Petrossian, the 95-year-old caviar house from Paris with locations in New York and Las Vegas, now offers brunch seven days a week at their West Hollywood home. The mid-morning menu features a variety of egg dishes, salads, sandwiches, toasts and of course, plenty of caviar. Beloved chef and budding local celebrity, Giselle Wellman conceptualizes and executes the brunch offerings.
With a true passion for its briny, buttery, salty and sweet flavor profiles, Wellman weaves caviar or roe into many dishes across the menu. The crisped-to-perfection potato pancakes receive a dollop of crème fraîche and 20g of Transmontanus caviar. The tiny black beads are also an option to top a tasty smoked salmon bagel. Even dessert incorporates the theme, with espresso caviar beads on creamy panna cotta alongside house-made shortbread for dipping.
In addition, for those new to or simply curious about caviar, General Manager and caviar expert Christopher Klapp offers classes at this LA location. Educational tastings include the opportunity to experience some of the most high-quality and sought-after caviar in the world, prepared with the Petrossian family recipe (a well-kept secret).
Klapp explains the history of caviar’s luxury rise and teaches how to serve and store it. As participants savor their way through the flight of elite fish eggs, Klapp guides with a description of flavors, textures and qualities of note. Choice of a Champagne or vodka cocktail, along with a four-course prix fixe menu showcasing the kitchen’s delicious in-house smoked fish, raw bar and pastry-making abilities, round out the curriculum held on the third Thursday of each month.
