Petrossian Pairs Up with Domaine Anderson for a Night of Seduction

The classy demure Robertson Blvd. spot Petrossian in West Hollywood paired up last week with its perfect match, a new wine from the Anderson Valley called Domaine Anderson, found just 2 and 1/2 hours north of San Francisco. Both the premier caviar house and the winery originate from French families with a distinct heritage.

The Petrossian — Wine and caviar-centric food pairings are offered at Petrossian West Hollwood. (Photo credit: Melissa Curtin)

This beautiful semblance was a bold education for me about the Hermes of caviar and wine. Once apple orchards and sheep, the Anderson Valley in California is wine’s newest little gem. Although marijuana is the major producer in this valley, wine is now the new burgeoning Anderson Valley trend because the conditions are just right. This area is now compared to Napa when it first started.

Claude Rouzaud, Chairman of Louis Roederer apparently tapped out of land for champagne in France, so his family came to California in the 1980’s looking for the perfect vineyard site in which to grow Pinot Noir and Chardonnay. Two thirds of their wine is the more fruit forward Pinot Noir only sold through their website and restaurants like Hakkassan. Their wine has only been on the market since 2014 and has already garnered high praise from wine critics.

Petrossian is one of the oldest caviar purveyors in France, going back almost a century when the brothers Melkoum and Mouchegh Petrossian relocated from Russia to Paris to sell caviar from the Caspian Sea.

Lucky LaLaScoop was there to sample these fine grapes and thoughtful paired courses. The evening started with bubbly, Roederer Estate Brut followed by Domaine Anderson Chardonnay for the second course. Not typically a fan of sweet or Chardonnay, the 2012 Chardonnay was smooth and weightless, very different than a typical California Chardonnay. Feminine and light, slightly oaken, more of a wheat and apple profile with a lemon finish. The pinots were shockingly delicious, more fruit forward, rich, and naturally complex.

Highlights of this six course remarkable breath taking wining and dining menu by Executive Chef Giselle Wellman included the following:

Bird’s Nest – Caviar, buckwheat noodles, sea urchin, quail egg

Kanpachi Carpaccio – uni, caviar, sweet chili avocado mousse, brioche

Lamb Merguez Potato Gnocchi

Aspen Ridge Short Rib

Palet d’Or

This meal was one of the best I have ever savored in LA. We look forward to sampling their brunch (caviar and eggs, bagels with cream cheese and Petrossian’s smoked salmon), as well as experiencing their Happy Hour from 4-7.

Looking for a one-of-a-kind gift? Caviar 301 leads students through a tasting of some of Petrossian’s most expensive caviars, along with a caviar-centric seven-course dinner. Caviar 301 is on the third Thursday of each month and costs $125. Reservations are required.