lizziee is completely impressed with Giselle Wellman’s “approachable delicious cuisine” at Petrossian. Wellman is young—26—but she’s cooked in some major hallowed halls, including Jean-Georges and Bouchon. Petrossian is a lovely place for careful, classical, beautiful cooking.
Wellman is a champ with the sauces, like poached pear and Gorgonzola in tarragon-wine sauce. “My only complaint is that I wish I had a French Sauce Spoon so I could have had every single bit of that sauce—I did think about licking but manners won out,” says lizziee.
Egg royale—a hollowed-out eggshell filled with soft scrambled egg and topped with vodka crème fraîche and caviar—is an easy dish to ruin. Not a chance here, says lizziee—Wellman’s version is perfect. Also expert: duck confit salad, with perfectly crunchy duck legs, dry rubbed in pink peppercorns, juniper, salt, and sugar, and candied hazelnuts that mirror the texture of the duck.
“Our expectation for our late lunch/early dinner at Petrossian was to indulge in some caviar with blinis and a couple of caviar influenced nibbles,” says lizziee. “To be honest, we weren’t expecting this level of cuisine. This is head and shoulders above most of LA’s dining experiences.”
Petrossian [West Hollywood]
321 N. Robertson Boulevard, West Hollywood
Discuss: Petrossian– Giselle Wellman