Summary
Usually I refuse invitations, simply because I worry that as a guest my opinion on service will be biased. In this instance, I appreciated how the invitation was formulated, plus the person accepted the fact that my coming wouldn’t guarantee an article. What’s more, the same day, I was organizing a Russian Paris tour for some clients and they wanted to include a caviar lunch. I had already chosen another place when I received the invitation at Petrossian, but I thought it would be interesting to give it a try.
The venue
Petrossian is a shop and a restaurant. The restaurant just got entirely redone by Petrossian son, the one that conceptualized the dim sum restaurants « Yoom ». They decided to go back to the basics by offering dishes as close to the product as possible. They have a menu at 35 euros, which I took a look at on the website: It was designed in good spirit I think. Yet it’s too bad that the menu stays the same all week long and that some weeks the deserts weren’t that interesting ( but the day I wrote the article, this wasn’t the case).
The team
Ce qui m’a le plus convaincu à écrire cet article c’est l’accueil ce jour-là. Oui j’étais invité mais quand bien même. Monsieur Petrossian et son fils étaient là et sont venus saluer tout le monde et prendre le temps de discuter avec chacun : classe. La personne chargée de la communication m’a expliqué que durant la période de rush des fêtes, monsieur Petrossian vient toujours aider en boutique. Bref je suis sensible à cela. Petrossian de l’extérieur ça m’évoquait une grande maison un peu distante, là j’ai découvert une famille arménienne qui incarne la marque, à la new-yorkaise 🙂
What convinced me the most to write an article was the welcome I received that day. Yes I was invited, but still. Mr. Petrossian and his son were there and welcomed everyone individually: classy. The person in charge of the communications told me that during the holiday rush Mr. Petrossian always lends a hand in the shop. In short, I respond well to this. From the outside Petrossian gives off a distant, grand attitude, but inside I discovered an Armenian family,…New York style 🙂
The meal
The tasting
I ate some very good things, which I later discovered were worth a fortune, but I’m not saying that it was too expensive for what it was. ( Careful to not overdo it on the flowers however)
Salmon eggs, buratta, flowers and leaves
The « Oeuf caviar » ( Egg caviar)
Chicken egg, celery fleurette, Alberta caviar. The egg-caviar mix is a classic in caviar restaurants, I admit it no longer surprises me, even if it’s very good. I preferred the fresh produce that for me had more taste ( salmon egg burrata, herring).
The verdict
The 716 readers will probably not go every day and I repeat, I did not go test out the restaurant. Be that as it may be, if one was looking for a boutique or caviar restaurant ( or to try the lunch menu at 35 euros) for a big occasion, well in that case, one would be very happy that 716 gives a thumbs up to Petrossian.
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