During the lockdown, we introduced the Paniers Particuliers, which allowed you to prepare recipes with Petrossian products. Today, we invite you to discover the Dîners Particuliers to go, extending the gastronomic experience with an exceptional dinner composed of five recipes for two people, prepared by two chefs, already ready to enjoy at home!
The concept
Each week, we invite two chefs to create a menu for two, consisting of five recipes using Petrossian specialties and seasonal products. The recipes are prepared in the boutique, and the dinner is available to take away, so you can enjoy your meal directly at home with a unique menu ready to eat, without needing to cook.
On the menu
To give you a preview of this four-handed dinner, here are the chefs’ recipes you can enjoy in the box from June 12 to June 30, prepared by David Gallienne and Éric Guérin. The two chefs met at Jardin des Plumes, where David Gallienne was Éric Guérin's sous-chef before becoming head chef and owner.
The 5 chef recipes to take away:
- Pea toasts, Fleur de Caviar® and caper leaves by Éric Guérin
- Souhoï® salmon tacos, sheep’s milk ricotta and baby greens salad by David Gallienne
- Coupe du Tsar® salmon, raw fish-egg cream by Éric Guérin
- Royal Kamchatka crab ravioli with new turnip remoulade by Éric Guérin
- Mushroom risotto & bottarga by David Gallienne
The products
This is a unique opportunity to discover some Petrossian products: Fleur de Caviar®, caper leaves, Croustissian® rye bread, Souhoï® salmon, Coupe du Tsar® salmon, trout eggs, royal crab meat, and bottarga. All these products are used in the chefs’ recipes from June 12 to 30, enhanced and ready to enjoy.
By enjoying this delicious gourmet evening, you also do a good deed, as 10% of sales will be donated to an association chosen by the chefs.
To book your culinary experience, contact the boutique no later than the day before before noon at 01 44 11 32 22.
Photographs: Aimery Chemin • Culinary styling: Coralie Ferreira
