Rita Jammet’s name is synonymous with La Caravelle, now her line of champagnes, previously her and her husband André’s 
celebrated iconic French restaurant, which sadly shut its doors in 2004.
Rita is also what’s referred to as a “Dame” — a member of Les Dames d’Escoffier, a philanthropic society of professional women leaders in the food industry. As a fellow Dame, I’ve gotten to know Rita and to sip her bubbly at many social and scholarship fund-raising events where she generously donated La Caravelle. I also had the pleasure of sitting with her husband Andrè at a Les Dames d’Escoffier brunch at ilili, her cousin’s Lebanese restaurant that I truly enjoy.
When I considered interviewing Rita for this column, I thought what better time to interview a champagne company owner than right before the holidays when bubbly is front of mind! If you’re not familiar with La Caravelle, it comes three varieties: Champagne Cuvée Niña, Rosé and Blanc de Blancs (the latter received 91 points from Wine Spectator), and available in some states (including New York) and online.
Happy holidays.
– bonnie
Which food product or gadget would you never give up? Butter: nothing in the world imparts such flavor and brings out the best of certain ingredients: basmati rice, shallots, mushrooms and plenty of sauces (beurre blanc being my favorite). Zaa’tar (middle eastern spice mix made with wild thyme [za’atar], ground sumac and sesame seeds). Utensil: Masanobu santoku knife (from Japan). No other knife (when properly sharpened) cuts as easily and smoothly as this knife, it’s like cutting butter…
What do you like to serve when you entertain?
I ALWAYS start with Champagne (of course), puff pastry cheese sticks, olives. I love to serve Middle Eastern food: hummus, baba ghannouj, fattoush, labné with zaatar/olives, all with pita bread, kibbe nayyé (Lebanese beef tartare with bulgur). Main course: lemon, saffron, cardamom chicken (my Mom’s recipe), with saffron crispy basmati rice cake (quite a bit of butter in there!). After this, I go easy on the desserts: fresh pineapple, or ashta mastic ice cream (Lebanese ice cream) and karabij (sable dough cookies stuffed with pistachios). My cousin Philippe Massoud is the chef/owner of ilili, a spectacular Lebanese restaurant in NYC, and sometimes I get a little help from him 🙂
Describe your “last meal?” Tuna carpaccio/foie gras (Eric Ripert, Le Bernardin), crispy sushi rice cube with uni or scallops from Jean-Georges, kibbe nayyé from ilili, any of Robuchon’s meat dishes but imperatively with his world famous potato purée, and a Grand Marnier soufflé for dessert.
What food is your secret guilty pleasure? Not so secret: Caviar, uni, okra fries from The Cecil, tuna carpaccio with foie gras from Le Bernardin.
What is your go-to neighborhood restaurant?
Two of them in Harlem, our neighborhood since 2012: The Red Rooster (amazing atmosphere, feel good, Love Marcus Samuelsson) and The Cecil (love what they do with the cuisine, owner Alexander Smalls is a dear friend)
What is one food product most people don’t know about, but should? Pomegranate molasses imparts a rich sweet/sour taste and depth to sauces, braised dishes and dressings. Another Middle Eastern specialty
Describe your worst kitchen disaster and how (if possible) you saved it. I never could master poaching eggs neatly. Other disasters always revolve around burning bottoms of pans then scraping just enough to recover some of the foods but not impart the burnt or unintended smokey taste…
Who was your most influential mentor?
Growing up: Hands down, my mother Clementine (Nickname Titine), one of the BEST cooks I ever encountered, specially for Lebanese/Iraqi/Turkish cuisine. Now: Joël Robuchon.
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