Your proprietress Daniele Crandall was born Daniele Sueur in Marconne in the Pas de Calais region of northern France. She grew up working in family restaurants (L` Imprevu and Hotel des Arcades in Campagne les Hesdin) where she honed her culinary and business skills. After marrying Jules Sharfman, she moved to the United States in 1964.

She worked as a French Language instructor for several  years before opening La Petite France in 1984.

The restaurant is a family enterprise with all members participating in some aspect of the business.

La Petite France is proud to announce the receipt of AAA’s “3 Diamond” rating for 2006. To read the full article in AAA's Journeys Magazine, click here.

La Petite France is proud to announce the receipt of AAA’s “3 Diamond” rating for 2004/2005.

Recognized as one of the nation's best restaurants, "an undiscovered gem."  Rated Excellent by the Zagat Survey  for 3 consecutive years!

"Three and a half stars," The Cincinnati Enquirer in 1994.  Awarded Best Salad And Dessert at Taste of Cincinnati 2003. Daniele Received Award of Excellence in Best of Taste Competition, Cincinnati, 2002. Best Appetizers Taste of Blue Ash 2002. Published in the book Restaurant Secrets collection series, 1999 edition and more.

 “French with Less Fuss” by Polly Campbell, Cincinnati Enquirer,  October 11, 2002.
“La Petite France which has been serving French food in Evendale for 18 years is downplaying the fancy French image with a new look, though its still an upscale restaurant.  There’s a new menu that de-emphasizes haute cuisine classics a little bit and adds new, more modern dishes.  I find it a more appealing restaurant than I did 5 or 6 years ago; remodeling was well done and the food is lighter and more interesting.”

“La Petite France Serves Up a Major Victory in French Cuisine” by Chuck Martin, Cincinnati Enquirer,  July 1994.
“When a Paris mob stormed the Bastille on July 14, 1789, it marked more than just the beginning of the French revolution.  As the aristocratic employers lost influence (and in some cases their heads), the great chefs of France hit the streets to open restaurants and serve the common folk.   Soon, the world fell in love with classical French cuisine, and eating hasn’t been the same since.

La Petite France is a wonderful place to celebrate Bastille Day and the launch of this culinary revolution more than 200 years ago.  French is spoken freely- by the laughing customers, and by the owner and managers-which adds to the restaurant’s authentic feel .

The wait staff is professional but not pretentious, appearing to remove plates and replenish bread at just the right times.  Wine and menu prices are also reasonable.    But best of all, the food is carefully prepared, using fresh, quality ingredients.  That is perhaps the mark of true French cooking above other cuisines; whether it’s a complex sauce or a simple vegetable sauté, good French cooks use the best seasonal products available.”