Article originally appeared in Main Line Media News’ Flair section.
After working under top toques like Georges Perrier and in famous New York kitchens, Maurice de Ramus is continuing his work back in the Philadelphia region. Most recently the opening chef for A La Maison in Ardmore, he’s now focusing on opening a small French BYO in Berwyn. Here’s the down low this new spot:
Have you always been a chef? What is your inspiration?
My grandmother, who lived to be 105 years old, raised me. I grew up on a 40 acre farm in Glassboro, NJ. My grandmother, she ploughed all the acres, even at the age of 80, and was raising me at the same time. We lived off the land and had the best meals – Fresh eggs daily and once a year we’d shoot one of our pigs. When people didn’t have money, she would invite them on to the farm and tell them to pick what they need.
Have I always been a chef?
No. (Laughs.) Originally I was a chemical engineering and bio minor at Penn State.
How long has this project been in the works?
La Petite Maison has been in the works for about five weeks. We’re still in the opening stages; I’m working on both the lunch and the dinner service. The restaurant shares a space with the Royal Tea House. They are two separate entities, but the same family.
Why did you choose the sleepy town of Berwyn … as I resident I’m particularly curious.
I used to be a chef at Meredith’s for about a year. Berwyn reminds me of the small town I grew up in. I’ve gotten to know many of the people. I’m a huge fan of Sweet Jasmine’s. And when I met Eileen [of Royal Tea House], we got together and decided to do this.
Tell us about the menu. (View below)
I love French food and the traditions. I was in France last year and fell in love with it. I want to share this food. I also believe French food is becoming the new American comfort food.
For right now, you’ll find traditional dishes that you’d find on a menu in France. I am, however, going to continue to evolve the menu, adding more French bistro style dishes.
One thing to try is our fondue, which is traditionally done. The cheese comes from different regions of France. The actual fondue is cooked in the kitchen, so it’s thickened and prepared correctly. Traditional accompaniments come with the fondue, but Les Baignueses “side dishes” can ordered additionally, like kielbasa, fingerling potatoes and beef tips.
And, of course we’re working on traditional desserts like crepes and gougeres.
La Petite Maison is located at 720 Lancaster Ave in Berwyn. 610-450-6133.
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