London-based boutique of Petrossian Caviar, which also serves as a swish and comfortable brasserie.
Brothers Melkoum and Mouchegh Petrossian were the first to introduce caviar to Parisians back in 1920. One hundred years later, the first boutique still thrives on Boulevard de la Tour-Maubourg. Quickly branching into smoked fish and other fine foods, the family continue to apply their passion, rigorous standards and a few trade secrets to the art of caviar. Petrossian caviar is now enjoyed across the globe and is widely recognized as the world’s finest expression of this enigmatic egg.Â
Petrossian have been mastering the know-how of caviar maturation for over a century and creating a range of indulgent caviars. The process starts with a Mother Tin, it is what the barrel is for wine, the mother tin allows the caviar to mature, oxidise and let out any excess water. The flavours develop over a few months and the whole process is controlled by our expert caviarologists, who carefully turn the tins and check for air bubbles.Â
The best way to taste caviar is with a Mother-of pearl spoon. It helps avoid the oxidisation of the roe and allows you to detect even the most subtle nuances in flavour. With or without toast or blini? The question often causes debate among enthusiasts, with some preferring the purity of a caviar tasted by no other means, while other foodies prefer a caviar canapé topped with crème fraîche. AT Petrossian, we believe that caviar has to be enjoyed, above all, the way you like it and that it’s up to each individual to create their own caviar moment.”
Food Grade: 74%
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