French Resistance: Petrossian Plans Three Courses of Foie Gras for Restaurant Week

Giselle Wellman
Giselle Wellman Photo: Tatiana Arbogast

DineLA Restaurant Week returns for its fifth year straight, from January 22nd to 27th and again from January 29th to February 3rd, with new dining options upped by the first-time involvement of Short Order, Spice Table, Ray’s, Westside Tavern, Il Covo, and Canter’s this year. As a state-wide ban on foie gras is looming in July, we naturally expect to see lots of the lush liver on our city’s menus and more than a few chefs flagrantly flouting the new rules. For Restaurant Week, Petrossian in Beverly Hills is singing a swan song for foie gras, offering the ingredient as an option available on every level of its three-tiered dinner menu. What will be served?

If foie isn’t your thing, the Parisian-born Armenian caviar specialist and chef Giselle Wellman have options besides it. There is a cassoulet of lamb sausage with bacon, squid ink fettucine, Jerusalem artichoke soup with green apple, and the restaurant’s renowned egg royale, served scrambled in its shell. But if you’re hoping to hang on to every last second of foie-induced pleasure in the first half of 2012, you’ll find it here in everything from a foie ravioli to start to a foie ice cream for dessert.

See Petrossian’s full $44 “Farewell to Foie” dinner menu below and find reservations at 310-271-0576.

Petrossian Restaurant Week Menu

Caviar Presentation (add $59)
30g Classic Transmontanus, Blinis, Toast Points, Crème Fraîche

1st Course
(Choice of)

Foie Gras Ravioli
Grapes, Walnuts, Mushrooms, Noble XO Vinegar

Jerusalem Artichoke Soup
Green Apple, Celery, Lemon

Egg Royale
Scrambled Egg, Vodka Whipped Cream, Caviar

2nd Course
(Choice of)

Prime Flatiron Steak
Foie Gras, Leeks, Mushroom Duxelles, Truffle, Beef Jus

Lamb Sausage Cassoulet
Red Wine, Pearl Onions, White Beans, Baby Carrots, Bacon

Squid Ink Fettuccini
Wild Californian Sea Urchin, Curry, Salmon Roe

3rd Course
(Choice of)

Foie Gras Ice Cream
Raspberry Jam, Brioche, Honey, Sea Salt

Vanilla Panna Cotta
Espresso Pearls, Cardamom Shortbread Cookie

Mille Feuille
Mascarpone, Pistachio, Strawberries

Coffee Service Included

French Resistance: Petrossian Plans Three Courses of Foie Gras for Restaurant