Executive chef Izu Ani and general manager Cedric Toussaint tell Louise Oakley how they have established La Petite Maison as one of Dubai’s most popular eateries within its first year of operation.
There is no denying that La Petite Maison has been a hit with Dubai’s dining elite. When Caterer Middle East arrives at the restaurant, located in Dubai’s International Financial Centre (DIFC), on a Monday afternoon at 3pm, the outlet is full, loud and lively.
The last lunch guests don’t trickle out until 4.30pm and even these seem reluctant to leave. As a result, La Petite Maison has already become renowned for its jovial atmosphere, while its use of fresh, quality ingredients has ensured a loyal regular following — 40-50% of guests are repeat diners.
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Its DIFC location obviously assists with this, as does the connection with neighbouring Zuma, which is owned by the same company, backed by Arjun Waney.
However, the success of La Petite Maison Dubai must be attributed to executive chef Izu Ani and general manager Cedric Toussaint, who moved to Dubai in August 2009 to set up the Mayfair export and opened the restaurant a year later in August 2010.
Since then, La Petite Maison has been named Time Out Dubai’s Best New Restaurant and been recommended to Caterer Middle East numerous times.
But what made this pair leave behind careers in Michelin-starred establishments to launch something that is essentially unfussy, simple Niçoise cuisine in a semi-formal setting? We sat down with Ani and Toussaint and discovered a background in the business that many twice their age would be proud of.
Nigerian-born Izu Ani grew up in London and has since travelled extensively around Europe mastering his art. He started his career at The Square in London, winner of two Michelin stars, and after four years there travelled to France for six years, which included a stint at the world-renowned, three-Michelin-starred Auberge de L’Ill.
He also garnered valuable experience in Spain, where he worked for free for nine months at multi-Michelin-starred establishments including Arzak, Mugaritz and Akelarre, adding molecular gastronomy to his repertoire.
He took this experience back to London and relaunched the menu at Vanilla, where he become well respected for his inspirational creations.
It was here that Ani met La Petite Maison London executive chef Raphael Duntoye, who dined at Vanilla two days in a row, and later asked Ani to set up the Dubai branch.
It wasn’t a simple decision, however; Ani had also been approached by Jason Atherton to open Maze by Gordon Ramsay on The Pearl in Qatar. We know his decision of course, but why step away from the opportunity of working with a Michelin-starred chef after so many years pursuing that route?
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