At La Petite Pierre, the dining experience isn’t just about food. It’s about food that makes you feel good, both in its taste and quality. That’s why the restaurant prioritizes quality over ease in each dish that’s prepared. After all, good, naturally produced food not only tastes great, but also nourishes our minds, bodies, and communities.
Choosing fresh and locally sourced ingredients isn’t always the easiest option, but it’s always the most flavorful. Chef Eric is committed to using local and farm raised produce in his flavorful dishes at La Petite Pierre. You can often find Chef Eric working in his local Mariemont garden, harvesting fresh greens, herbs, zucchini, tomatoes, beans, beets, and okra that will come together to be featured on summertime menu specials. The care of cultivating each ingredient, from the time spent growing it to the time spent preparing it proves that quality of food comes first.
The Ohio Valley Food Connection also shares the restaurant’s same commitment to good, ethically sourced food. When the food used at the bistro doesn’t come from Chef Eric’s garden, chances are it comes from the hands of a local farmer. The Ohio Valley Food Connection works with over 70 local farms to connect area restaurants with top-quality, bright, flavorful produce; you can taste the difference in every bite! When you eat at La Petite Pierre, you’re always guaranteed great food that supports the community of people who had a part in getting that wonderful dish to your table. The restaurant’s commitment to local sustainability reaches beyond its own four walls.
Cincinnati’s restaurant scene is packed with talent and backed by food that’s been cultivated by the city’s people. Carriage House Farms in North Bend, Ohio was one of the first on the scene to start working with chefs in the Ohio Valley region. Widely known to have some of the best produce around, chef’s wait in anticipation for many of their products. The Maisonette was one of their earliest supporters, including our namesake Chef Pierre Adrian.
Over the previous few years, Carriage House Farms has created a following for their farm-to-table dinners. These dinners are available to some of the city’s best and brightest talent. Chefs work with seasonally harvested food to create inspirational dishes that are on-site, true farm to table meals. This year is the first year Chef Eric has been participating and he decided to go all out and do four dinners! Collaboration is the overarching theme for his dinners as he will be working with six other chefs in the summer menu series.
You get more than just a delicious, French-inspired meal at the restaurant. Each dish is a reflection of the community and its dedication to bringing people wonderful food that feeds more than just appetite. At La Petite Pierre, you get to taste what the community cultivated together, from farm to table. So, come on in and see what the community has been cooking today.