What if we invited you to share the simple joy of the present moment. The Petrossian moment. A three-step waltz, conjugated in the pluperfect tense.
- Business lunch at the Petrossian restaurant
The business lunch is more than just a well-deserved break. It is a ritual that should be orchestrated with care. A perfect moment to nurture and strengthen ties with clients, partners, colleagues, investors, or associates. To make sure the host doesn’t miss the mark, the Petrossian restaurant has designed an enticing and creative lunch menu, offering a gourmet trilogy: starter/main course/dessert for €45. To begin, indulge in some small talk before savoring the dish and gently bringing up the business at hand. These dishes, genuine in taste and free of pretension, showcase the expertise of Chef Renaud Ramamourty. A delightful way to capitalize on a convivial moment…
- Tea time by Petrossian
Afternoon tea, or Five o’clock Tea, has over the centuries become an essential ritual, found in Europe’s grand courts and luxurious palaces. While in Britain the ritual remains codified and unchanged, the French touch has transformed it into a snack that is both cool and very chic. At Petrossian, teas and infusions are original recipes named after aunts and uncles who have marked the family’s memory. Organic green Sencha tea, tangy and spicy (Aunt Aré), black teas delicately fruity and gourmet (Aunt Bella), floral and tangy (Aunt Irina), or with roasted buckwheat and bergamot notes (Uncle Garnic). Others may prefer aromatic infusions with beneficial properties, all served with a selection of pastries in Petrossian boutiques.
- Dinner for two
“The only way to get rid of temptation is to yield to it.” Oscar Wilde knew it well.
Yes, we’re still talking about gastronomy, no confusion! For a romantic candlelit dinner, aesthetes will appreciate exceptional dishes to discover at the Boulevard de la Tour-Maubourg restaurant or available in Petrossian boutiques to enjoy at home. On the menu: hand-sliced smoked salmon prepared with the ancestral Petrossian method, Maviar 1950® tarama, truffled potato pie, and the ultimate indulgence: Ossetra Tsar Impérial® caviar. It’s up to you to choose how to enjoy it: on toast, blinis, or with a small spoon. Preferably mother-of-pearl, to avoid oxidation of the grains and capture all the nuances of the caviar, even the most subtle…
Photography: Géraldine Martens
