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BON APETIT: French restaurant introduces olive oil and vinegar boutique
by LaTria Garnigan
June 07, 2013 12:43 PM | 2482 views | 0 0 comments | 71 71 recommendations | email to a friend | print
Staff / Samantha M. Shal<br>
Petite Auberge general manager Michael Gropp shows off the new line of olive oils and balsamic vinegars available at the restaurant.
Staff / Samantha M. Shal
Petite Auberge general manager Michael Gropp shows off the new line of olive oils and balsamic vinegars available at the restaurant.
slideshow
Staff / Samantha M. Shal<br>
A variety of olive oils and balsamic vinegars which are used in many of the recipes at Petite Auberge are now available for purchase.
Staff / Samantha M. Shal
A variety of olive oils and balsamic vinegars which are used in many of the recipes at Petite Auberge are now available for purchase.
slideshow
Staff / Samantha M. Shal<br>
Petite Auberge general manager Michael Gropp fills a bottle with one of the new balsamic vinegars available for purchase at the restaurant.
Staff / Samantha M. Shal
Petite Auberge general manager Michael Gropp fills a bottle with one of the new balsamic vinegars available for purchase at the restaurant.
slideshow
After 39 years in business, Petite Auberge general manager Michael Gropp decided it was time to freshen things up.

Gropp, who inherited the business from his father Wolfgang Gropp and uncle Helmut Bittl, recently added an olive oil and vinegar boutique to the French cuisine restaurant.

“I was looking to reinvent the restaurant,” said Gropp. “We needed something to focus on again.”

The restaurant is already featuring services such as hosting banquets, catering, corporate and dining programs and the introduction of classes. But Gropp wanted a new way to bring in more customers.

He was introduced to the concept while in Florida and has weaved the olive oils and vinegars into most of the restaurant’s dishes — recreating many of the recipes by subbing in the olive oils.

The boutique is in the front of the restaurant. There are about 27 varieties of olive oils and vinegars with flavors such as: Black Truffle oil, Italian Organic mild intensity extra virgin olive oil, basil extra virgin olive oil, White Peach balsamic vinegar, Cranberry Walnut balsamic vinegar and more.

Gropp added the oils and vinegars are stored in stainless steel containers to help lock in the freshness, and when customers come to purchase them they are poured upon ordering into dark green glass bottles.

The bottles come in three sizes: small, medium and large. Prices range from $10.95 to $25.95.

“We’ve received positive feedback from our clientele,” said Gropp on the recent business venture. “We’re evolving our menu and using the products and evolving the dishes we have.

Executive Chef Tom McInvale said using the oils in his dishes has been fairly easy because of their good quality.

“We’re still in the process of integrating the oils into our menu and I’m writing at least one new recipe for the 27 products we have,” said McInvale.

He added they have started cooking demos, which are great outlets for him to showcase the new products, as well as teaching customers how to use them at home.

Coming up, the restaurant will host a summer market party June 28, from 6 to 9 p.m., which will include a cooking demonstration, hors d’oeuvres, specialty cocktails and 10 percent off all olive oil and balsamic vinegar purchases.

Hours are Monday through Friday, 11:30 a.m. to 10 p.m. and Saturday, noon to 9:30 p.m.

Georgia Peach (specialty drink)
Fill a champagne flute 2/3 full of Champagne or Sparkling Wine
Add 1/2 teaspoon of Peach Balsamic vinegar
Add 1/2 teaspoon of Simple Syrup
Top off flute with orange juice

Petite Auberge
2935 N. Druid Hills Road, NE
Atlanta, Ga. 30329
(404) 634-6268
www.petiteauberge.com
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