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There are many and various ways to indulge yourself with caviar at Petrossian Boutique & Restaurant in West Hollywood, CA:
– caviar from six species of farm-raised sturgeon are offered from different origins like the U.S., Bulgaria, Israel, and even China. Caviar from Russia and Iran is now history. It starts at $59 for 30g of classic transmontanus to $1,185 for 125g of top-of-the-line kaluga;
– caviar powder, made from 100% transmontanus. Itwill definitively add a chic taste to your scrambled eggs;
– caviar Papierusse ® which are caviar sheets also made from 100%transmontanus;
– caviar classes, starting at $35 to $125(excluding tax and gratuity), where you will learn the difference between transmontanus, ossetra, shassetra, kaluga…;
– dining at the restaurant where I will be heading next week. More to come!
Pour avoir passé plusieurs soirées avec la chanteuse Hélène Segara, où elle a même fait la cuisine, j’envie les candidats de l’émission diffusée sur M6 à 20h45 qui auront passé cinq jours avec elle pendant le tournage de “Un Dîner Presque Parfait”.
Pendant toute cette semaine, nous les voyons dînant les uns chez les autres, où chacun à son tour est l’hôte, en charge du menu, de sa préparation, de son execution et de la décoration de la table. Tout est noté par des invités. L’animation de la soirée est aussi très importante dans l’attribution des points. On peut penser que pour cela Hélène doit avoir un peu d’avance…
Café del Rey in Marina del Rey, CA, may be a classic (it has been here since July 1991), but some desserts served there certainly are not. Have you tried pastry chef Charles Yoder’s bacon ice cream?
This sweet item caught my attention and my taste buds. That’s why I wanted to feature it in the photo with executive chef Daniel Roberts. It is actually quite good. Could the red sugar twist, coming from the bread pudding plate that I am holding in my right hand, be the tail of the pig?
See photos of the dishes served at the restaurant at Café del Rey photo gallery.
While I was in Tampa, Florida, one of my lunches took me to Datz restaurant. When I heard the description, I wanted to try their famous meatloaf: individually-sized, housemade meatloaf stuffed with bacon-jalapeno mac n’cheese and served with garlic mashed potatoes and peas.
I was saddened to discover that the popular dish was a dinner item, so there was no way for me to try it. The best I could do to get a taste was to have chef Jason Dame show me the uncooked dish. Next time I go to Datz, it will be for dinner!
Discover the restaurant yourself through my exclusive video interview with the owners, Suzanne and Roger Perry.
Looking for great burgers in Los Angeles? Head to Short Order at the Farmers Market. Read my just-published review of the restaurant to learn what makes them so good, and see pictures in the Short Order photo gallery.
A hint: Short Order just made GAYOT.com’s Top 10 Burgers in LA.
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