The Head Chef at La Petite Maison (LPM) Limassol reveals the restaurant’s philosophy and signature dishes

Being a chef, particularly in a fine-dining setting, requires managing multiple high-pressure tasks simultaneously. La Petite Maison (LPM) Limassol Head Chef Constantinos Christodoulides explains how he deals with this challenge and describes the philosophy behind the restaurant’s signature dishes.

Can you explain the process behind curating a fine-dining menu? Is it adjusted to the local cuisine in any way?

Curating a fine-dining menu is an intricate process that combines culinary artistry, an understanding of flavour profiles and an awareness of local and seasonal ingredients. This awareness, in particular, helps create a memorable and exquisite dining experience.

How would you describe the overall philosophy of the La Petite Maison (LPM) Limassol menu?

Overall, La Petite Maison (LPM) Limassol’s menu philosophy is about celebrating the joy of shared, high-quality food that is both simple and sophisticated, deeply rooted in the culinary traditions of the Mediterranean, and reflective of a commitment to freshness and seasonality.

Being a chef is an extremely high-pressure job, especially when it comes to fine dining. How do you keep on top of things?

Being a chef, particularly in a fine-dining setting, requires managing multiple high-pressure tasks simultaneously. Time management, organisation, planning and delegation of jobs to the team are just some of the key points. By implementing these strategies, a chef can manage the high-pressure environment of fine-dining kitchens effectively, ensuring smooth operations and maintaining the highest standards of culinary excellence.

Ribeye steak

What are your most popular dishes? And why?

Our signature dishes are some of the most popular in all our locations. Such dishes are our Burrata with cherry tomatoes and basil, Snails with garlic butter, marinated Lamb Cutlets and, of course, the Vanilla Crème Brûlée. The quality of the ingredients, consistency and flavour balance all contribute to the popularity of La Petite Maison (LPM) Limassol’s signature dishes, making the restaurant a favourite destination for fine-dining enthusiasts.

Burrata with cherry tomatoes and basil

What are some of the main ingredients used in your dishes? Where are they sourced from?

Olive oil, tomatoes, lemons and fresh herbs are some of the main ingredients that someone can find in our dishes. Local suppliers are our main source of this produce.

Crème Brûlée

How popular is fine dining in Cyprus? Is your clientele mainly local or foreign?

Fine dining in Cyprus has been growing in popularity in recent years. The island’s culinary scene is increasingly being recognised by both locals and foreigners.

Yellowtail Carpaccio with Guacamole and Citrus Dressing

La Petite Maison (LPM) Limassol’s weekend brunch has proved to be very popular. Why do you think this concept is so successful and what does it include?

Exquisite cuisine, a great ambience and exceptional service are some of the elements that create a memorable dining experience – one that goes beyond just a meal. Our brunch includes some of our best-selling signature cocktails and dishes as well as a selection of refreshing rosé wines that will keep you coming back.

Lamb cutlets

This article was first published in the first edition of MHV Group’s special publication MHV Moments. To view it, click here. To read the entire publication, click here.

(Main photo by TASPHO)