The Tzar Cut Trio showcases Petrossian Cafe’s indulgent offerings. The dish includes thick sashimi-sized slices of each of three types of salmon: the buttery fillet from the center of the fish, another marinated in spices and smoked extra slowly, and one marinated in dill. (Lawrence K. Ho / Los Angeles Times)
The Petrossian salad features green beans in a black truffle-scented dressing crowned with silky foie gras and embellished with black truffle. (Lawrence K. Ho / Los Angeles Times)
The croque madame sandwich includes ham and Gruyère, with the egg fried so that the yolk is still a bit runny. (Lawrence K. Ho / Los Angeles Times)
The white asparagus soup is an elegant offering. (Lawrence K. Ho / Los Angeles Times)
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Chilled borscht and cantaloupe soups are presented in martini glass-like bowls. (Lawrence K. Ho / Los Angeles Times)
Chocolates tempt at the Petrossian Paris Boutique. (Lawrence K. Ho / Los Angeles Times)
Bottles line one minimalist wall. (Lawrence K. Ho / Los Angeles Times)
Chef Benjamin Bailly, 27, is a former sous chef at LAtelier de Joël Robuchon in Las Vegas who has helped Joël Robuchon open half a dozen other locales around the world. (Lawrence K. Ho / Los Angeles Times)
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The restaurant’s casual elegance and French cafe classics come together in its newly remodeled space. (Lawrence K. Ho / Los Angeles Times)
Petrossian taps into old Hollywood glamour with black-and-white images of celebrities on its walls. (Lawrence K. Ho / Los Angeles Times)
