charge is Jean-Daniel Lorieux, one the most famous photographers of his generation, with many more talented artists to follow. For the true experience of the restaurants, request to be seated in this area.
In order to capture the signature culinary elements of the renowned La Petite Maison cuisine, Barokas and Rubi appointed Nice native Alain Allegretti (Allegretti restaurant; Atelier and Le Cirque) as consulting Chef and Arno Busquet (chef at the famed La Guerite in Cannes), as chef de cuisine. Previously Busquet was highly lauded for his work at Les Ombres at the Musée du Quai Branly in Paris, before which he spent almost ten years working with Joël Robuchon.
Consulting Chef Alain Allegretti
The tone is set when waiters bring guests small brown, paper bags filled with warm baguettes to dip in olive oil to enjoy with their cocktails. Long time fans of La Petite Maison will relish in the familiar signature dishes that Rubi intended for sharing. Her menu begins with The Flavors of Nice where she offers a tasting of her signature Provençale staples including: Petits Farçis Niçois (Stuffed baby vegetables Niçoise style); light and crispy Zucchini Blossom Beignets and the classic Pissaladière (an onion/olive tart reminiscent of pizza, served in squares), Rubi’s famed Artichoke Salad; and Warm Poached Shrimp and Basil Salad.
The menu also features their traditional Provençale Soupe de Poisson (fish soup with rouille). With its intense flavor, it is is a beautiful rendition. Other offerings include an unusual and highly recommended Roasted Bone Marrow with confit tomatoes, grainy mustard and toasted country baguette as well as Rubi’s decadent Black Truffle offerings, which include French style scrambled eggs; a lush Macaroni with fresh cream; and black truffle risotto among others.
Signature zucchini blossom beignets Tapenade
We especially enjoyed all the above as starters but recommend going easy: portions are large The kitchen’s real strong points are the well executed entrees. When in doubt, order any preparation for two and you won’t be disappointed. We loved the miraculous Roasted farmer’s chicken for two (preparation is 45 min.). At $55, it is a bargain and definitely in the race for the best roast chicken in town,
Also excellent, is Dover Sole cooked in butter (600g price for two persons) MP. Floured and quickly sautéed, it is beautifully filleted tableside and is crisp at the skin level and moist within. The accompanying mashed potatoes and green salad are paragons of perfection. For dessert, go for Lemon Sorbet, doused in Vodka or request a coupe, made with smooth chocolate ice cream and Chantilly Cream. Finish with excellent Cappuccino and you will be inordinately pleased.
There is a short and well chosen wine list that, with a little searching, offers some nice bottles under $100 and wines by the glass starting at $12. We loved the "Veuve Clicquot, Brut Rose‚, N/V" $25. It was full of bubbles and delectable fruit.
Service at La Petite Maison is casual, attentive and benevolent and for an offbeat experience that can be expensive or affordable, depending on your selection, La Petite Maison is a pleasant surprise, a welcome addition to the New York dining scene and one of the most interesting restaurants to open this year. And remember . . . that chicken requires 45 minutes advance notice. It’s definitely worth the wait!
Toast with bone marrow
Wild Striped bass with artichokes, seasonal mushrooms, tomato and basil
Warm shrimp with lemon dressing and basil
Copyright 2011 By Punch In International. All Rights Reserved
13-15 West 54th Street,New York, NY 10019
www.lapetitemaisonnyc.com
Sample Dinner Menu (Items and Prices Subject to Change)
Choix de 6 saveurs 2 personnes minimum 25pp
Signature baby artichoke salad Creamy burrata
Signature zucchini blossom beignets Tapenade
Stuffed vegetables Niçois style Traditional onion tart
Envie de 7 saveurs de la mer 2 personnes minimum 50pp
Classic brandade Smoked salmon
Warm shrimp salad with basil Fried calamari
Sardines Riviera style Traditional fish soup
Yellow tail tuna carpaccio
Attrait de 10 saveurs 2 personnes minimum 75pp
Signature baby artichoke salad Creamy burrata
Signature zucchini blossom beignets Half big prawn
Stuffed vegetables Niçois style Smoked salmon
Traditional provençale fish soup Truffle macaroni
Warm shrimp salad with basil
French style whipped eggs with black truffle
Pissaladière 9
Traditional onion tart
Olives de Nice en Tapenade 11
Olive Tapenade
Coeur de laitue à la César 13
Heart of baby lettuce with Caesar dressing Nicois style
Marinade de poissons et crustacés 29
Seafood and shellfish crudo
Thon finement taillé, piment vert, cebettes, mangue et citron 19
Yellowtail tuna carpaccio with jalapeño peppers,
scallions, mango, and lemon
Les petits farçis Niçois 14
Stuffed baby vegetables Niçoise style
Poivrons rouges et jaunes rôtis et à l’huile d’olive 12
Roasted and marinated red and yellow peppers
with extra virgin olive oil
Salade d’haricots verts, l’huile d’olive et vieux balsamique 12
Haricots vert salad, extra virgin olive oil,
and aged balsamic vinegar
Salade d’artichauts violets 15
Signature baby artichoke salad
Tomates pays, burrata, basilic et huile d’olive 19
Beefsteak tomatoes with mozzarella di buffala, basil,
and extra virgin olive oil
Beignets de fleurs de courges 15
Signature zucchini blossom beignets (market availability)
Salade de Nice 15
Traditional Niçoise salad
Le chèvre frais rôti à la crême de romarin 17
Salad with roasted goat cheese and rosemary cream
Saumon fumé maison, pain aux céréales et chantilly 19
Smoked salmon, cereal bread and whipped cream
Spaghetti à la tomate fraîche et aux piments 16
Spaghetti with fresh tomato sauce and serrano peppers
Friture de calamars 14
Fried calamari
La soupe de poissons, croûtons et rouille 14
Traditional provencale fish soup with rouille and garlic croutons
Les crevettes tièdes à l’huile d’olive citronée et basilic 19
Warm shrimp with lemon dressing and basil
Pain grillé os à moelle 10
Toast with bone marrow
Les Truffes: Melanosporum
Truffles
Brouillade aux Truffes 38
Truffled creamy scrambled eggs
Macaroni aux Truffes 55
Truffled creamy macaroni
Sandwich aux Truffes 75
Truffle sandwich
Risotto aux Truffes 55
Truffle risotto
Extra Truffes (5g) 45
Les grosses crevettes cebettes et au piment 42
Roasted jumbo shrimp
Les grosses crevettes flambées au pastis 42
Jumbo head on shrimp flambéed with pastis
Coquilles Saint Jacques rissolées à l’ail 33
Seared sea scallops with roasted garlic
Loup de pêche cuisine “comme on aime” 32
Wild striped bass with artichokes, seasonal mushrooms,
tomato, and basil
Sole de petit bateau cuite au beurre (600g idéalement pour deux) MP
Dover Sole cooked in butter (600g price for two persons)
Linguini onctueux au homard rôti 32
Roasted lobster with linguini in a creamy lobster sauce
Tagliolini à l’encre de seiche 24
Black tagliolini with shrimp, sea urchin and serrano peppers
Homard grillé au beurre d’herbes 42
Grilled lobster with herbs butter
Thon comme un tournedos au poivre 38
Tuna steak “like a tournedos” with pepper sauce
Le filet de boeuf Au Poivre (Pepper Sauce) 42
Grille Béarnaise (Bearnaise Sauce) 42
Carré d’agneau en croûte d’herbes 35
Herb crusted rack of lamb
La côte de boeuf (prix pour 2 personnes) 80
Bone in ribeye for two
Le châteaubriand (prix pour 2 personnes) 70
Chateaubriand for two
Poulet fermier élevé aux grains (prix pour 2 personnes) 50
Roasted farmer’s chicken for two
Côte de veau de lait fermier (prix pour 2 personnes) 60
Milk fed veal from the farm for two
Courgettes provençales 8 Panisse au romarin 8
Zucchini provencale Rosemary chickpea fries
Champignons de saison 10 La véritable purée 8
Seasonal mushrooms French potato puree
Fondues d’épinards à l’ail 8
Wilted spinach with garlic
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Partial Wine List
La Selection au Verre?
Champagnes et Petillants
"Domaine Mo‰t & Chandon, France, N/V" 18
"Veuve Clicquot, Brut Ros‚, N/V" 25
"Domaine Ruinart Brut Ros‚, France N/V" 31
"Dom P‚rignon, 1999" 60
Vin Rose
"Provence,Perle de rose, ch Real Martin , France, 09" 15
Vins Blancs
"Chardonnay, Laforet, Dom. Joseph Drouhin, Burgundy 09" 13
"Sauv. Blanc, Henri Bourgeois , Loire Valley, France, 09" 13
"Pinot Grigio, Esperto, Veneto, Italy, 08" 12
"Sauv. Blanc, Chƒteau de Sancerre, Loire Valley, France, 08" 14
"Sauv. Blanc, Stoneleigh, Marlbourough, New Zealand, 09" 12
Vins Rouges
"Pinot Noir, Xavier Flouret, Menetou-Salon, France, 06" 15
"Merlot, Domaine Grapillon, France 09" 12
"Syrah, Chƒteau Real Martin, France 05" 15
"C“tes-du-Rh“ne, Garrigon, France 09" 14
"Cabernet Sauvignon, Casa Lapostolle, Chile, 07" 13
"Bordeaux, Le Seuil de Mazeires, Pomerol, France, 07" 20
Les Champagnes
100 "Ayala, ""Brut Majeur"", (91 WS)" 105
101 "Mo‰t & Chandon, ""Imperial""" 125
102 "Mo‰t & Chandon, ""Imperial"", MAGNUM" 260
103 "Veuve Cliquot, ?Yellow Label?" 125
104 "Veuve Cliquot, ?Yellow Label?, MAGNUM" 300
105 "Veuve Cliquot, ?Rose?" 250
115 "Veuve Cliquot, ?Rose?, MAGNUM" 450
106 "Ruinart ""Blanc de Blancs""" 175
107 "Ruinart ""Rose""" 210
108 "Mo‰t & Chandon, ?Dom P‚rignon?, 1999" 415
109 "Mo‰t & Chandon, ?Dom P‚rignon?, 1998, MAGNUM" 1100
110 "Mo‰t & Chandon ""Dom P‚rignon"" Ros‚, 2000" 1075
111 "Krug, ""Grande Cuv‚e""" 500
112 "Perrier-Jou‰t, ?La Fleur?, 2002" 375
113 "Perrier-Jou‰t, ?La Fleur?, Rose 2002" 725
114 "Louis Roederer, ?Cristal?, 2002" 650
115 "Louis Roederer, ?Cristal Rose?, 2002" 1295
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Website Menu
Choice of 6 saveurs minimum of 2 people 25pp
Signature baby artichoke salad Creamy burrata
Signature zucchini blossom beignets Tapenade
Stuffed vegetables Niçois style Traditional onion tart
Choice of 7 saveurs of the sea minimum of 2 people 50pp
Warm shrimp salad with fresh basil Traditional fish soup
Yellow tail tuna carpaccio Smoked salmon
Shrimp in tempura Sardines Riviera style
Fried calamari
Choice of 10 saveurs minimum of 2 people 75pp
Signature baby artichoke salad Creamy burrata
Signature zucchini blossom beignets Half big prawn
Stuffed vegetables Niçoise style Smoked salmon
Traditional Provençale fish soup Truffle macaroni
Warm shrimp salad with basil
French style whipped eggs with black truffle
Traditional Niçoise onion tart 9
Olive Tapenade 11
Cesar Salad 13
Seafood and shellfish crudo 29
Yellowtail tuna carpaccio 22
with jalapeño peppers, scallions, mango, and lemon
Stuffed baby vegetables Niçois style 14
Roasted and marinated red and yellow peppers 12
with extra virgin olive oil
Haricots verts salad, extra virgin olive oil, 12
and aged balsamic vinegar
Signature artichoke salad 18
Burrata with beefsteak tomatoes, basil 21
and extra virgin olive oil
Signature zucchini blossom beignets (market availability) 15
Traditional salad of Nice 15
Salad with roasted goat cheese and rosemary cream 17
Smoked salmon, cereal bread and whipped cream 19
Spaghetti with fresh tomato sauce and serrano peppers 19
Fried calamari 14
Traditional Provencal fish soup with rouille 14
and garlic croutons
Warm shrimp with lemon dressing and fresh basil 19
Bone marrow with toast 13
Les Truffes: Melanosporum
Truffles
Truffled creamy eggs 45
Truffled creamy macaroni 55
Truffle sandwich (specialty of Nicole) 85
Truffle risotto 55
Extra Truffles (5g) 45
Roasted jumbo shrimp 42
Shrimp flambéed with pastis 42
Seared sea scallops with roasted garlic 33
Wild striped bass “Imported from South of France” 45
with artichokes, seasonal mushrooms, tomato, and basil
Dover Sole cooked in butter (600g price for two persons) MP
Roasted lobster with linguini in a creamy lobster sauce 38
Black tagliolini with shrimp, sea urchin and 24
serrano peppers
Grilled lobster with butter 42
Bacon wrapped tuna steak(tournedos) with pepper sauce 38
Filet of Beef Pepper Sauce 42
Bearnaise Sauce 42
Herb crusted rack of lamb 42
Bone in dry age rib eye for two (price for 2 people) 80
Chateaubriand for two (price for 2 people) 70
Roasted farmer’s chicken for two(preparation is 45 min.) 55
Milk fed veal from the farm for two (price for 2 people) 65
Zuchinni Provencale 8 Rosemary chickpea fries 8
Seasonal Mushrooms 10 French potato puree 8
Wilted spinach with garlic 8
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Bio
Allegretti
Consulting Corporate Chef
Alain Allegretti hails from a prominent culinary background developed in kitchens across France and the United States. His cooking style pairs cultural influences from his home city of Nice with the guidance culled from famed chefs including Jacques Maximin and Alain Ducasse.
Most recently, Allegretti opened up his eponymous restaurant Allegretti in the Flatiron District in 2008, which closed in the summer of 2010. This Provençal restaurant was critically acclaimed, earning a rave 2 star review by Frank Bruni in the New York Times, along with glowing critique from the New York Post, Time Out New York, Insatiable Critic, among other outlets.
Previously, Allegretti was the Executive Chef at the New York Ritz-Carlton’s highly acclaimed restaurant, Atelier, Allegretti was instrumental in aiding the restaurant to achieve multi-star reviews by prominent publications. Allegretti honed his culinary skills at several Michelin star rated restaurants including the two-star Restaurant Le Chantecler at Hotel Negresco in Nice, where Jacques Maximin served as his mentor, three-star rated Chez Chapel in Mionnay and three-star rated Restaurant Le Louis XV
in Monte Carlo, under Alain Ducasse. Allegretti arrived on the New York restaurant scene in 2001 as Co-Executive Chef at Sirio Maccioni’s Le Cirque 2000. Discovering all that New York has to offer while working in highly esteemed kitchens, Allegretti enjoys sharing his craft and culture with the city’s most discerning palates.
Raised in the Provence region of the South of France, surrounded by the Alps and the bountiful vegetables and livestock at his family’s farm, Allegretti learned to tend animals and gather fresh produce at a young age. While working on the farm as a boy, he realized his calling and helped his grandmother prepare homemade provisions including ragouts, fresh pasta, sauces and prosciutto, as well as olive oil pressing and wine making.
“I am proud to have learned from all of the chefs I have worked with and instilled lessons from each,” says Allegretti. “Cooking with my grandmother taught me the importance of using the best seasonal ingredients and allowing their natural flavors to shine. From Jacques Maximin, I learned to be flexible with ingredients and to respect the product. From Alain Chapel, I learned a more precise and upscale style of cooking. And from Alain Ducasse, I learned that the smallest details in the entire dining experience make the difference between a good restaurant and a great restaurant. I’ve taken the best of what I’ve learned from all of them and incorporated it into my philosophy and technique.”
Allegretti’s strong cultural and culinary background has been finely tuned by a wealth of experience in several notable kitchens. His cooking style reflects fond memories from his childhood and brings diners an authentic and refreshing experience of the French Riviera right here in New York.
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