“Petrossian” Caviar House
In Paris, walking around the famous Eiffel tower, you can see the store with the Armenian surname “Petrossian”. The Parisian boutique “Petrossian” on Boulevard de Latour-Maubourg, in district of the Invalides, is considered a national cultural heritage France.
This is the oldest caviar store in the world, founded in 1920 by Armenian emigrants Mushegh and Melkum Petrossians. Over the year’s existence, the family boutique has gained fame as the most reliable caviar dealer in France. And tin blue boxes of different sizes with a sailboat breaking through the waves against the backdrop of the rising sun and the inscription “Petrossian” – are now well known to the whole planet.
It all started in 1920, when the Armenian brothers Mushegh and Melkum Petrossian, who emigrated from Tiflis to Paris, instilled a love for this exotic Russian delicacy, first in France, then in Europe, and eventually in America.
Mushegh and Melkum made the sturgeon black caviar an object of desire for the rich of the world, and the word “caviar” became associated with wealth and good taste. Thus, this delicacy fell into the same associative row with diamonds and expensive furs. Of course, such pleasure is not cheap – the black caviar in “Petrossian” stores costs from 1,600 to 12,000 euros per kilo.
After the death of Melkum Petrossian in 1972 and Mushegh Petrossian in 1981, the son of the latter Armen Petrossian took the direction of the family business in 1991.
The Reuters agency writes: “Petrossian” brand specialists are the best in the world, and the offered caviar is of the highest quality and processed according to the technologies of the Armenian ancestors of the founders of the business”.
The authoritative news agency notes that despite the growing competition in the caviar market, the world-famous brand from the Armenian Petrossian family continues to be considered the most sought-after caviar boutique in Paris, Brussels, New York, Los Angeles, Las Vegas and Miami.
In the Houses of “Petrossian Paris” the consumption of caviar is elevated to a high and refined ritual. Everyone can appreciate its quality: a small silver ball suspended on a thin chain is lowered into a vase with caviar. If the ball immediately sinks into caviar – you have an excellent product in front of you, if it lingers on the surface – alas…
They eat caviar in “Petrossian Paris” restaurants with a small, elegant golden spoon. Caviar and gold are perfect for each other. Not only is the product itself worth its weight in gold, but the noble metal is the best way to preserve the true taste of caviar…
The Petrossian brothers, who attached exceptional importance to the overall design of the caviar business, introduced more complex and refined classifications of black caviar in the West:
A 20-year-old sturgeon gives “Royal Black” caviar. If you come across a caviar called “Rogen Ossetra”, then be sure that the caught fish was at least 45 years old. “Imperial” is the caviar of an 85-year-old sturgeon.
This pyramid is crowned with the rarest “Golden Caviar” – caviar of a magical golden-amber color. This fish is a small miracle and belongs to the rarest albino Beluga. According to the representatives of the Geneva Caviar House, only 10 kilograms of such caviar appears in Europe per year, and it can cost up to 30,000 euros per kilo.
Moreover, Armen Petrossian invented giant 10 kilogram can of black caviar, which is called “Ivan the Terrible”, 5 kilogram can is called “Catherine the Great”, and a 2.5 kg can – “Emperor Alexander”. This is in honor of the Russian emperors, that reflect the uniqueness of that era. 10 kg can of caviar from “Petrossian” costs in average about 100,000 euros.
In Manhattan, a block from the entrance to Central Park from Columbus Square, on the corner of 58th Street and 7th Avenue, in the historic Alwyn Court building, is located one of the most fashionable restaurants in New York – “Petrossian”.
The New York restaurant “Petrossian” is serving French cuisine with an emphasis on fish dishes: oysters, smoked sturgeon, lobsters, red crabs, sardines and salmon. The restaurant also serves foie gras, smoked duck and famous French cheeses.
But the main the dish, of course, is the black caviar. The black caviar is everywhere here: in a salad with watermelon and cheese, in a risotto with lobster and the pancakes. Martini is supposed to be served here with black caviar, and the chocolate is served in a blue can of black caviar in the form small caviar eggs. The caviar itself in the restaurant is of staggering 16 varieties…
In 2007, the ceremony of presenting Armen Petrossian with the highest award of France – “The National Order of the Legion of Honour” took place.
“You have not changed your Armenian surname; you have never hidden your roots. Your family is an excellent example of the full integration of Armenians into the life of France” – Jean-Bernard Thomas, head of the Parisian lawyers’ association, said while presenting the order to Armen Petrossian.
Since 2019, the son of Armen Petrosyan, Mikael Petrosyan has become the president of the “Petrossian” company.