Petite Chou

PART ONE: We braved Petite Chou for dinner 12/13, the night of their highly anticipated re-opening after spring flooding demanded a complete remodel. I would not typically even consider patronizing a restaurant on day one (unless I'm supporting a friend, of course), but in this case we were just too tired of waiting and decided to chance it. Not surprisingly, the Martha Hoover Patachou machine was working like beautiful Swiss clockwork and producing simple, fresh, French-inspired food that is scrumptious.

Warm Quinoa Salad

As soon as we walked in I knew we had made a good decision (why had I doubted?). Though I confess I like the old decor better (the new décor is more subtle), the new layout works much better. No, you won't really recognize it, as the whole thing has been gutted with different walls and seating patterns.

We ordered a lovely bottle of Crémant and started on what felt like a celebratory dinner for no particular reason other than cravable French food is once again in Broad Ripple Village. C'est magnifique!

Chicaken Paillard (split)

We commenced with the warm quinoa salad of edamame, zucchini, corn, tomatoes, olive oil and rice wine vinegar. What seemed like a summer salad was more hearty served warm, and it was delightful. My dinner guests hadn't wanted to order it (said it sounded boring), and he ended up scarfing down most of it and raving that it would be the perfect lunch with the little side of dressed field greens that served as its accompaniment.

Warmed Beets with Goat Cheese

We next indulged in the chicken paillard for which the Petite Chou has become famous. No matter how much I will myself to try something else, I just cannot do it. My mouth forgets how to say anything different when it comes time to order. I also order both sauces, mustard and lemon, because I love them both so much. We shared sides of pommes puree and warmed beets with goat cheese. Every last bite was gone in seconds. 

Chocolate Pot de Créme

We ended the meal with another simple classic, chocolate pot de créme. It was rich, unctuous, and no slouch of a dessert. I was thrilled to find that the homemade chantilly cream was lightly dusted with crunchy sea salt, a fabulous addition. 

PART TWO: Saturday morning we decided to pop in for breakfast at 9am. Apparently the word had not yet traveled that they were open again, because we sat right away. The breakfast menu has some tempting new additions (like the crépe with mushroom duxelle, spinach and goat cheese that I devoured), but mostly it's wonderfully familiar. We also enjoyed the Overachiever omelet with white cheddar, bacon, sour cream and horseradish. Breakfast is on the pricier side but the portions are big enough that I don't mind.

Crépe

Overacheiver Omelet

I have already given Petite Chou fabulous marks, but their re-emergence as one of Broad Ripple Village's best dinner locales warranted a reminder. Breakfast and lunch are also a good bet. Cheers!