The more I get to talk to Chef Benjamin Bailly, the more I admire him. His knowledge equals his resume - L’Atelier de Joel Robuchon in Monaco, Paris and Vegas before becoming executive chef at Petrossian. We had a chance to chat as we were there around 3:45 before dinner service. We discussed restaurants and chefs and no wonder I respect his cuisine; we admire the same chefs from Thierry Marx at Cordellian Bages to Jean Georges Klein at L’Arnsbourg to Constant’s bistro, Fables de la Fontaine. He has the same passion that we do and I urge everyone to run not walk to Petrossian. I had a list of what I wanted to have and Chef Bailly had some ideas of some things he wanted us to try – namely skate. Unfortunately, I filled up faster than I wanted to and will just have to return to Petrossian for another wonderful experience.
The best thing to drink with Petrossian’s food is champagne.
Petrossian’s beautiful wine bucket
BYO Champagne #1
BYO Champagne #2
Petrossian Sampler – absolutely decadent
Caviar, Trout Roe and Salmon Roe
Blinis, Chopped Egg and Creme Fraiche for the Caviar and Roe
Toast points for the Roe and Caviar
Roasted potato side – Yukon Gold, Purple and Red Potatoes tossed with olive oil and chives – perfect
Caviar Pizza – On flatbread dough that is cracker-like in texture – creme fraiche, chopped eggs, capers, diced red onions, chives and caviar – what made this dish was the contrast in texture.
Napoleon tartar – hand-sliced steak tartar with capers with a layer of caviar in between and topped with a quenelle of caviar – as good as the first time we had it.
Panko-encrusted crispy egg, onion soubise, smoked salmon topped with caviar – another repeat that we requested and also just as luxurious as the first time.
Unfortunately, I just got very full. I wanted to try the shrimp papillote again and then there was that skate. Next time, I will just let Chef Benjamin Bailly cook and I will eat and there will definitely be a next time.