Petrossian Restaurant & Boutique in West Hollywood welcomes Alex Ageneau as their new Executive Chef, coinciding with their participation once again in dineL.A. Restaurant Week, January 18 – 31, 2016. A native of the Vendée region in France, Ageneau developed his French/Californian style of cooking at Chicago’s Les Nomades and Paris Club Bistro & Bar, as well as Los Angeles restaurants Aestus, The Royce and Patina. Ageneau’s contemporary take on French food highlights fresh, clean flavors and cooking with only the best ingredients which mirrors Petrossian’s commitment to sourcing only the world’s finest caviar and smoked fish.
Petrossian West Hollywood will be offering a special two-course menu for lunch and three-course dinner menu during dineL.A. Restaurant Week, both of which feature new menu items in addition to signature, Petrossian favorites:
dineL.A. Restaurant Week 2-Course Lunch Menu ($25/person, plus tax and gratuity) including suggested wine pairings:
First Course (Choice of)
Sunchoke & Leek Velouté
Salmon Roe, Rye Bread Wafer
Helfrich Cremant d’Alsace Brut, Alsace, N/V $20
Buckwheat Blinis
Pike Roe, Trout Roe, Salmon Roe, Crème Fraiche
Mumm Napa Blanc de Blancs, Napa Valley, N/V $15
Yellowtail Carpaccio
Fleur de Maviar®, Lime, Avocado, Green Apple, Caviar
Dourthe “La Grande Cuvée” Sauvignon Blanc, Bordeaux, 2014 $13
Second Course (Choice of)
Croque Madame
Brioche, Comte, Arugula Salad, Sunny Side Egg
Vigneau Chevreau Brut, Vouvray, Loire Valley, N/V $17
Smoked Halibut Quinoa Salad
Beets, Dill, Cucumber
Charles Krug Sauvignon Blanc, St. Helena, Napa Valley, 2014 $12
Slow Roasted Lamb Wrap
Yogurt, Pickled Onions, Eggplant, Lettuce, Tomatoes
Louis Latour Pinot Noir, Marsannay, Burgundy, 2008 $17
dineL.A. Restaurant Week 3-Course Dinner Menu ($49/person, plus tax and gratuity) including suggested wine pairings:
First Course (Choice of)
Sunchoke & Leek Velouté
Salmon Roe, Rye Bread Wafer
Helfrich Cremant d’Alsace Brut, Alsace, N/V $20
Buckwheat Blinis
Pike Roe, Trout Roe, Salmon Roe, Crème Fraiche
Mumm Napa Blanc de Blancs, Napa Valley, N/V $15
Yellowtail Carpaccio
Fleur de Maviar®, Lime, Avocado, Green Apple, Caviar
Dourthe “La Grande Cuvée” Sauvignon Blanc, Bordeaux, 2014 $13
Second Course (Choice of)
Red Sea Bream
Carrot Consommé with Ginger and Lemongrass, Carrots
Albert Bichot Chardonnay, Chablis, 2014 $16
Seared Duck Breast
Celeriac Mousseline, Candied Kumquats, Braised Turnips, Sauce Apicius
Adelaida Cellars “Anna’s Vineyeard” Syrah, Paso Robles, 2012 $15
Porcini Mushroom Risotto
Parmesan, Brussels Sprouts, Tarragon
Louis Latour Pinot Noir, Marsannay, Burgundy, 2008 $17
Third Course (Choice of)
Vanilla Panna Cotta
Espresso Beads, Cardamom Shortbread Cookie
Selvarey Cacao Rum, Panama $14
Dark Chocolate Ganache
Cranberry Sauce, Candied Orange
Smith Woodhouse, Rio Torto Valley, Douro, Portugal, 2002 $22
