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La Petite Maison, Topsham
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La Petite Maison
Restaurant Rating
Rating: 4.0/5
(10 votes cast)
Accepted Payment Cards
Awards
South West Tourism Award Restaurant of the Year 2003:
35 Fore St
Topsham
Exeter
EX3 0HR
Tel: 01392 873660
Proprietor: Mr and Mrs Pestell
Head Chef: Doug Pestell
It's hard to miss La Petite Maison. The windows frame a sea of shiny wine glasses and crisp white linen.
The dining room is small and intimate, often full with the local faithful who understand they have one of the areas best restaurants on their doorstep.
The national press is full of plaudits which keeps the reservation book forever full. It's best to book to have a wonderful lunch or evening meal featuring the best of Devon's larder.
Further Details
Surprisingly affordable considering the premium ingredients like free range duck and fillet steak.
The set menu of three course at £36.95 usually includes a few surprises thrown in.
The food is made on the premises in a tiny kitchen that continues to amaze diners. The deliveries arrive daily assuring you of the best and freshest produce to work from.
Doug Pestell 's La Petite Maison was voted Restaurant of the Year previously and with his wife Elizabeth in the dining room they offer a warm welcome where customers are made to feel at home.
The food is the star and a dish of pigeon breast with parsnip puree, bacon and game jus sums up the style.
Simple interesting flavours, excellent craftsmanship and a straightforward unfussy presentation. A popular destination, so reservations are strongly recommended.
This restaurant page has been visited 14,413 times
Children's Play Area:
No
Disabled Facilities:
No
Wheel Chair Access:
Yes
Parking:
Quayside car park on Holman Way also limited street parking
Smoking Area:
No
Accommodation:
No
Facts
Capacity:
30
Best Seats:
Window seats overlooking the town
Wine List:
65 wines available including local Sharpham Dart Valley Reserve
Functions:
Small parties and weddings up to 30 persons
Price Range:
£30.75 (2 courses) £36.95 (3 courses)
Menu Summary:
Modern British with French Influences
Vegetarian Options:
Always a vegetarian option leek potato and watercress soup, goats cheese souffle , mushroom galettes, wild mushroom sauce
Sample Dish:
To Start, warm scallops, black pudding and bacon with mustard and lemon dressing. Followed by the Fillet of Sea Bass and Monk Fish with a chive potato cake, spaghetti of vegetables and a chive beurre blank.
