When life wants to give you caviar.
Go to Petrossian.
Restaurant Le 144 Petrossian has a new chef Julien Violet, new décor and a new menu.
Last night was bloggers tasting night at Le 144 Petrossian.
New York was never like this.
Les oeufs de saumon sauvage, buratta, floeurs et feuilles.
Le Crabe Imperial.
L'Oeuf caviar. Oeuf de poule, fleurette au celery, caviar Alverta.
Meet Parisian blogger Caroline of The Wanderer..click click
And Swedish blogger Solli of Copenhagen and Paris...more clicks
Though no longer a vegetarian I'm not ready to venture into le boeuf tartare even if dotted generously with caviar..
Desserts? No problem. On the far left we have a mini-Pavlova meringue filled with chocolat Guanaja, perfume de the plus a fraise. In the middle a mini-Napoleon. And far right a mini fig-quince tartelette inside spun sugar with a bergamote (?) coulis.
Truth be told Petrossian and I are joined at the hip (read that however you want) from way back. Café Petrossian on 7th avenue in New York was my go-to place for real French pastry. It's where the French in New York come for tea so it must be la vrais chose non?
A favorite pastime was tea and a tarte and sketching on site.
And back in 2006 I even had a watercolor exhibit of their desserts in the café. Ah remembrances of desserts past...
Last night Caroline, Sollie and I walked home after the grand tasting at Petrossian on 144 rue l'Universite 75007.
Three Cinderellas returning to our tiny Paris pumpkins.
Have a wonderful pumpkin pie tomorrow PBers!