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GOURMET Petrossian
Since 1920
114 www.oceanblueMAGAZINE.com
Champagne Wishes & Caviar Dreams
I n Paris, during the Petrossian was the first major
Roaring Twenties, distributor to work with
caviar became sturgeon farms thus providing
a fine delicacy sustainable gourment options.
served by polite society. "Good caviar should have
Exiled Russian royalty revived distinct eggs that separate
the art of caviar with the help when you roll them on the
of the Petrossian family who roof of your mouth" asserts
became legend for serving Alexandre Petrossian, third
this fine delicacy at the world’s generation VP of Petrossian.
grandest tables, creating a "They need to pop. When you
symbol of luxury and an open a tin, the caviar should
indispensable ingredient of be shiny, each egg glistening.
high society dining finesse. “Good caviar sparkles like
diamonds.”
Why Petrossian Caviar? For To accompany caviar, the
nearly ninety years, Petrossian famed Paris caviar house
caviar has stood for excellence. recommends rinsing the
This legacy of quality began palate with a dry alcohol,
with two brothers, Melkoum ideally a fine vodka or
and Mouchegh Petrossian, vintage Champagne, because
who moved to France and as Ludwig Bemelmans,
distributed caviar imported the internationally known
from bountiful Caspian gourmet author put it, “Caviar
Sea sturgeon. During their is to dining what a sable coat is
expansion, Petrossian opened to a girl in evening dress.”
a restaurant in New York City
which carries on today, as
Petrossian
911 Seventh Avenue
New York City
petrossian.com
“Wit Ought To Be A Glorious Treat
Like Caviar; Never Spread It About
Like Marmalade.”
-Noel Coward
Photo: Petrossian
