Restaurant-Dining Critiques » Caviar Papierusse http://restaurant.kitmarshal.site Kit Marshal’s Commentary on . . . Eating Well in Asia and Beyond . . . Gastronomic Discoveries . . . Wine News Tue, 30 Oct 2012 07:02:43 +0000 en hourly 1 https://wordpress.org/?v=4.2.34 Petrossian Caviar, Beverly Hills – Los Angeles http://restaurant.kitmarshal.site/petrossian-beverly-hills-los-angeles/ http://restaurant.kitmarshal.site/petrossian-beverly-hills-los-angeles/#comments Sat, 17 Dec 2011 11:19:10 +0000 http://www.restaurantdiningcritiques.com/?p=13772

321 N. Robertson Blvd. Beverly Hills
Tel.310-271-0576
Chef: Giselle Wellman

Developed by Armen Petrossian and team in the company’s lab, with the powder formed from 100% Transmontanus caviar and intended to be used as one might use spice, shaved truffles, or salt; to be sprinkled on dishes like eggs, smoked salmon, and pasta to imbue them with caviar flavor.

 

Caviar in paper-form and a powder-form, sold at the restaurant under the names Petrossian Caviar Powder and Petrossian Papierusse and used in the cooking at Petrossian, Beverly Hills as well as available in the shop for home use.

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