Showing posts with label Petrossian. Show all posts
Showing posts with label Petrossian. Show all posts
Last Days of Foie - All Time Favorites
Finally this foie series (and saga) ends with my favorite foie gras dishes in L.A., past and present.The photos can speak for themselves so I will keep my commentary brief.
1. foie gras, biscuit, maple sausage gravy - at Animal
From the first time I tried this decadent masterpiece years ago to this one in June, it's hard to beat. Look at the gold maple syrup floating on top of everything.
2. foie gras, eggplant, soy reduction - at Orris
Much to my sadness, they stopped serving this item in January of this year, several months before the restaurant closure and foie gras ban took effect.
Not only was it a stellar dish, at $15, it probably was the least expensive plate of its kind for the high quality.
Not only was it a stellar dish, at $15, it probably was the least expensive plate of its kind for the high quality.
3. foie gras terrine, blackberry jam, black pepper gastrique - at Animal (Noticing a pattern? I do love Animal.)
4. Bobo Farms Foie Gras, apple rosemary butter, caramelized cippolini, molasses toast - at Hatfields
My true favorite was their Pain d'Epice Crusted Foie Gras (crusted in gingerbread), but this stunning concoction offers similar flavors.
The wafery, crispy 'toast' is divine with a bite the seared foie. I especially love palate cleansing green apple, vege, herb, lemony slaw on the side.
The onions and sauces are not necessary in my opinion, though they do not detract from the core flavors.
The onions and sauces are not necessary in my opinion, though they do not detract from the core flavors.
5. foie gras, green beans, walnuts, truffle vinaigrette - at Petrossian
The plating alone is other-worldly with a taste to match. I've never seen green beans diced so finely and in uniform bits.
Although it's not foie, the Steak Tartare Caviar also dropped my jaw with its exquisite appearance and plating (so I'll throw it in).And that is leaving out their perfect smoked salmon plate with large caper berries and mushroom cappuccino (from their earlier menu).
Many of my favorite foie dishes are by Chef Ludo Lefebvre. Since I covered most of them on this post, I won't be redundant here.
6. The foie gras croque monsieur probably wins it among those stellar dishes at Ludo Bites.
6. The foie gras croque monsieur probably wins it among those stellar dishes at Ludo Bites.
7. Foie Gras Donut at Umamicatessen's & a,
This probably isn't a strong favorite, but I'll give them some props for creativity and making these donuts to order.
I learned from Food Critic Jonathan Gold's review that the "forest berry'' jelly comes from Robert Lambert, artisanal jam and condiment maker with a cult following. Gold feels the foie gras mousse gets thrown in to justify the cost of the jelly in this donut.
My only issue with this was how separate each component is inside the donut. It makes it hard to get that perfect bite, especially if you are sharing it with others. Perhaps that is the elusive quality of this donut that charms people.
Recently various news sources reported that Hot's Restaurant Group, some foie gras producers, such as Hudson Valley Foie Gras, claim the ban is "unconstitutional, vague and interferes with federal commerce laws." For now it remains to be seen how the ban will play out.
Until things evolve, we have our precious culinary memories.
Until things evolve, we have our precious culinary memories.
Last Days of Foie Gras at Petrossian
Petrossian West Hollywood also hosted a Farewell to Foie Gras menu by Chef Giselle Wellman, during the month of June.
I've never had anything short of a delightful experience at this elegant French boutique and restaurant, from their caviar, smoked salmon at the boutique to everything on the menu.This elegant menu consisted of very refined courses.
It's hard to go wrong when starting with their Hibiscus Champagne, including rhubarb syrup and a candied hibiscus flower.
The 1st course, a Summer Berry Gazpacho, arrived, a bowl of Harry's Berries, pickled beets, croutons and micro greens. The star of the bowl, Armagnac poached foie gras came in creamy cubes.
The server poured tableside a small pitcher of the gazpacho into the bowl. The fresh fruits enhanced the foie cubes well.
The 2nd course, Asparagus Salad, with black summer truffles, little gem baby lettuce, truffle jus vinaigrette provided again very complementary elements to the foie gras ravioli. The asparagus slivers sat neatly piled below the ravioli.
With ingredients like this, it's hard to figure out the 'star' of the plate.
The star of the 3rd course of Seared Foie Gras left no question. I am a sucker for seared foie and this version with cherries on top, pistachios crumbled below and a sight hint of mint really hit many parts of the palate.
The sheer size of the 4th course, a full entree size, intimidated us. Where is the foie on the Prime Flat Iron? In a thick, luscious sauce below the sliced steak. A buried treasure just barely peeking out.
The tender steak came to life with a mushroom duxelle, micro greens, onions, fines herbes and a surprising pop of Fresno chili.
5th course, a decadent Foie Gras Ice Cream, sitting in a tiny bowl with a thin slice of brioche, raspberry jam, and drizzles of sea salt and honey blew me away.
The ice cream, not too cold, very creamy surprised me by not being too sweet. Most of the sweetness came from the honey and jam.
I wasn't sure whether I should make a little ice cream sandwich or not, but opted to just break bits of the bread with my spoon for each bite of the ice cream. If given a second chance, I'd go in with my hands!
I never expect dessert to impress me much, and usually they don't. This exceptional ending to a delightful meal will go down in foie history.
