hibiscus champagne
The Vixen and I finally celebrated our successful Sexy Singles’ Soiree with dinner at Petrossian a couple of weeks back. On my first trip to Petrossian, I didn’t know about their delicious hibiscus champagne cocktails so I was sure to order one this time around. They are just so beautiful.
crispy egg
Recently, the Gastronomnom talked about Petrossian’s crispy egg in his post about food paparazzi. It stuck in my head and I hoped it would be as good as the egg in Lyonaise salad I had at Marcel Vigneron’s Hatchi dinner. It would have been an egg for the people, an egalitarian egg but it was topped with caviar so I suppose it was really more an egg for gourmands. We liked it but we preferred the sauce more and wouldn’t let the server take our empty plate because wanted more bread to sop up the creamy sauce.
steak frites
There are just some days you crave a good piece of meat. I had a great steak salad earlier that day at Four so I didn’t want to get more steak. I’m thankful Vixen got it though!
salmon pasta
I was going to order something else but once the server described the pasta special, I knew I had to try it. It was a pasta with a decadent heavy cream sauce with bits of salmon, salmon roe and caviar. It was so rich I could only have a few bites. If you’re going to have leftovers, let it be caviar!
During this dinner, the Vixen and I talked about the next Singles Soiree. Keep August in mind!
Petrossian Paris Boutique & Cafe
321 N Robertson Blvd
Los Angeles, CA 90048
(310) 271-0576
June 28, 2010 at 3:08 PM
I loved that fried egg! Especially that the yolk was still super runny as if it had been raw. The cream indeed was not to be wasted…
June 28, 2010 at 3:18 PM
it’s pretty amazing they managed to fry it without cooking the yolk all the way through! perfect! I did wish Ben was in the house that night though.
June 28, 2010 at 3:13 PM
What kind of sauce was around the egg?
June 28, 2010 at 3:18 PM
it’s an onion and potato sauce, almost like a really creamy mashed potato
June 28, 2010 at 4:34 PM
That onion and potato sauce was the star of the dish for me too!
June 28, 2010 at 5:36 PM
I’m hungry now.
August 5, 2010 at 1:49 PM
[...] Ben Bailly brought caviar from Petrossian. I would have been very surprised if he didn’t. Nestled on top of a delectable cauliflower [...]
October 8, 2010 at 11:45 AM
[...] my second dineLA meal this week, I was at Petrossian. I was last there in June and shame on me for not having gone back sooner. The artwork on the wall has changed! There are now [...]
December 7, 2010 at 4:39 PM
[...] breasaola. I think the crispy egg is one of Ben’s signature trademarks. I first had it at Petrossian a few months back , topped with caviar. One of my friends in attendance is half-French and it turns out her family is [...]