Caviar Petrossian Paris
Caviar Petrossian Paris Price
The successful businessman passionately talks about caviar and mentions the two most important stages in its preparation. “The production of raw material in hatcheries, and the sublimation, which is my specialty.” To the delight of diehard enthusiasts in search of top quality, Petrossian has introduced what it says is the largest caviar tin ever offered for sale in the world: a 10 kg (about 22 lbs.) package of its Tzar Imperial Ossetra, priced at around $135,000. (Almas: The World’s Most Expensive Caviar).
Ossetra Caviar
Armen Petrossian created three versions of this special edition package, all named after Russian monarchs: Ivan the Terrible, the largest box with 10 kg (22.2 lbs.), Catherine the Great, a box of 5 kg (11 lbs.), and a 2.5 kg (4.5 lbs.) box called Fair Alexander. The Tzar Imperial Ossetra is considered the finest, tastier and most delicate of all the existing caviar varieties. Its color varies from light to dark brown and has golden highlights. It is extracted from the Russian osetra sturgeon, and it was its flavor, firmness and freshness that captivated the Russian Tzars.
ARMEN PETROSSIAN.
Maison Petrossian’s suppliers are scattered around the world, especially major producers in Italy, France, the U.S. and Russia, but there are other countries with excellent productions, such as Bulgaria, Germany and Uruguay. “The important thing is not so much the origin, but the comparison of the different species,” said Petrossian. “I used to sell caviar from the three sturgeon species in the Caspian Sea. Now each country has different types, and I want to have a variety that is representative of what is available.”
Caviar that comes primarily from sturgeons in the Caspian Sea—Azerbaijan, Iran and Russia— is arguably the best. Once the fish are captured, the eggs are removed, cleaned and carefully salted by hand, giving the caviar beads a delicate accent of malossol—a Russian word that means “low salt”, which is required to obtain the perfect caviar. Afterwards, it is packed almost immediately without applying any other preservatives that might affect the quality of the product.
Caviar Petrossian Paris
Of course, such extraordinary caviar deserves a very special mise-en scene. Each piece in this limited edition is packed to order, and each label is lithographed by hand and numbered. The Tzar Imperial Ossetra caviar can be stored in the refrigerator for four weeks, but should be consumed immediately after opening. It is best to remove it from the refrigerator 15 minutes before serving, placing the tin or a crystal bowl directly on a bed of crushed ice, and carefully using a caviar spoon to avoid breaking the eggs.
If served with chilled Russian vodka, a dry white wine (never sweet), vintage French champagne or a brut Spanish cava, you will appreciate, even more, the unique flavor and texture of this sublime delicacy. ■
