Circle of Excellence: An exclusive dinner orchestrated by Quentin Mauro

Since the 1920s, Petrossian has embodied the art of French haute cuisine. Born in the salons of the Ritz, the House introduced caviar to the Parisian elite and forged strong connections with top chefs. Today, the Cercle d’Excellence Petrossian continues this legacy by bringing together a community of chefs and taste creators united by a passion for precise craftsmanship, culinary emotion, and the transmission of rare knowledge. More than an homage, this circle is an initiative led by Petrossian to foster exchanges, create encounters, and spark new ideas. Unite, innovate, pass on: this is the promise of the Circle.

Quentin Mauro is a young chef from Savoy, revealed to the public in 2025 at only 25 years old by winning season 16 of Top Chef. After a family tragedy in his adolescence, he turned to cooking, a passion passed down by his grandmother. He trained early in hospitality in Avignon and then worked in several top restaurants in Lyon and Annecy, including Le Clos des Sens and Le Prairial, quickly rising to sous-chef.

As a finalist of the latest Top Chef season, Quentin’s cuisine is natural, plant-based, and refined, with strong herbal inspiration and Savoyard terroir influences.

On Wednesday, October 29, 2025, from 8:00 PM, the Petrossian salons at 144 rue de l’Université, 75007 Paris will open their doors for a unique Cercle d’Excellence evening. Only 50 guests (by reservation only) will have the privilege to enjoy a menu imagined by Quentin Mauro in an elegant and intimate setting.

• Amuse-bouche: Revisited ham-butter-pickle, crispy Melba bread, raw butter sabayon, ham extract jelly, XO pickle sauce, and “Rybaloff” caviar.
• Starter: Layered celery and wild mushrooms, accented with aged miso and fig leaf aroma, accompanied by Ossetra caviar.
• Main Course: Delicately roasted Arctic char with hints of fir, fermented pointed cabbage, and smoked pike eggs.
• Dessert: Jerusalem artichoke churros, meadowsweet cream, finished with a touch of “Fleur de Caviar.”

The price for the evening is €120 including VAT, drinks not included. Seating is limited to 50 guests and is by reservation only.

This collaboration between Quentin Mauro and the Cercle d’Excellence is a natural meeting of two exceptional worlds. Petrossian, with its history and expertise, embodies gastronomic excellence. Quentin Mauro, a young, bold, and promising chef, brings creativity and sensitivity. Together, they offer a unique culinary experience where tradition and modernity meet in a harmonious dialogue.