Peruvian purple potato & sweet potato chips with creme fraiche caviar dip
To start, we were brought out potato chips and creme fraiche caviar dip. Wow, talk about my kind of dip! The silky creme fraiche was creamy but light. I loved the flavor combination between the salty caviar and the slight tang of the creme fraiche. Very addicting, but also very fattening.
I always love to drink some bubbly whenever I can, so when the hibiscus champagne was highly recommended I was easily swayed. The rose-like champagne was refreshing and much needed. I was informed that the hibiscus flower was edible and was urged to eat it. Initially, I was expecting a grassy or floral type of flavor, but much to my surprise the flower was quite sweet. It immediately reminded me of a fruit roll-up!
blinis with salmon, sturgeon, and trout roes
Our next course was blinis with three different kinds of roes: salmon, sturgeon and trout. Salmon, being the saltiest and strongest in flavor, was my favorite out of the trio.
I had this dish during my previous brunch visit for my birthday earlier this year and loved it. I adore beets so I enjoyed this very much. This cold soup was full of beet flavor, but it was not too strong or overwhelming.
Our next course was the mushroom cappucino, the only other dish that I've had at my previous visit. Still a favorite of mine, the mushroom soup was orgasmic and the sliced truffle on top was heavenly! The earthy and creamy bowl of goodness was a hit with everyone.
The first glass of hibiscus champagne was so delicious that I decided to have another glass. Great choice. The second glass was just as good, if not better than the first.
cauliflower panna cotta with trout roe
Now, the next dish was easily my favorite of the night. I was surprised to hear that Chef Bailly this was the first time he had served this dish as it was pretty damn amazing. The sweetness from the creamy panna cotta was countered by the lovely saltiness and "popping" texture of the roe. Absolutely delicious.
capillini tomato gazpacho with caviar
Our next course reminded me of a Korean noodle dish called "Bibim Neng Myun," which is spicy buckwheat noodles served cold. While the capillini wasn't nearly as spicy, the flavors were quite reminiscent of my favorite Korean noodle dish. I particularly enjoyed the caviar on top which gave it a salty finish.
caviar surprise, king crab meat, apple cider jelly, creme fraiche, caviar
I was so excited to finally try the famous caviar surprise. And, yes, I can gladly say it did live up to all the hype! It was a wonderful array of flavors that worked really well together. The sweetness from the jelly nicely balanced out the saltiness from the caviar. And as a huge crab fanatic, I thoroughly enjoyed the big chunks of crab meat.
crispy shrimp papillote, passion fruit, chilli and ginger sauce
The Asian-inspired crispy shrimp papillote was next. The shrimp itself was cooked perfectly and the wonton skin quite crispy. The sauce, however, fell a bit short for me. It was a milder version of a Chinese-Korean dish called "Kkang poong Seh Woo" or shrimp in spicy garlic sauce. Since this sauce is found in many Chinese and Chinese-Korean dishes, I've eaten my fair share and this lacked the layers and layers of flavor that Chinese cuisine is known for.
Champagne for everyone! Well, not everyone, just us. A glass of complimentary champagne was passed out to accompany our next course.
La Belle foie gras, red wine vinegar and sugar reduction
I have never had champagne with foie gras before, so I was interested to see how the champagne would hold up against the foie gras. The champagne did an excellent job in cutting the fattiness of the liver. The liver was too rich to be eaten alone, so the champagne and raspberries were much needed. I think this is what heaven must taste life. Just imagine - you first take a bite of the rich, fatty foie gras and then, you sip some of the crisp, dry champagne. Yes... Heaven, right? Here's a napkin, wipe your mouth.
truffle mac 'n cheese, orecchiette, bacon, parmesean
Our final savory course of the evening was none other than Chef Ben Bailly's famous truffle mac 'n cheese. I've had many different renditions of mac'n cheese. It is America's number one comfort food. Even my mom, who just got her citizenship by the way (Congrats, Mama!), even made me mac 'n cheese and would serve it with a side of kimchi. Pretty damn delicious, by the way. I've also had my fair share of truffle mac 'n cheeses and Chef Ben Bailly's is my favorite. Maybe it's because his is so rich but not heavy. Maybe it's because I was mesmerized by those truffle slices on top. Who knows... But, it is what it is. And what that is, is mouth-watering, cheesy goodness!
dessert trio of strawberry pistachio creme brulee, chocolate hazelnut parfait, mango panna cotta
Our dessert course was a trio of three different desserts offered at Petrossian. And even though I've already had two out of the three during my previous visit and was so full by this point, I made sure I made room for the desserts. Last time, the mango panna cotta was my favorite and while it was still delicious, my new favorite had to be the chocolate hazelnut parfait. It was crunchy and not too sweet. It was just like a Ferrero Rocher chocolate, but in dessert form. Delicious!
My first dinner at Petrossian not only lived up to all my expectations, but managed to surpass it. It was a great and memorable meal, one that will soon need to be repeated. I made some great new friends and ate way more than my money's worth. If you love caviar and champagne, this is your place. Hell, even if you don't love caviar, this is your place. Who needs R&R, when you can have C&C?
Petrossian Boutique & Cafe
321 N. Robertson Blvd.
West Hollywood, CA 90048