Dish in Focus: Is LPM’s vanilla cheesecake the ‘best in town’?
Worth its weight in calories and served with a tart compote, La Petite Maison’s gateau au fromage frais has even gained popularity as a wedding cake
It’s hard to find a foodie who hasn’t heard of La Petite Maison, or LPM Restaurant & Bar, whether in Hong Kong or beyond – the group now boasts 10 venues around the world, from Mykonos to Miami. The secret to its success? A single global menu of straightforward, quality Niçoise dishes, all executed to the highest standard.
One of the undisputed stars of this planet-spanning menu is the gateau au fromage frais: a creamy, fresh vanilla cheesecake with an ever-so-thin biscuit base, served with a tart berry compote.
The dessert, alongside the rest of the menu, was crafted by chef patron Raphael Duntoye back in 2007, but what few diners know is that the cheesecake was a collaborative creation between Duntoye and British chef Mark Jankel, a former member of the LPM family. Jankel would go on to establish diverse culinary enterprises, from Street Kitchen to the Food Initiative.
Long-time friends, the two chefs were playing around with the recipes for classic desserts and decided to “create a dessert that everyone likes or has a version they like”, Jankel said. “We felt we could develop a memorable one, the LPM way.”
And they succeeded. With whole cakes also available to order, the cheesecake has made its way into weddings in Hong Kong as a ceremonial cake of choice. Having established itself as LPM’s bestselling dessert in all 10 locations, the proof is in the pudding – quite literally.
Anatomy of a Dish
