A CENTURY OF CULINARY EXCELLENCE || Celebrating Petrossian's 100th Anniversary at The Inn at Little Washington
When two of the globe's most renowned luxury brands come together, it is bound to create culinary magic.
This September, in the heart of Washington, Virginia, the legendary Inn at Little Washington joins forces with Petrossian for a celebration like no other: Petrossian’s grand 100th anniversary.
Stepping back in time, Petrossian has its roots grounded in the passion of two Armenian refugees who introduced the city of Paris to the delicacy of caviar in 1920. Fast forward to today, and the brand stands tall as a third-generation family dynasty that has made its mark globally, upholding the unmatched standards of caviar distribution.
On the other side is The Inn at Little Washington, a stalwart in American fine dining, holding the prestigious distinction of a three Michelin-starred restaurant. Founded by the visionary Chef Patrick O’Connell in 1978, it's more than just a restaurant—it’s an experience that redefines American cuisine.
Guests will be welcomed with a Dom Pérignon and caviar reception.
This unique collaboration promises an evening that’s the epitome of luxury. Guests will be welcomed with a Dom Pérignon and caviar reception in The Inn’s opulent colonial ballroom. What’s more, Alexandre Petrossian, the caviar maestro and grandson of Petrossian's founder, will grace the occasion, ensuring an evening that celebrates the flavours and rich history and stories these two brands bring to the table.
Here is the full 10-course menu offering a symphony of flavours that guests won’t soon forget:
A Duet of Imperial Baika Caviar: The evening starts with a delicate taco of shrimp paired with a Lilliputian radish tartine—a harmonious introduction of what's to come.
Imperial Sevruga Caviar with Soft Scrambled Eggs and Chives: Served in a golden egg shell, this dish captures the essence of classic flavours elevated to exquisite heights.
Imperial Daurenki Caviar on a Crispy Potato Rosti: With baby turnips as an accompaniment, the union of caviar and crispy potatoes is nothing short of legendary.
A Tin of Sin: An enchanting blend of Royal Kaluga Caviar, Chesapeake crab, and cucumber rillette that will captivate your taste buds.
Imperial Ossetra Caviar Cheesecake: Adding a twist to the traditional, this dish pairs the richness of cheesecake with lemon cream and caviar puree.
A Chartreuse of Savoy Cabbage and Maine Lobster: Complimented by an Imperial Alverta Caviar Beurre Blanc, seafood lovers will rejoice.
A Forkful of Fettucine: This dish is a medley of flavours featuring Beluga hybrid caviar, smoked salmon ribbons, and a dill-vodka cream.
Seared Japanese Wagyu Strip Loin and Royal Ossetra Caviar: Served on grilled romaine, the mille-feuille potatoes and caviar vinaigrette tie the dish together exquisitely.
A Miniature Creme Fraîche Ice Cream Cone: Adorned with Royal Daurenki Caviar, this is a delightful sweet-savoury juxtaposition.
An Imperial Kaluga Caviar Trifle with Champagne Sabayon: The grand finale promises an explosion of flavours, marking a fitting end to a night of elegance.
Alexandre expresses his enthusiasm for the collaboration, “As our longest-standing Michelin-starred partner, the Inn has always employed exquisite care and creativity when serving our caviar. It’s been a wonderful collaboration, and we're honoured to celebrate our century of sophistication and saviour faire with them. Here’s to many, many more luxurious years to come."
Chef Patrick O’Connell echoes the sentiment, emphasizing the long-standing relationship between The Inn and Petrossian. "The Inn’s mission has always been to seek out the finest of everything, and when it comes to caviar, Petrossian is unsurpassed."
Reservations are now open for connoisseurs and enthusiasts eager to be part of this remarkable evening on September 19th. Ensure your seat at this banquet of luxury and dive deep into a night celebrating a century-long journey of culinary brilliance, elegance, and history.
Here’s to Petrossian and The Inn at Little Washington: a toast to the past, present, and a flavourful future!
