The story
LPM La Petite Maison brings a slice of the French Riviera to Riyadh, preparing Mediterranean cuisine à la minute from sun-soaked produce. The kitchen treats ingredients like artichokes, lemons, and girolles as the primary drivers of every plate. They source these elements with meticulous care before cooking them quickly to preserve their natural texture. This approach aligns with the restaurant’s recent recognition by Gault&Millau, which noted the venue’s ability to balance Provençal traditions with current culinary trends.
Diners encounter precise preparations that define contemporary French Riviera cuisine. The menu features the braised lamb shank served with a rich purée bathed in lamb jus, Taggiasca olives, and cherry tomatoes. The truffle rigatoni arrives as a handmade pasta dish that showcases seasonal mushrooms without overwhelming the palate. Other notable plates include the salt baked sea bass accompanied by artichokes and the pan fried Dover sole finished with mustard seeds and almonds.
Bright modern artworks and heavy vases filled with fresh flowers line the expansive ground floor space inside the Mandarin Oriental building. White china, fine linen tablecloths, and marble surfaces create a pared back foundation for the bold color palette. Harlequin mirrors and a central bronze sculpture reference classic nineteenth century French bistros while bossa nova tracks play softly overhead. Guests gather around the classic bar to watch bartenders craft drinks behind polished stone counters.
Beverage staff select rosés from smaller vineyards that carry distinct regional stories. Non alcoholic options feature the signature Tomatini sorbet, a refreshing creation developed alongside Michelin starred chef Danny Khezzar. Traditional pastries round out the meal, including a thin sliced apple tart paired with vanilla ice cream. A selection of homemade fruit sorbets provides a light conclusion to the evening service.
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