Cuisine:

• Sea food
• Contemporary

Petrossian Paris Description:
The name Petrossian belongs not just to a brand, but also to a family: in the 1920's, brothers Melkoum and Mouchegh Petrossian, who had fled Russia, introduced caviar to Paris and then to the rest of the world. This Los Angeles outpost was once a boutique/café, but has since been expanded to offer a more serious dining experience courtesy of chef Benjamin Bailly, a five-year sous chef at various Joël Robuchon establishments. The signature ingredient appears on the menu in executions that are very intelligent. Start with the perfectly seasoned hand-cut steak tartare with a thick layer of caviar. Main dishes range from smoked salmon pizzette to bacon wrapped scallops to braised pork belly with soft polenta, Parmesan and balsamic onion relish, while desserts include pistachio crème brulée, gianduja parfait and a classic panna cotta. The smaller "Petrossian Experience" menu features dishes made with pressed caviar, such as crispy egg with cippolini onion soubise. Enter or exit via the store, and find the black pearls of your dreams (or budget), as well as other gourmet foods such as salmon, foie gras and Petrossian chocolates. Despite the luxury products available, the décor is rather simple with faux galuchat on the tables and the walls. The Saturday and Sunday brunch---a good deal at $39---includes an appetizer, main dish, dessert and coffee or tea and a glass of sparkling wine.


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