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.


5 Responses to “Petrossian”

  1. 1 $ April 26, 2010 at 8:40 pm

    How much are these meals? Give us a sense of cost, so those of us NOT on unlimited budget and gauge whether they’re feasible

  2. 2 lizziee April 27, 2010 at 7:18 am

    Total bill with a very generous tip was about $200. Portion size is very, very generous and definitely meant for sharing.

  3. 3 snowee April 29, 2010 at 10:44 am

    Do they hsve a takeout window?

  4. 4 lizziee April 29, 2010 at 12:35 pm

    They have a store attached to the restaurant – you can buy all the Petrossian “goodies” there.

  5. 5 joel baumwoll April 29, 2010 at 7:51 pm

    My kind of food. But then again, everything you eat is my kind of food.

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