Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!
Caviar from Petrossian and Chocolates from La Maison du Chocolat
Caviar, chocolate and champagne: aren't these three names synonymous of a luxurious meal? That is what was on the menu of an event hosted by Petrossian, in association with La Maison Du Chocolat, in the presence of Alexandre Petrossian, from the famous caviar purveyor family, and Nicolas Cloiseau, the Chef behind the incredible creations of the chocolatier.
Chef Nicolas Cloiseau from La Maison du Chocolat
Alexandre Petrossian and Chef Nicolas Cloiseau
In this stunning setting, I have not only enjoyed some delicious amuse bouche from Petrossian's Executive Chef Richard Farnabe, but also the result of the collaboration of these two famous establishments.
Here is what I tried:
Vodka caviar marshmallow (Petrossian):
Vodka caviar marshmallow from Chef Farnabe of Petrossian
Vodka caviar marshmallow from Chef Farnabe of Petrossian
Salmon and cream cheese lollipop with a beet mousse (Petrossian):
Salmon and cream cheese lollipop with a beet mousse from Petrossian
Chocolate ganache tart (La Maison Du Chocolat):
Chocolate ganache tart from La Maison Du Chocolat
Macarons from La Maison Du Chocolat (the white one was made with praline that is one of my favorite flavors):
Macarons from La Maison Du Chocolat
And then, I could try their extravagant trio: caviar, vodka and chocolate, that you can also taste in a limited edition called Chocolate Vodka & Caviar, featuring two different kinds of chocolates:
The Vodka and dark ganache chocolate: for this, Chef Cloiseau used Petrossian 's premium vodka and made a ganache with it. When eating it, you get first a crisp flavor, and then feel the warmth of the vodka.
Petrossian Vodka Dark Ganache chocolate from La Maison Du Chocolat
The second chocolate was a dark ganache caviar. For this one, Chef Cloiseau used Ossetra caviar for its nutty and buttery flavor. He paired it with the nuttiness of the praline and, on top, put a caviar ganache that gave a taste of the sea.
Petrossian caviar dark ganache chocolate from La Maison Du Chocolat
Then, Chef Cloiseau made an exclusive treat for the evening: a macaron with caviar ganache topped with a green apple whipped cream and caviar.
Macarons from La Maison Du Chocolat
Petrossian caviar
Chef Clouseau adding green apple whipped cream to a chocolate macaron
Last step: Chef Clouseau adding an edible gold leaf to the chocolate macaron
Next step: Chef Clouseau adding Petrossian caviar to the chocolate macaron
Chef Clouseau presenting his chocolate macaron with green apple whipped cream and caviar
Et Voila:
Chocolate macaron with green apple whipped cream and caviar
Chocolate macaron with green apple whipped cream and caviar
And as I mentioned at the beginning of the post, there was champagne...And not just one bottle, trust me!
Moet et Chandon Champagne at Petrossian
This was a great event and I was really please to meet Chef Cloiseau and hear Alexandre Petrossian talk about the collaboration between Petrossian and La Maison du chocolat. Pairing chocolate and caviar is a very creative idea and it works! Bien joué, Messieurs!
Enjoy (I did)!
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