The Parisian Eye

The Parisian life in pictures: Petrossian introduce their latest creations over a caviar tasting

Nov 19, 2013 | Parisian Eye

Shot with my Leica
A few weeks ago, the famous French family owned caviar institution Petrossian introduced
their newest creations, just in time for the holiday festivities. The
perfect occasion to discover new and original products, but also to attend a
caviar tasting session.
Hosted
at Petrossian’s main Parisian address – offering a boutique and a restaurant,
the tasting was the perfect occasion to go back to basics and through Petrossian’s
different caviar varieties: Alverta (royal, imperial, special reserve), Baeri
(royal, imperial), Ossetra (tradition, royal, imperial), Beluga… Just to name a
few.
On the right, a never seen before 10 kilos caviar box ! – shot with my Leica
Shot with my Leica
Shot with my Leica
However
the must (and best discovery for me), definitely was the original “pressed caviar”
(caviar pressé). Known as the ancestor of all caviars, it’s the type of caviar
that was served at Louis
the XIV’s table, when the conservation of sturgeon eggs was not common.
Pressed caviar is prepared from a
combination of various grades of caviar, and all I can say is that its intensity
cannot be described: it simply has to be tasted at least once by all
caviar amateurs !
Shot with my Leica
Shot with my Leica
Shot with my Leica
Shot with my Leica
Coming back to Petrossian’s creations
that I discovered that day, here are a few that will be perfect to celebrate
Christmas and New Year’s in style:

Chocolate
pearls


Caviar cream

An « easy to use » caviar preparation… It’s
delicious as an appetizer, served on blinis.

Caviarcubes

Presented
in glass jars of about 18 pieces, they are to be tasted on their own or with
cream.

caviarPetrossian

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