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Living large at La Petite Abeilles 

Tea and breakfast service in the Old World tradition

HOSPITALITY is one of the major qualities that defines being Southern. For many of us, anytime we host a guest we immediately offer them a glass of iced tea or some warm food. The same applies when we are guests in our another Southerner’s abode. 

When I heard about the concept of a new tea house in Savannah, La Petite Abeilles, I thought the restaurant would be nothing short of a perfect fit in our town. 

Chef and Owner Mia Guerin opened the doors to her home and La Petite Abeilles only a few short weeks ago. The Teahouse and restaurant sits within the walls of a classic and beautiful historic Victorian home on Barnard Street.  

click to enlarge The popular quiche.
  • The popular quiche.

Guerin is doing the Southern thing and offering her guests the opportunity to sit on her wraparound porch and drink some tea.  She relocated to Savannah from San Diego because her daughter began studying at SCAD. Before her short-lived move to San Diego, Guerin operated Miss Guerin’s Tea House and a full size bakery in Mesa, Arizona. 

As for the name, Guerin explains why coming up with that was the easy part:“My dad is French. Growing up there were three daughters, and my dad used to sing that to us, La Petite Abeilles — the little bees. It is actually spelled incorrectly...but my dad used to sing the La, so it is personal.” 

The menu of La Petite Abeilles pays homage to parts of Guerin’s menu at Miss Guerin’s Tea House while incorporating new creations as well.

Guerin explains how she approached creating her new menu as college English major: “Jane Austen is one of my favorite authors, so you will see there is Jane Austen characters within the menu. Everybody who is not from Jane Austen is either one of my kids or one of my nieces or nephews.”

As Guerin puts it, almost every single item available is made in house. She says “there are very few cans, tomatoes and beans I think we have in cans.”

To properly execute each dish, Guerin hired two Chefs that just graduated from The Virginia College, Tyler and Maddie. Every single baked good used by the restaurant is baked in their kitchen, even the sliced bread. 

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I ask Guerin where she sourced some of her local ingredients and her response doesn’t disappoint: “We use all fresh herbs, and I grow those here. From the rosemary, thyme, sage, mint, and pretty much everything. Tyler will walkout with a pair of sissies to clip the rosemary for his rosemary bread”. 

My husband and I went to try the brunch menu. He spotted the Grand Mariner Stuffed French Toast and could not resist. The menu offers more than just brunch or tea—lunch is available as well. 

Four thick-cut triangles of toast are dunked in an egg wash before being seared to a golden brown, artfully arranged on a delicate plate, and finished with strawberries and a citrusy Grand Marnier infused cream.

The finished flavor is that of a classic French toast with grown-up kick of orange liqueur. On the side comes crispy fried bacon, the ideal kick of savory, salty seasoning to balance the overall sweetness of the dish. 

I ordered the Emma’s Breakfast, a plate of vegetable-jammed crustless quiche, rosemary roasted potatoes, and a warm scone. The vegetable to egg ratio in the quiche was mind-boggling, as it takes a skilled chef to be able to fill a quiche with so many items yet be able to keep the eggs from falling apart once baked. And although brimming with fresh vegetables, the eggs remained perfectly cooked and delicate. 

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As for what patrons have ordered the most, “quiche has been the number one thing, and it was the number one thing from before. It has three different types of cheese in it and it is veggie,” Guerin tells me. 

Sarah’s Belgian Waffle was my husband’s second choice breakfast, and we decided to go for it too. For this creation you get a plate-sized airy waffle topped with your pick of candied pecans and maple syrup or a berry sauce and whipped cream.

He opted for the candied pecan version, due partially because of the Southern in him, and it did not disappoint. The sprinkling of crunchy roasted pecans added the right amount to texture to the weightless waffle. 

To partake in one of  La Petite’s Afternoon Tea Luncheons, you must make a reservation in advance. There are seven available options in meals to devour with your tea. The tricky part is deciding the tea to drink, because La Petite offers over fifty different varieties of tea. 

Guerin hand-selected the various tea options through her worldly travels.

“I really was fortunate that I got to go to Africa and all these places to got to tea farms and see how it is rolled, how it is made, how it smoked, how it is dried,” she explains as we sit in the ornate dining room of her Victorian. 

High Tea Service is available from 4-6 p.m., by reservation only. The service is enough for two people and comes with a choice of two teas and various delectables; including scones, puff pastries, bruschetta, and a crostino. 

The final trick up Guerin’s sleeve is her catering skills. La Petite has not limited itself to breakfast, lunch, and tea service, but also offer locals catering options.

And even if you are not catering a big party, this holiday season the store is opening up its baking services to fill any holiday baking goods.

In fact while I was there, I took home a mini pumpkin loaf painted with chocolate, an ideal treat for any holiday table. 

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About The Author

Lindy Moody

Lindy Moody

Bio:
A true Southerner through and through, I was born in the Atlanta area and grew up in a Southern family where I learned to cook (and more importantly how to eat). My love for all things cuisine began with my mother teaching me to bake red velvet cake every Christmas. As every Southerner knows, holiday cooking in... more

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Connect Today 12.15.2018

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