Le Cordon Bleu Goes Caviar tasting at Petrossian Paris in Los Angeles


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Burrata & Caviar:
Fingerling Potatoes, Black Pepper, Extra Virgin Olive Oil

Pomme Souffllé

Cubed Watermelon with Caviar and Soy Sauce

Egg Royale:  Scrambled Egg, Vodka Whipped Cream, Caviar

Tsar Cut Salmon:  Caviar Powder, Papierusse

Thank you to Giselle Wellman, Executive Chef and Christopher Klapp, GM  Petrossian Paris

Tasting Menu:

Chataluga Prestige

American Hackelback

Classic Transmontanus

Alverta President

Royal Ossertra

Shassetra

Tsar Imperial Ossetra

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Categories: Favorite Culinary Experiences Los Angeles

4 Comments on “Le Cordon Bleu Goes Caviar tasting at Petrossian Paris in Los Angeles”

  1. Michel
    July 18, 2012 at 11:46 pm #

    Oh ! cette dégustation de caviar était succulente, dirait-on ! Sais-tu qu’on produit aussi du caviar en France, dans l’estuaire de la Gironde ? C’est une vieille tradition relancée depuis plusieurs années. Hélas, à ce jour, je n’ai pas eu l’occasion d’en goûter.

    • July 30, 2012 at 4:23 pm #

      The Gironde estuary in France was once home to wild sturgeon. Over the past 15- 20 years producers have been farming sturgeon in this region for their caviar. I have also, not had a chance to try it, but here is a link to some additional information.

      http://www.francetoday.com/articles/2011/09/15/french_caviar_gray_gold.html

      Right now I do not sell any caviar from this region here in West Hollywood, but look forward to trying it sometime in the future!

      Best,

      Chris Klapp
      Petrossian Paris, Los Angeles

      Oh! This tasting of caviar was terrific, as one would say! Do you know that it also produces the caviar in France, in the Gironde estuary? It is an old tradition revived for several years. Unfortunately, to this day, I have not had the opportunity to taste.

  2. vincent
    August 16, 2012 at 8:58 am #

    Tout ceci me parait excellent et j’aurai bien du plaisir à déguster ce caviar lors de ma prochaine visite à LA. Est-ce qu’il y a une meilleure saison dans l’année pour le caviar?

  3. August 20, 2012 at 1:34 pm #

    Good day Tasha,

    Due to the large majority of our Caviar is farm-raised, the season in general has very little bearing on our Caviars.

    Best,

    Christopher Klapp

    General Manager

    Direct Line: 310 271 0576

    E-mail: christopher.klapp@petrossian.com

    Petrossian Restaurant & Boutique – West Hollywood

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