Fraiche (now closed)

The gorgeous French Chef Ben Bailly calls me his American “Auntie”. If I were 20 years younger (I’m 46) I’d be seriously offended by this, but in all honesty…. I LOVE IT.

I met the 28-year-old chef back in October 2009 at Petrossian in West Hollywood, and at first mistook him for our server. Before eating at the restaurant, I read that Ben had previously worked at various Robuchon kitchens around the world, so I just assumed he was much older.

Well, ever since that first dinner of caviar-stuffed steak tartare and foie gras creme brulée, I have praised, tweeted and done my best to support his craft.

In November, Chef Bailly took over the kitchen at Fraiche restaurant in Culver City and I couldn’t wait to check out his new playground. His new dishes (and creative freedom) made his “Auntie” so very proud indeed!

We started the evening beautifully with this St. Tropez Cocktail, made with Hendricks gin, lime, lavender oil, and a cucumber ice cube

Hamachi Tartare, Shaved Turnip, Lime, Espelette Pepper

Vitello Tonnato: Veal Steak Tartare, Arugula, Parmesan

Brussels Sprouts with Chorizo, Dates, Almonds, Manchego Cheese and Piquillo Vinaigrette

Belgian Endives: Coppa, Apple, Pecans, Goat Cheese, Truffle Vinaigrette

Baby Beets: Mizuna, Ricotta, Orange, Pistachio

Taglierini Neri, Maine Lobster, Cherry Tomatoes, Basil

Bucatini Carbonara, Slow Poached Egg, Pancetta, Parmesan

Soft Polenta with Wild Mushrooms and a Slow Poached Egg

House Made Agnolotti: Wild Mushrooms with Mascarpone and Truffle Butter

Crispy Loup de Mer, Sunchokes Soubise, Crosnes, Salsifi, Mushrooms, Bordelaise

Wine pairing by the charming (and informative) Sommelier Paul Sanginetti

Truffle Burger, Onion Fondue, Boschetto, Truffle Aioli, Egg

Chocolate Coulant with Toffee and Peanut Butter Ice Cream (this just warmed my heart…. THANK YOU BEN!)

After dinner tour: Ben showing me the secret vault below the restaurant!

Secret stash

Many, many more Fraiche photos including behind-the-scenes, wine and smiles!

Dinner shared with Peter and the lovely Kate Green on 12/12/10

Fraiche Restaurant (This restaurant is now closed)
9411 Culver Boulevard
Culver City, CA 90232
(310) 839-6800
Website

Chef Ben Bailly on Twitter

Fraiche on Twitter

Fraiche on FaceBook

Chef Ben Bailly at Petrossian

All photos of Chef Ben Bailly

Petrossian [1 & 2]

Petrossian Restaurant has been on my “to do” list for quite a while, and thanks to the money-saving motivation of “Dine LA Restaurant Week”, I finally got my first taste a few days ago.

Dinner was just $44 for three courses (each), but Peter and I ended up trying a few more dishes (compliments of manager Christopher Klapp and chef Benjamin Bailly). In the end we shared NINE courses (dessert included) and a lovely bottle of Malbec that our server recommended.

When chef Bailly first came to our table, I mistakenly thought he was another young server. At just 27 years old, he’s been running Petrossian’s kitchen for the past six months.

His previous jobs included: Sous Chef at L’Atelier de Joel Robuchon in Las Vegas, Chef de Partie at Robuchon Paris, and Commis de Cuisine in the Monaco Robuchon outpost. Now I have to say, that is some serious kitchen experience supporting this French chef’s sculpted and gorgeous face!

After our fantastic meal, Chef Bailly took us on a tour of the kitchen, then a quick browse through the gourmet boutique where we met his equally gorgeous girlfriend, Anna. It turns out it was the chef’s night off, and he came in specifically to say hello.

Did I mention that he’s not only talented and handsome, but generous and sweet too?

What we ate:

Foie Gras Salad - Haricots verts, toasted walnut, truffle vinaigrette
(On Dine LA Menu: Appetizer)

Black Truffle Mac & Cheese - Orrechiette, bacon, parmesan
(On Dine LA Menu: Appetizer)

Braised Short Ribs – Yukon gold mashed potato, burgundy sauce
(On Dine LA Menu: Entree)

Napoleon Tartare – Hand sliced steak tartare with layer of caviar
(On Dine LA Menu: Entree)

Foie Gras Creme Brulée (so good we scraped the bowl)

Sautéed Calamari: Spanish chorizo, artichokes, preserved lemon $14 
Blinis & Caviar, Transmontanus caviar, Salmon roe $18

Vanilla Panna Cotta, White Peach Espuma
Sicilian Pistachio Creme Brulée
(Both on Dine LA Menu: Dessert)

Boutique: They not only sell the world’s best caviar but also smoked fish, foie gras, truffles, chocolates, candies and much more. We went home with a box of sweets and a hankering to return to Petrossian very soon!

Update: Visit #2 to Petrossian on 10/12/09 I loved it so much I gathered a group to eat there a few days later!

Truffle Butter (I had to eat some with a spoon!) Visit #2

Chilled Soups: Cantaloupe and Borsht. Visit #2 

Seared Scallops, Butternut squash, Bacon Emulsion. Visit #2

Our table’s order of Napoléon Tartare (hand sliced steak tartare with layer of caviar). Visit #2

Crispy Shrimp “papillotte” with Passion fruit, sweet chilli ginger sauce. Visit #2 (I could have eaten TEN of these!)

Petrossian Roe Sampler: Caviar, trout, salmon roe served with blinis and crème fraiche (and yes, we were all photographing the food!) Visit #2

Dine LA Restaurant Week

Petrossian
321 North Robertson Boulevard
(one block north of Beverly Boulevard)
West Hollywood, CA 90048
(310) 271-0576

Website

Dining Date: 10/6/09

Petrossian visits #3 & #4

Follow Petrossian on Twitter

Los Angeles Magazine Review

Petrossian LA Magazine Video

Benjamin Bailly on Chef Database

Joël Robuchon (official site)

All my Petrossian photos on Flickr