The snow was falling heavily as we drove to Petit Gourmand on a cold winter’s night in January but the warm welcome we received by co owner Huw Grifiths and his team made us soon forget the cold outside. We were shown to the comfortable bar area to enjoy an aperitif whilst we took time to make our choices from the delightful menu and well-travelled wine list.
In every respect Petit Gourmand has established its own identity in the last two years and become a very popular restaurant in the area. Head Chef, Iain Miller and Executive Chef, Patrick Robiquet, use the finest ingredients and locally sourced food to create the seasonal menus at Petit Gourmand and have risen to the challenge to provide the superb food that regulars had become used to atthis address on Warwick Road.
The décor is warm and inviting with curtained feature walls, superb lighting and a wonderful use of sumptuous fabrics, which has created a fabulous interior. On a Friday night the restaurant was full and literally buzzing, it seemed that the snow outside had not deterred anyone.
For starters, my friend and I ordered the Smoked Chicken Caesar Salad with Croutons and
Parmesan Shavings and the Twice Baked Smoked Salmon Soufflé with Roquette, Cucumber and
Dill Salad. Each dish created sensational flavours in the mouth. The Smoked Chicken enhanced the Caesar Salad and the Twice Baked Soufflé was just divine, in fact I would certainly order it again.
The excellent choice of alternative starters included: Sautéed Tiger Prawns Mariniere, Parsley, and Cream; Salad of Pear, Blue Cheese and Walnuts; Country Style Pate with a Red Onion
Marmalade; Warm Goats Cheese Crotin on a Beetroot and Lambs Leaf Salad; Belly Pork and
Black Pudding Salad with Apple Sauce; Creamed Garlic Mushrooms on Toast and a Confit of DuckSalad with Spiced Peach Chutney.
As a main course we ordered the Smoked Haddock topped with Welsh Rarebit on Creamed Leeks and Spinach and the Glazed Shank of Cornish Lamb, Garlic Pomme Puree, Green
Beans and Rosemary Jus. We were spoilt for choice as the slow-cooked blade of Scotch Beef Bourguignonne, Celeriac and Potato Dauphinois had been highly recommended. There was also a Grilled Fillet of Sea Bass served on a fishcake with Provencal Sauce and a Roast Duck Breast with Braised Red Cabbage, Parmentier Potatoes and Port and Redcurrant Sauce. However we were delighted with our choice. The food was served on piping hot plates, the presentation was superb and we both agreed that there was a wonderfulcombination of flavours.
Although we were sufficiently full we were so tempted to try one of their magnificent desserts and without much persuasion from our waiter we succumbed to try the Ice Cream Profiteroles served with Sauce au Chocolat and the Lemon Meringue Possett with Raspberry Sorbet. Each dessert was a delight; the ice cream in the profiteroles added a twist to this traditional dessert, which was just delicious. The lemon meringue possett was so very light and the flavours when combined with the raspberry sorbet created a perfect finish to what had been an outstanding meal.
Our 17th anniversary of holy unmarried bliss seemed the most fitting of events to go out and celebrate by indulging in good food. And so continues my quest to visit all worthwhile restaurants in Kenilworth with lunch at Petit Gourmand. We were off to a good start as the restaurant has ample parking around the back which given the inclement weather was a godsend...... For full review please click here
Where Simply Simpsons had slightly clinical, minimalist decor, Petit Gourmand seems more like a French bistro crossed with somebody's front room. So pictures of Parisian Metro stations now adorn the walls where the full-length mirrors used to be, the colour scheme has darkened into softer reds and greys, and there are occasional homely touches, such as a chest of drawers.
My partner's pear, walnut and blue cheese salad (£5.50 starter, £9.50 main) was everything a salad should be, standing tall due to the simple freshness of the ingredients, with the sweet slices of pear nestling among crisp rocket and red chard leaves, and the chunks of blue cheese adding almost as much of a nutty texture as the walnuts.
My partner's braised blade of Scotch beef bourguignonne with creamy mashed potato (£13.95) turned out to be one of the best meals either she or I had ever had. The meat was so tasty and tender that it melted into sensational flavours in the mouth and the potato was nigh-on perfect, with the green vegetables beneath it providing a satisfying crunch.
Feeling on something of a roll by this point, we overruled the complaints from our bursting stomachs and ordered desserts. This turned out to be a wise move, as my partner's hot chocolate moulleux with crème Chantilly (£5.50) was a gooey delight. My Knickerbocker Glory (£4.95) was admittedly chosen as something of a retro indulgence, but it wasn't the piles of sickly sweet ice cream you remember from childhood: it contained whole strawberries, cherries and raspberries beneath the ice cream, making it much more suitable for mature tastes.
Simply Simpsons may have been a particularly daunting venue to replace, but Petit Gourmand has risen to the challenge and developed its own identity. This night's performance was close to flawless.
For full review please click here
This place has had a fair injection of all things French. There were dashes of Italian and more than a sprinkling of English food on offer but the quality was on a par with the standards that the French are famous for.
The duck rillettes with a spicy plum chutney (£5.95) was a textured delight. A lovely round shape medallion of tender duck meat with a layer of the chutney stuff on top. Sort of like a game cheesecake, which worked wonders as a starter. I was more than distracted by my own Petit Gourmand fishcakes and tartare sauce (£6.50). The trio of cakes were delivered to the table well heated through, which is a rarity for fishcakes, even at top end restaurants. A trick that other chefs could do with learning.
For main course it was a dish that is becoming less fashionable these days that caught my eye. Instead of opting for the bog standard steak, there was the Fillet of Scotch beef with Roquefort, walnut and parsley pesto served with frites (£19.95). A slightly ambitious bundle of tastes? Never! If a chef has the talent and the inclination, why put the barriers up. The dish did not overpower with the strong flavours. It was nicely understated, and the meat was Scottish fare at its best. The Barnsley lamb chop, gratin dauphinois, garlic and thyme jus (£14.95) contained a fulsome portion of lamb, and again, the flavours hit the mark without being too overpowering.
The desserts provided a filling conclusion to a fine evening. The Apricot and almond tart with amaretto mascarpone (£5.50) was sublime. A real old-fashioned tasty cake that sweet-toothed diners search a lifetime for. The Plate of Cheese (£6.50) came with my old mate the ‘Spicy plum chutney’ - a reunion made in heaven. Early signs look good Petit Gourmand. You know you are curious, so what’s stopping you.
For full review please click here
Petit Gourmand, formerly Simply Simpsons, has slotted very nicely into the fine dining category we've come to expect from that location on Warwick Road.
The contemporary restaurant has been transformed and makes a subtle statement with its bold coloured fabrics, softer lighting and some new banquette and booth seating.
Col decided to order the tuna carpaccio, sauce vierge with tomato and tarragon (£6.50) and I went for the Provencal tart with goat's cheese, finished with pistou (£5.95). The tuna was polished off so was a definite hit and my tart was light and tasty, not too heavy like some pastry starters can be.
The main course arrived swiftly. I chose the halloumi and sweet peppers dish (£11.95) and Col went for the fillet of Scotch beef with Roquefort, walnut and parsley pesto served with frites (£19.95).
My dish was presented well and the quantity was just right, not overwhelming at all, and Col will certainly be going back for that dish again on our next visit. To finish, I did try to resist, but the hot chocolate moelleux with crème chantilly (£5.50) had my name on it and was divine.
The restaurant has certainly been transformed and by 8pm it was buzzing. Head chef Iain Miller who has been working at Simply Simpsons, and the Michelin starred Simpsons for some eight years before that, heads up the kitchen at Petit Gourmand and made sure our meal was perfect
