As the head chef of Petrossian in West Hollywood, Benjamin Bailly (@ChefBenBailly) is encouraged by management to highlight caviar, foie gras, and smoked salmon in nearly all of his dishes. During a previous meal here, we were served an avalanche of fish eggs. Whether mounded atop little blinis or served in a fashionable tin with King crab meat, the amount of caviar gracing our table was enough to satisfy even the most demanding of Russian tsars.
While cooking with the world’s finest luxury products is hardly a chore, these ingredients tend to limit the kitchen’s range. At the encouragement of a trio of food-loving pandas [Kung Food Panda, Two Hungry Pandas], Chef Bailly exchanged his usual high-end creations for homey comfort foods during one evening in late August. For a single dinner service, the dishes coming out of Petrossian’s kitchen were no different than the ones served in the Chef’s home.
Dinner began with a glass of bubbly and two fried “snacks.” The buttermilk fried frogs legs were meatier than expected and expertly fried. The nearly equal ratio of meat to batter was definitely a plus. Laced with fresh tarragon and tart relish, the tartar sauce was a lovely complement.
The second “snack” to arrive was truffle pomme (potato) croquettes with parsley and Parmesan. The silky innards were spiked with truffle oil and enrobed in a golden crust. The standout texture reminded The Astronomer and me of the bitchin’ croquettas we hoovered up in Spain.
