There is a new dish in New York City, known as Petrossian’s “Secret Soufflé”. Its name originated from the fact that it’s an off-menu item at Petrossian’s. The dish is quite large compared to other soufflés, containing 30 grams of Royal Reserve Ossetra caviar, (Petrossian’s priciest assortment) quail eggs right in the middle, and then beautifully finished with a mosaic of gold leaf. Once the epicurean delight is created it is then served to you covered by a glass cloche that contains the aroma of applewood smoke, which the dish marinates in since leaving the oven minutes earlier.
Later a rolling trolley approaches you with a bottle of Richard Hennessy, (a Cognac that retails for about $3,500 a glass) which includes an essence in its blend dating all the way back to around the time of Napoleon. They take two ounces of the fine drink and flambé it in a saucepan as the liquid is still ablaze, they pour it over the soufflé right in front of your table. Which will be quite the show, not to mention far surpassing any epicurean food video you have posted so far.
Petrossian’s executive chef as well as the soufflé’s creator, Richard Farnabe even said it’s a dish that exists simply because it “can”. Farnabe was very enthusiastic to be able to experiment with no limit to food cost, so he could used the most premium of ingredients in as much quantities as he desired. The soufflé is a tribute to 1980s-style excess, and to the golden days of when the restaurant was in the most pristine of conditions.
After all the other expensive epicurean delights, like the golden opulence sundae ($1,000) or the golden phoenix cupcake ($1,010), a $2,500 soufflé doesn’t seem all that surprising, especially in New York City where luxurious delights like these aren’t that hard to come by. Of course you could easily purchase Ossetra caviar, quail eggs, and two ounces of Richard Hennessy, in order to create your own “secret soufflé”, but then again, you would never know how amazing Petrossian’s “Secret Soufflé” is.
For more information visit: petrossian.com
