Petrossian brings the finest world’s caviar and luxury food direct to your doorstep November 5, 2008
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Born on the Iranian side of the Caspian Sea and raised on the Russian side, the two Petrossian brothers emigrated to France to continue their studies of medicine and law which had been interrupted by the Bolshevik Revolution in 1917. Their first attempts to create an awareness of caviar in Paris were assisted by Cesár Ritz, the great impresario of the European hotel trade.
A taste of luxury with Petrossian exquisite food & gifts
Petrossian offers exquisite choices for clients and colleagues. Much thought has gone into each Petrossian gift medley, consisting of complementary delicacies that create stunning symphonies of taste and texture, elegance and refinement. The most elegant way to serve caviar is with mother of pearl, shell or bone spoons. If those are not available plastic serving ware is very suitable. Historically, small pancakes called blinis are eaten with caviar. These pancakes can be made with wheat or buckwheat flour. Small potato pancakes are great. You can even make little cakes of fried hashbrowns to cover with sour cream and caviar. Traditional beverage to serve with caviar is ice cold Vodka.
Petrossian offers foie gras in its pure form and in superb variations to please individual tastes, styles and occasions.
Luxury Food each Petrossian gift medley, comprised of complementary delicacies that create stunning symphonies of taste and texture, elegance and refinement.
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