We all remember our first times. Today, you are about to discover the exceptional world of caviar: admire its golden reflections, savor its powerful aromas, enjoy its delicate notes, and feel the roundness of its grains on the palate… But the crucial question on your mind is: which caviar should you start with?
Before sitting down at the table, it is important to distinguish three caviar selections at Petrossian.
- Royal caviar has powerful aromas and melting eggs.
- Tsar Imperial® caviar offers fine aging, beautiful reflections, and sharp aromas.
- Special Reserve® caviar is a grand cru with delicate aging, subtle aromas, and firmer grains.
There are then six types of caviar:
- Baeri Baïka®, for an introduction: mineral, briny & melting
- Sevruga Steluga®, for going back to the roots: very briny & melting
- Daurenki®, for making a statement: sweet, creamy & firm
- Ossetra, a safe choice: broad aromatic palette, from firm to melting
- Beluga, for a grand occasion: long finish, delicately briny & very melting
We recommend starting with Ossetra Tsar Imperial® caviar, characterized by a fairly broad aromatic palette with varied and balanced flavors, a delicate structure, and a texture that is neither too firm nor too melting. This caviar will give you a well-rounded first approach to caviar and help you understand some of its fundamental particularities.
Once you’ve had this first discovery, you can move on to other selections such as Royal and Special Reserve®, then try other types of caviar to appreciate its full diversity: Baeri Baïka®, Sevruga Steluga®, Daurenki®, Alverta®, and Beluga.
Enjoy your tasting!
Photographs: Aimery Chemin • Food styling: Coralie Ferreira
