For Christal's birthday we went to Petit Trois in Beverly Hills for a late lunch. They don't take reservations at Petit Trois so we decided to go out after church, that way we would miss the lunch rush and hopefully not have to wait long. Luckily it worked out perfectly and we were able to sit right down. The restaurant was still pretty busy for 3 o'clock in the afternoon and every seat in the place was taken once we sat down, which only consisted of 2 bars with about 20 stools for patrons. The menu was very simple, consisting of 15 items total and all of which were classic French bistro dishes.
Christal started her meal off with French onion soup with gruyère and emmenthal cheeses. It was a very straightforward, classic soup that was packed with the flavors of caramelized onion and rich beef broth. The toasted bread somehow stayed crunchy and chewy long after it had soaked through and the cheese was perfectly melted and stringy. As basic a dish as French onion soup is, this was one of the best versions I've had.
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| French Onion Soup w Gruyère & Emmenthal |
I decided to go with the steak tartare with fried shallots and elderberries. The minced steak was very tender and it gave the tartare a great foundation of flavor. Dijon mustard and the minced pickles and capers added the needed acidity and saltiness to help balance out the richness of the steak. I could not really detect the elderberries, but the fried shallots gave the dish a slight oniony hit and an outstanding crunch, which provided a needed textural contrast. Again, it was one of the best versions of steak tartare I have had.
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| Steak Tartare w Fried Shallots & Elderberries |
For her main course, Christal ordered the steak frites maison with aux poivres sauce. The steak was cooked to a perfect medium-rare and came blanketed in the aux poivres sauce with a huge pile of pommes frites on the side. I only tried a couple of bites of the steak, but it was a tender and flavorful piece of beef and the sauce was a rich, indulgent accompaniment to it. The fries were good, but they were nothing special.
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| Steak Frites Maison w Sauce Aux Poivre |
I decided on the confit chicken leg with brioche butter and frisée salad. Confiting the chicken leg really helped to keep the meat succulent and the skin was incredibly crispy. The brioche butter was very surprising. It was basically brioche bread crumbs that were cooked in brown butter until they were caramelized and saturated with the butter. The frisée salad had endive, parsley and chives along with the frisée, which was all tossed in a highly acidic lemon vinaigrette. The freshness and acidity of the salad really helped to cut through the richness of the brioche butter and chicken. It brought the whole dish together and elevated it from a good dish to something that I would want to have over and over again.
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| Confit Chicken Leg w Brioche Butter & Frisèe Salad |
For dessert we decided to share the Napoleon with Tahitian vanilla cream. It had multiple layers of crispy puff pastry that were sandwiching a rich pastry cream that was absolutely packed with vanilla. The top layer was brûléed with some sugar and gave the Napoleon a very appealing appearance. The whole dessert was a simple, clean finish to a great meal.
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| Napoleon w Tahitian Vanilla Cream |
Food 4.5/5
Service 3.5/5
Christal's Rating 4/5
http://petittrois.com/
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