la petite table

Paris, France

la petite table is a Parisian plant-based project that focuses on small batch experimental and bright meat alternatives made from scratch. Unmi Abkin, cookbook author and five-time semifinalist for the James Beard Foundation Award for Best Chef Northeast has opened and operated three restaurants in Massachusetts and currently spends most of her time in France. She has taken inspiration from her childhood in Korea, Mexico and California and is best known for food that is both balanced and vibrant, with a clarity of flavor that is uniquely her own. After spending the last three years in Paris, one might think Unmi’s meals would have taken a heavier, richer turn, but in fact, they became more inspired by the bright and seasonal French market produce. Animal protein started to take the back seat and gradually she began cooking plant-forward food, eventually spending a focused year of R & D on her flavors, quality and consistency. These little experiments of creating plant-based meat alternatives and vegetarian glazes grew into a beaming passion, et voila, la petite table was born.

The branding of LPT, like its flavors, is bright and playful, celebrating food translated across culture, ingredients and Unmi’s childhood memories of sacred dishes. Pair her soy-based pork belly with the tangy salsa macha or umami-rich star anise glaze, whose labels are animated ingredients and kitchenware that explore the intersection of childhood memories and flavor.