I have never been to the decadent caviar palace Petrossian in New York with its mink lined banquets and Lalique sconces , so when I had an opportunity to dine at the Paris branch I was eager to be pampered in style.
Petrossian Paris is located on rue Universite in the 7th. arr. near Invalides. I went for lunch with a companion and when we walked in on the ground floor,the friendly staff checked our coats and led us up a sweeping white marble staircase lined with vases filled with deep red amaryllis flowers into to the dining room. I was a little disappointed when I realized there were not mink lined banquettes to warm my cold winter tush, but the dining room was elegant, tasteful and tranquil, decorated in warm hues of sage, mustard, Pompeian red, and gray. The tables were spacious and set far apart, a welcoming plus since most Paris restaurants are so cramped. We were seated at a roomy table but then the manager came over and apologized for giving us the wrong table and whisked us to an even roomier table meant for four. Already I could see the service was attentive and caring.
Since I have very little knowledge about caviar and the restaurant
itself, I asked the waiter to make some menu suggestions. He couldn't
have been more understanding and led me through the menu, meticulously
explaining it in perfect English. For the first course he recommended a
tasting of three caviars, which I thought was a perfect introduction to
caviar 101 and for my companion Rosemary, a degustation/tasting of
seafood specialties.
My caviar was served in the most extravagant silver stand with three crystal bowls on a large silver charger. Wow! What a way to start a meal.The Beluga was delicious but a little too salty, the U.S. farm raised Alverta had a nice sour tinge to it, and Ossetra from China was the best of all, smooth and exquisite. A small flute of straight Russian vodka was served with the caviar, which I thought was a nice touch, but I took just one sip, so not to be rude. (I am the last of the big drinkers and straight vodka was never my thing). Rosemary's seafood starter was quite an extravaganza with dishes colorfully and simply presented in four white china square plates. I , of course took a taste of each, and the risotto with crab, and the swordfish with artichoke and dill with a light cream sauce, were the standouts.
Entree Extravaganza
For the main course, Coquilles St. Jacques served on a bed of shredded leeks was smooth and very tender but lacking a little bit in flavoring. A dash of salt or a subtle spice would have given it that added flavor it needed. I preferred Rosemary's poached turbot with an oyster sauce,roquette, and a wisp of crepine, cooked pig skin, which gave it the extra tang that was missing from the coquilles.
When it came time to order dessert, I explained to the waiter that I couldn't have anything with sugar(Remember, I promised to go off sugar after practically overdosing during Sweet Week last month) and he was sensitive enough to offer a simple fruit salad of Granny Smith apples and pineapple without any syrup or juice added. It came out on a white plate and again the presentation was flawless with the apples and pineapple in cubes garnished with a sliced apple fan. I cheated a little bit tasting Rosemary's dessert, justifying that I needed to taste them in order to write a fair review. Three glasses served on a black wood rectangular tray ( the tray was chipped all over, which I was surprised at , since the presentation had been meticulous so far) contained panacotta with raspberry sauce,a caramel Napoleon, bananas with ginger cream and Earl Grey tea.The panacotta was subtle and understated as it should be, and the Napoleon was a taste explosion. As a decadent afterthought, the waiter brought a glistening, chocolate sphere called a Grand Folie. And what a folie it was. Inside was a poached pear with Chantilly cream which melted in your mouth.
Chocolate Bomb
I later learned the chef, a rising star,named Rougui Dia, is from Senegal. I think she will go a long way with her inventive, refined and a little bit exotic style.
With such a great experience of excellent food and impeccable service at Petrossian Paris I can't wait to hit the New York branch and snuggle into the mink.
Petrossian
144 rue de l'Universite, 7th arr.
Metro: Invalides
Tel. 01 44 11 32 32
www.petrossian.com ,www.petrossian.fr,www.petrossian.co.uk
Open Tuesday to Saturday for lunch and dinner
Note: Even though I had an extravagant meal, there are very reasonable menus with three courses for 35 euros for lunch, and 45 euros at dinner.
Note: Click here to read the very special Valentines Day menu.
In case you can't get to Petrossian, click here for a delicious recipe for caviar and steak tartare.
I am pleased as punch to announce the launch of Eye Prefer Paris Tours, which are 3-hour walking tours I will personally be leading. The Eye Prefer Paris Tour includes many of the places I have written about such as small museums & galleries, restaurants, cafes & food markets, secret addresses, fashion & home boutiques, parks, and much more.
I look forward to meeting you on my tours and it will be my pleasure and delight to show you my insiders Paris.
Check it out at www.eyepreferparistours.com
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