Often regarded as the most luxurious bead of the sea, caviar is more than just a delicate appetizer reserved for the most wealthy and established class. With years in the business, Petrossian Caviar in West Hollywood has introduced an entirely new set of patrons to the world of this non-fertilized, salted sturgeon rue – and the raving reviews continue.
The perception is likely due in part to Petrossian’s new executive chef Giselle Wellman, who originally hails from San Diego but has worked under culinary greats like Thomas Keller and Mario Batali. After a stint at Keller’s Bouchon Beverly Hills as chef de partie, Wellman took over the post as sea and pasta ambassador at the West Hollywood boutique restaurant and caviar outlet.
While caviar is oftentimes the main draw – with signature dishes enhancing the roe in entrees like a Napoleon Steak Tartare with a layer of caviar or caviar flatbread – Wellman has done more than just incorporate Petrossian’s attractive addition.
Last July, Petrossian West Hollywood began introducing Caviar 201 to the wildly popular monthly cooking classes, where General Manager Christopher Klapp teaches preparations for bringing caviar into their home and offers Wellman prepared appetizers for the class to enjoy and replicate. Paired with champagne and vodka, every first Thursday and Friday of the month classes for just $35 have been welcoming guests to an array of caviar enhanced dishes.
Petrossian’s caviar is fairly priced, but some of the best in the state. The eggs are prized pieces of joy whether a Sunday ritual or outfitted for a special occasion, though it isn’t the only affair this French boutique restaurant offers. Recently Petrossian added caviar powder and papierusse to its extensive menu of sale items within its storefront property, offering guests more than just a great meal but a very luxurious takeout.