The High Society cocktail at Petrossian: gin, green Chartreuse, St-Germain elderflower liqueur, rose water and caviar powder. (Betty Hallock / Los Angeles Times)
The Petrossian caviar and Champagne bar at LAX, decorated with what look like bubbles. (Betty Hallock / Los Angeles Times)
Petrossian’s “Caviar in the Air,” a to-go package you can take with you on your flight, can cost more than $1,500, depending on the type of caviar you choose. (Betty Hallock / Los Angeles Times)
Deviled eggs from chef Giselle Wellman, topped with caviar. (Betty Hallock / Los Angeles Times)
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Smoked trout and creme fraiche topped with trout roe. (Betty Hallock / Los Angeles Times)
Caviar-topped blini. (Betty Hallock / Los Angeles Times)
A caviar martini garnished with pressed caviar, cocktail onion and caviar-filled olive. (Betty Hallock / Los Angeles Times)
Caviar powder is dried caviar beads that can be ground. (Betty Hallock / Los Angeles Times)
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Tins of caviar for sale at Petrossian in the Tom Bradley International Terminal. (Betty Hallock / Los Angeles Times)
Travelers at Petrossian’s caviar bar. (Betty Hallock / Los Angeles Times)
