Page 75 - CAVIAR GUIDE

Petrossian Caviar – The Pioneers

of Caviar in Paris

Founded in 1920 in Paris by Armenian brothers A Legacy of Innovation
Mouchegh and Melkoum Petrossian, the House of Petrossian is not only about tradition — it is a house of
Petrossian was the first to introduce fine Caspian Sea innovation. They pioneered the concept of matured
caviar to France and later to the world. What began as caviar, a process that allows subtle flavors to develop
a family passion quickly became an empire of taste, with time, much like fine wine. The brand also
making caviar not just a delicacy but a symbol of French introduced unique caviar-based creations, such as
luxury and refinement. caviar powder, caviar cubes, and pressed caviar,
The Art of Caviar Selection designed for modern haute cuisine.
Petrossian remains renowned for its expertise in caviar The Petrossian Experience
maturation and selection. Every tin is chosen for its To this day, Petrossian boutiques and restaurants in

perfect balance of texture, aroma, and flavor. The Paris, New York, Los Angeles, Brussels, and beyond
maison offers a wide variety of sturgeon caviars, offer the ultimate indulgence:
including: Caviar served with blinis, toast points, and crème
Beluga (Huso huso) – Legendary for its large, fraîche.
silvery-grey grains with a buttery, creamy taste. Pairings with champagne, vodka, or even creative
Ossetra (Acipenser gueldenstaedtii) – Golden- cocktails.
brown pearls with a delicate nuttiness and rich A philosophy of caviar as both a daily pleasure and a
complexity. rare celebration.
Sevruga (Acipenser stellatus) – Smaller, darker Global Symbol of Elegance
beads with an intense, briny flavor — loved by For over a century, Petrossian has been the name
purists. whispered in the salons of Paris, the dining rooms of
Siberian (Baeri) – Smooth, subtle, and elegant, royalty, and the gatherings of connoisseurs. Today, it
often chosen for contemporary pairings. continues to represent timeless elegance, authenticity,
and passion for the world’s most refined delicacy.

67 Caviar Guide | Special Edition France