La Petite Crêperie Opens for Dinner

By Barbara Hansen Mon., Sep. 20 2010 at 10:39 AM

Categories: French Cuisine, Restaurant News

Barbara Hansen

the crepe maker at work

La Petite Crêperie in Mar Vista has just started serving dinner. The new dinner menu has crêpes that aren't on the daytime menu and appetizers such as seared foie gras and salmon tartare.

This tiny place, which opened June 2nd, is as French as you can get, right down to the man in charge of the menu, Benoît Rablat, who is from Paris. Rablat's partner is Gabriela Oliva, from Córdoba, Argentina. She runs the day to day operation.

New for dinner are crêpes such as the Espagnole, filled with shrimp, clams and chorizo. Another contains poulet à la crème (creamed chicken). A buckwheat galette, crispier than a regular crêpe, contains boudin noir (black sausage) and golden apples.

Barbara Hansen

Non-crêpe dinner dishes include duck leg confit, steamed salmon over wild baby arugula and a mixed green salad with goat cheese and walnut vinaigrette.

La Petite Crêperie has been packing people in for breakfast and lunch every day but Monday, when it's closed. On Sundays, it's a handy stop if you're attending the Mar Vista farmers market, which is right outside. Saturdays are even busier.

The sturdy farmhouse tables were constructed from wood retrieved from old California houses. The counter is recycled too. "Everything is as much recycled as possible," says Oliva. Chairs are covered with striped velvet. The Modigliani painting on your right as you enter is real, that is, it's a genuine painting--copied from the original. Shelves hold cookbooks and cooking equipment. Sugar cubes for coffee arrive in a miniature enameled casserole. Fruit jams stacked on the counter are made there, for sale.

Breakfast and brunch aren't restricted to crêpes. You can also have an omelet, brioche French toast or a soft boiled egg with toast and one of the house made jams.

Crêpes range from the traditional (ham and gruyère or mushrooms, gruyère, garlic and shallots) to specialties such as the Niçoise, filled with olive tapenade, baby artichokes, prosciutto and feta and a smoked salmon crepe with dill, crème fraiche and lemon juice. Dessert crêpes range from the simple classic sucre (sugar and butter) to such fillings as roasted pineapple and mango with dulce de leche

Dinners started with a soft opening last Thursday. For now, they're only on Thursdays and Fridays, from 5:30 p.m. to a last seating at 8:45 p.m. But more days may be added. A French dinner without wine is unthinkable, and so a wine and beer license is pending.

La Petite Crêperie, 3809 Grand View Blvd., Los Angeles (Mar Vista). (310) 437-0226.