A sensual journey with Petrossian

Offer caviar is certainly one of the most elegant to say "I love you". Rare, precious, infinitely refined, it occupies a special place among the luxury goods.

Petrossian : a Family History

Arrived in France at the beginning of the last century with a great intuition, Petrossian family has played a decisive role in the success story of caviar.

No offense to proponents of poetic meter, rhyme with Petrossian caviar. The family arrived in Armenia at the beginning of the last century has played a decisive role in this madness that seized caviar in Europe before winning the world.

"Petrossian is essential when it comes to caviar. My father and uncle were the first to market caviar in the 20s. They created an aura around the product. They are committed to building a brand, a logo, a box and a product, a very important step for the time, "says Armen Petrossian, who took over and brought the reputation of the family business beyond borders.

After his father and uncle, Armen Petrosyan took over a house in which he grew up. He knows all the trades, all the secrets. Now, pay attention to everything and everyone, it is the engine and the soul of the house, solidly supported by his wife, his son and a team of exemplary fidelity, so some have several decades of seniority the house.

Caviar is sensual

Push the door of a house could be so impressive. After all, it is not nothing, Petrossian, the caviar temple, really has nothing of the bakery.

But everyone should take the plunge this shop where (almost) nothing has changed in 90 years. Gourmet or Epicurieux, here we give the same attention to the shy lover come to buy a small box at the regular house.

Caviar tasting is a sensual experience complete. The eye appreciate the brilliance of the grain, texture, more or less firm, color, gray, amber or almost black. Nose embarks on a world olfactory subtle or very heady. In the mouth, the grains burst and release their aromas rich and complex. Some suggest a good length in the mouth, extending all the fun.

Ossetra, Beluga, Baeri, Alverta or Sevruga, each according to his character accepts a wide range of notes, marines, butter, citrus and dried fruit. The caviar is chosen as a perfume, like a wine.

If you dare, you almost extrapolerait ... tell me what is your caviar, I'll tell you who you are ... Mrs. Petrossian could guess nothing but your face, your smile or look, as she has taste, discover and share. 

She enjoys yet these kids in the neighborhood, entered bravado to ask "price per kilo", who has a taste all its caviar to their greatest amazement. And fondly remembers that one of the moms came up the next morning with a bouquet of flowers.

Caviar, French know-how

And it took a great deal of passion to reach this level of perfection that has made the brand a global leader in the field, with 20% of the global market and shops in the most beautiful cities in the world.

French as a success Armen Petrossian emphasized "a lot of people forget that Petrosian was born in France. There is a know-how developed in France. It is a heritage that we are defending, which has earned us the label "Living Heritage Company".

This product as rare as expensive seems simple at first - what could be more natural and crude fish eggs? - But it requires real work after harvesting, which is all the knowledge of the house.

If sturgeon migratory fish came from prehistoric times, once abundant in the rivers and seas of the world. He was looking for his first flesh. Egg consumption did not become widespread until later, while wild sturgeon is thinned, the victim of a combination of climatic factors, pollution of its habitat.

The wild sturgeon is now endangered and breeding has developed around the world. Once collected from farms, eggs of sturgeon require careful attention, comparable to the work of the cellar master.

Livestock to the plate, a series of steps that sublime qualities of products "is removed the fish roe is extracted, a pocket that contains the eggs. Eggs and roe are then sieved, washed and salted before being packaged in large boxes of origin, which are caviar that the cask is wine, "says Armen Petrossian, who keeps the biggest secret where are the refined caviar house.

And to finish with a belief, it is not from that account, but the species of sturgeon. Fish is high in France, China or elsewhere does not alter the case.

The precious eggs he was so smart to consume the ladle can be enjoyed now counted grains. However, no need to be an oil tycoon to address the caviar. Armen Petrossian multiplies ingenious and accessible versions: pressed sheet cream or a sandwich out of the ordinary, this inconoclaste not hesitate to bring down the star from its pedestal.

One last detail ... Caviar is a natural euphoric ... If we dared, we recommend to almost consume without moderation ....