Key takeaways:
- Rigorous selection: Experts choose the finest eggs from farms according to their size, color and firmness.
- Precise salting: Delicate manual salting preserves the texture of the grain while enhancing its natural aromas.
- Unique maturation: The caviar matures in its original tins to develop its aromatic complexity over time.
- Historic expertise: The House uses ancestral Russian methods to guarantee consistent and exceptional quality.
- Human expertise: Each tin is tasted and approved by an expert before final commercialization.
Farming, harvesting, maturation, selection: producing caviar requires 7 to 20 years of craftsmanship. Behind it lies all the Petrossian expertise, a pioneer in the elaboration and production of caviar, making excellence possible.
To obtain Petrossian caviar, excellent raw materials are certainly needed, from quality farming and properly executed harvesting, but sturgeon eggs would not become “caviar” without the expertise of a few men with exceptional experience who inherited Petrossian’s ancestral know-how.
It is this demanding and complex craftsmanship that Armen Petrossian enjoys teaching and sharing.
From sturgeon farming...
Caviar comes from different fish farms around the world. Once the fish is caught, the eggs are separated from the membrane holding them together by passing them through a sieve, then they are cleaned, freed from impurities and salted by hand. They are immediately placed into approximately 1.8 kg “original tins”, a model unchanged since 1850, which are to caviar what barrels are to wine. These tins constitute the raw material from which the Petrossian profession begins: caviar production.
...to the creation of Petrossian caviar
There is no caviar creation without an infinite number of delicate treatments. Only a few people are initiated into the ancestral Petrossian expertise. Only they have acquired, over time, the necessary experience to use their 5 senses to assess the quality of the eggs, appreciate their taste and anticipate their evolution, orchestrate their maturation by applying the right gestures and necessary care, thus elevating sturgeon eggs into Petrossian caviar. At the end of this daily work, the caviarologist® crafts, like an artist, this perfectly flavored caviar that you will taste in its mythical setting, the Petrossian blue tin.