In Paris, during the Roaring Twenties, caviar became a fine delicacy served by polite society. Exiled Russian royalty revived the art of caviar with the help of the Petrossian family who became legend for serving this fine delicacy at the world’s grandest tables, creating a symbol of luxury and an indispensable ingredient of high society dining finesse.
Why Petrossian Caviar? For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began with two brothers, Melkoum and Mouchegh Petrossian, who moved to France and distributed caviar imported from bountiful Caspian Sea sturgeon. During their expansion, Petrossian opened a restaurant in New York City which carries on today as Petrossian was the first major distributor to work with sturgeon farms; providing sustainable gourmet options.
“Good caviar should have distinct eggs that separate when you roll them on the roof of your mouth” asserts Alexandre Petrossian, third generation VP of Petrossian. “They need to pop.” When you open a tin, the caviar should be shiny, each egg glistening. “Good caviar sparkles like diamonds.”
To accompany caviar, the famed Paris caviar house recommends rinsing the palate with a dry alcohol, ideally a fine vodka or vintage Champagne, because as Ludwig Bemelmans, the internationally known gourmet author put it, “Caviar is to dining what a sable coat is to a girl in evening dress.”

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