Caviar
The House of Petrossian offers you a selection of exceptional caviars, each with unique flavors and outstanding quality. Whether you're an enthusiast, a connoisseur, or new to caviar, discover the finest sturgeon varieties—from Beluga to Baeri, including the essential Ossetra, as well as our Pressed Caviar and the rare Persicus caviar.
Ossetra Caviar
Prisé pour son goût subtil, à la fois iodé et légèrement noisetté, l'Ossetra se distingue par une texture fondante qui sublime les accords gastronomiques.
Baeri Caviar
Baeri Baïka® caviar, or Acipenser baeri from its Latin name, is a House classic. This caviar has a briny dominance paired with an intense flavour, and always impresses even the most demanding of caviar-lovers with its complex taste and long finish.
Daurenki® Caviar
Daurenki® caviar is a beautiful caviar with large, luminous, golden-bronze eggs and a characteristic buttery taste. The fruit of the union between Huso dauricus and Acipenser schrenki, this caviar is appreciated for its sweetness and the size of its eggs.
Sevruga Caviar
Sevruga caviar is as delicate as it is rare and coveted. It is highly appreciated for its strong flavour and delicate eggs. Buy online for delivery within 24 h.
Acipentris® Caviar
This rare caviar, with translucent grey hues reminiscent of Beluga, offers a firm, rolling texture that then melts like an Ossetra. The tasting experience continues with an explosion of highly complex aromas. Finally, the finish reveals a pronounced iodine-rich intensity, a hallmark of this caviar’s remarkable persistence on the palate.
Beluga Caviar
Beluga caviar is considered to be an exceptional caviar thanks to its egg size, colour, and flavours. Discover how to savour this rare and prestigious delicacy.
Persicus Caviar
To Enhance Your Tasting Experience
From the classic blini to artisan crème fraîche, subtle condiments, or carefully selected beverage pairings (vodka, champagne, fine wines), each product has been chosen to elevate the unique flavor of caviar. Create a complete and refined tasting ritual, for a perfectly orchestrated moment of pleasure—whether enjoyed alone, as a couple, or in good company.
Choosing Caviar
Choosing caviar is no easy task. Each sturgeon species produces its own unique type of caviar — and even each individual fish is different. Maturation and careful selection bring out distinct aromas, making every tin of Petrossian caviar truly one of a kind
Small Caviar Tins
Découvrez nos petites boîtes de caviar 30g ou plus. Tous les prix et goûts : caviar osciètre, sevruga, beluga, baeri... Livraison réfrigérée gratuite en 24h
Royal Caviar
Royal caviar is selected for its powerful and generous flavor. Discover our Beluga, Ossetra, Baïka®, and Daurenki® caviars, refined and selected in Royal version.
Tsar Impérial™ Caviar
Le caviar Tsar Impérial®, c'est l'assurance d'une puissance équilibrée et d'une belle longueur en bouche. Retrouvez nos caviars Beluga, Ossetra, Baïka®, Daurenki® et Alverta® affinés et sélectionnés en catégorie Tsar Impérial®.
Spécial Réserve Caviar
Chaque caviar Spécial Réserve® est unique. Son élégance et ses arômes parfaitement développés en font le caviar le plus prisé, symbole de l'excellence Petrossian.
The Taste of Caviar
Quel goût a le caviar ? A chaque espèce d'esturgeon correspond des caractéristiques particulières de grains, de texture et de goût. Suivez le guide pour choisir le caviar de votre goût et réussir votre dégustation.

The History of Caviar

L'histoire du caviar puise ses origines dans l'Antiquité. On trouve trace de la pêche à l'esturgeon dans les textes d'Hérodote. Depuis de nombreux évènements ont bousculé le destin du caviar, mets devenu mondialement convoité.
The history of caviar dates back to antiquity. There are references to sturgeon fishing in texts by Herodotus. Since then, numerous events have changed caviar's destiny, turning it into an exceptional delicacy.
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Recipes
 

Potatoes, Creamy Emulsion and Persicus Caviar

Create an exceptional appetizer with delicious potato bites topped with Persicus caviar, served on a creamy emulsion.

45 min

Easy

4 pers.

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Roasted Baby Potatoes with Crème Fraîche and Daurenki® Caviar

Dazzle your guests with a festive appetizer recipe: roasted baby potatoes topped with rich raw thick crème fraîche and delicately enhanced with Daurenki® caviar, renowned for its large golden pearls.

35 min.

Easy

4 pers.

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Potatoes with Baeri Baïka® Caviar

Discover our delicious recipe for potatoes with Alverta caviar, including all ingredients and tips to make it easily.

1h15

Facile

4 pers.

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Caviar history and origin | Petrossian.fr

The etymology of the word 'caviar' comes from the Greek 'avyron' (egg) or from the Persian 'havia' which translates as 'fish roe'.

While white sturgeon was known to the seafaring populations of antiquity, the 'caviar' obtained from their eggs does not appear until the 9th century. The Persians were the first to consume sturgeon eggs from the Caspian Sea. Caviar then turned up at Russian courts where the Tsars would serve it at their lavish Imperial banquets. Interest in caviar started to grow steadily in other European countries, though it was still primarily confined to the elite.

The Roaring Twenties: the peak of caviar in France

It's only really in the Roaring Twenties, in Paris, that caviar became the ultimate symbol of luxury and celebration, especially in artistic circles. Thanks to Petrossian know-how and the momentum provided by immigrants (royal families and Russian merchants that were fleeing the Bolshevik Revolution), caviar slowly started to appear at the best restaurants and the most grandiose receptions in the capital.Confronted with the slow decline of sturgeon populations in their natural habitats, the Washington Convention deemed that all species of the sturgeon family are endangered. Sturgeon fishing in the Caspian Sea has been officially banned since 2008.

2000's: the rise of caviar farming

In the 1990s, sturgeon farms slowly started to emerge. Petrossian actively participated in their success by working with them and sharing the family famous savoir-faire, in order to obtain farmed caviar that was as close to wild caviar as possible in terms of taste and quality.Today, sturgeon farms are multiplying on an international scale: France, China, the United States, Italy, Israel, Bulgaria, Poland etc.While the geographical origin of the sturgeon has very little impact on the quality of the caviar, it's actually the species of sturgeon that the caviar comes from that makes it so unique. Precise salting, ageing, and the meticulous selection of eggs are specific to each species of sturgeon, and it's this knowledge that makes Petrossian caviar what it is today.