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.
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 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.