You don’t go to Petrossian if you don’t like caviar or salmon or foie gras, Stating the obvious, Petrossian highlights the ingredients it sells. You are going to get a lot of dishes with caviar and a lot of dishes with salmon.
Benjamin Bailly is the chef and I did meet him at the Rising Star Chef event at the Fairmont in Santa Monica. We were having a late lunch/early dinner and met at Petrossian en famille (3 of us) at 4 pm. We requested a tasting menu and not only did Chef Bailly oblige, but he added courses that only appear on the dinner menu that doesn’t start until 6:00 on Saturday. My son (who is in the restaurant business) informed me that was above and beyond the call of duty as prepping for each service is demanding and overlapping dishes can de daunting. For the record, –service for brunch starts at 10am until 4 pm, service for lunch starts at 10 am and ends at 6 pm and service for dinner starts at 6 pm until 10 pm – all with different types of menus.
Boutique offerings and Menus here:
In advance, thank you Chef Bailly for your consideration.
Blinis smothered with crème fraiche and topped with trout roe, salmon roe and caviar – the product is extraordinary.
Caviar Surprise – In a Petrossian caviar tin was a multilayered dish of crab, crème fraiche, apple cider gelee, chives topped with a generous helping of caviar.
It was served with toast points and warm blinis.
Caviar surprise as plated
BYO White wine
Salmon Tartar with passion fruit dressing, more caviar and topped with a gently fried quail egg – I did say Petrossian was known for its caviar and salmon.
Napolean tartar – hand-sliced steak tartar with capers with a layer of caviar in between and topped with a quenelle of caviar
Foie Gras salad, haricot verts cut into tiny pieces, toasted walnuts, black truffle vinaigrette – I think if I had been ordering a la carte, I would not have thought to order this dish. Boy, would I have missed a great dish – just perfect and evidence that Chef Bailly is a gifted yound chef.
Foie Gras Crème Brulee with Green Apple Espuma – this had a decidedly sweet component – huge contrast to the foie gras salad.
BYO Red Wine
Panko-encrusted crispy egg, onion soubise, smoked salmon topped with caviar – a fabulous dish witth a lovely runny yolk encased in a crusty shell
Crispy Shrimp “Papillotte” – Passion Fruit, Spicy Ginger dressing – this reminded me of two dishes –one that Michel does with katafi and one that we had at Atelier de Robuchon in Paris. This was more like a shrimp tempura, however.
As a special treat and not one on the menu – Veal Sweetbreads with morels (I think) and baby spinach – I just didn’t do justice to this dish – I was very, very full and only managed a few bites.
We thought about cheese and dessert and then thought maybe we should just call it an early evening.
Bottom line – there is no doubt that Chef Bailly is a rising star and very talented. His skill and expertise is completely in evidence. Next time I go to Petrossian, though, I will organize an a la carte menu of splits and eat what entices me at the moment. I am against the current food blog trend of eating the “gamut” or the entire menu. At FL we cut them off at one meat dish, even though their regular tasting menu always has 2 meat courses. (They front load the menu for us with a lot of fish canapés.) At Urasawa while others are gorging on one piece of sushi after another, we quit when Hiro feels that’s enough. At Manresa, David Kinch knows us so well, I don’t have to say a thing. At Arpege in Paris, I will let Helen arrange a meal of splits. But, I thank Chef Bailly for going that extra mile; it was greatly appreciated.