PETROSSIAN

A Century Of Sophistication

Founded in Paris in 1920, by brothers Melkoum and Mouchegh who moved to France and set up business distributing caviar from sturgeons found in the bountiful Caspain Sea, Petrossian caviar has always stood for excellence. Now, purveyors of the finest French food and drink, they have recently opened their first UK Deli and Caviar Café in London’s South Kensington making it easier for lovers of the finest caviar, smoked salmon, truffle, taramasalata and much more, even more accessible.

This intimate café has just 16 covers and serves hot dishes from 11.30am-3pm, and cold dishes and deli plates until 7pm, accompanied by a range of fine wines, champagne and vodka. Although vodka is the quintessential pairing for caviar, a crisp, dry champagne or white wine are great alternatives. A curated menu of Petrossian delicacies and cult recipes includes an Organic Soft-Boiled Egg served with Ossetra caviar, Oven Baked Potato with Caviar, a selection of Petrossian’s famous Taramas, Truffle Tartine, a wide range of Smoked Salmon and the famous Petrossian Croque, served with caviar, truffle or pata negra. The deli counter offers the chance to sample products, with smoked salmon sliced in front of the customer and tarama made on site.

This is the first permanent UK location of the beloved Parisian institution and occupies the street-level space at 6 Fulham Road right opposite the iconic Michelin building. The aesthetic echoes the beautiful teal-blue exterior of the original Paris boutique.

What makes Petrossian caviar so special is the way the sturgeon is allowed to age, giving the caviar a fuller, more robust flavour. Working with specialists at the world’s finest caviar refineries which must meet strict criteria including water quality and flow in the ponds, feed and general environment, the roe undergoes a specific salting process which gives the caviar beads the delicate salt taste it is known for.

The grading and maturation period after the caviar is produced is anything between 3 and 12 months before the product is put on sale and this is when it reaches its full aromatic potential. All Petrossian caviar follows the same process where the fish are raised for several years (twenty to twenty-five for the Beluga sturgeon) before the eggs are harvested and then matured.

Petrossian is still a family-owned business celebrating a way of life based on authenticity and excellence and their luxurious caviar is enjoyed across the globe. Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars. Petrossian’s boutiques and restaurants have spread from the historic first location on Boulevard de Latour-Maubourg in Paris to New York, Brussels, Las Vegas and West Hollywood.

The Deli at South Kensington has everything you need to stock up for the perfect picnic fayre, to enjoy with friends and family in the sunshine this coming Spring/Summer or shop online for next day delivery.