Related link: Hidemi Sugino Pâtissier Tokyo

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.

Christian Constant learned his craft from his mother in the south-west region of France. He began his apprenticeship in a local restaurant when he was 14.

Later he worked at the prestigious Ledoyen Restaurant in Paris. Seven years later, having worked every station, his aunt welcomed him to her one-star Michelin bistro “Chez Les Anges.”
After working at The Ritz, Paris, Constant became Executive Chef at The Hotel Crillon’s luxurious 2- star Michelin restaurant, Les Ambassadeurs, now undergoing a full restoration to be completed at summers’ end. It is hard to see how the new owners, of the hotel, the Starwood Capital Group, can improve on the magnificent dining room, which was the former ballroom of the duc de Crillon’s palatial home and under the watchful eye of chef Jean-François Piège. (Hotel de Crillion, 10 Place de Concorde, Paris. Tel. 0033 144 711 540 www.crillion.com;).
During eight years tenure Constant created a new generation of talented young chefs, proud to have worked under him.

Constant decided that although he loved The Crillon it was time to realize every chef’s dream; to open a restaurant of his own. In 1998 his dream came true and the 60 seat Violon d’Ingres opened its doors. The name, pays homage to Jean-August-Dominique Ingres (1780-1867), the French painter born in Constant’s home-town of Montauban.

All of this might not have become a reality if he had not met his wife Catherine, a Scot, who was Assistant Crew Chief Steward at the time that he was giving cookery classes on the QE2. She is now helping the Maitre d’hotel at the Violon d’Ingres’ by taking bookings, hiring staff and dealing with all the administration work. They also own Les Cocottes and Café Constant.

La Maison de l’Escargot, with a history dating back to 1894, is located on a tranquil side street of Rue Fondary. There is no longer any competition so the sole survivor in Paris is La Maison l’Escargot.

She says, “I usually buy my escargots from snail farmers at weekend markets. But with an escargot emergency for a celebratory dinner, I ventured out in search of the maison where I half expected to see live snails crawling around in basins and pots of bouillon. Instead I found an airy shop with baskets stocked with two common varieties of wild French snails—bourgogne and petits gris—rated and priced according to different calibers.”