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THE WORLD'S FINEST CAVIAR
FIS
http://fis.com/fis/techno/newtechno.asp?id=42264&l=e&ndb=1
May 2 2011
Lebanon
Petrossian is reputed as the caviar house carefully selecting its
caviar from the most prestigious species. The incomparable Beluga
caviar, the exquisite Oscietre caviar, equally labelled Ossetra,
and the sublime Sevruga caviar are revealed in this selection.
It was in the 1920's that two Armenian brothers--Melkoum and Mouchegh
Petrossian - first introduced Paris to the magic of caviar and, in
doing so, founded the company that today is the premier buyer and
importer of Russian caviar worldwide.
Ossetra (left) is defined by a nutty flavour and firm, juicy grains
ranging in color from a light to a warm, rich brown; arm-raised
Shassetra (centre) features firm, medium-size beads, with a flavour
that hints of dry fruit and toasted grains, and Kaluga (right) glossy
gray grains shimmer with golden highlights; spectacular in size,
these marvelous beads have a mellow, rich, buttery flavour
Petrossian Tsar Imperial reveals an unmistakable superiority in its
taste, texture, colour and size and is the title of pre-eminence
bestowed on the Petrossian caviar, the exceptional quality of its
Beluga, Ossetra and Sevruga.
Born on the Iranian side of the Caspian Sea and raised on the Russian
side, the two Petrossian brothers emigrated to France to continue
their studies of medicine and law which had been interrupted by the
Bolshevik Revolution in 1917.
Petrossian caviar is always delivered at peak freshness During the
"annees folles", known as the "Roaring 20s" in the United States,
Paris welcomed exiled Russian princes, intellectuals and aristocrats
with open arms, and Parisians quickly embraced all things Russian,
especially the arts, ballet, the choreography of Diaghilev, and the
music of Igor Stravinsky. Nonetheless, there was one thing missing
from the Russian expatriates' lives: caviar. The French had yet to
be introduced to this rare delicacy, a situation that the Petrossian
brothers immediately set out to remedy.
Their first attempts to create an awareness of caviar in Paris were
assisted by Cesar Ritz, the great impresario of the European hotel
trade. His initial reluctance to offer caviar in his prestigious
establishment at the Place Vendōme was quickly overcome as caviar
caught on and assumed its own very special niche in the world of
gastronomy.
For more than eighty years, the Petrossian family has continued to
develop this market, maintaining a rare and privileged relationship
with the Russian fisheries. Even today, the family personally chooses,
on site, the very best of the fresh, high quality caviar produced in
Russia during each catch.
Petrossian allows the sturgeons to age, giving their caviar a fuller,
more robust flavour. Working with specialists at the world's finest
caviar refineries, the roe undergoes a specific salting process,
giving the caviar beads the delicate accent of "malossol" - meaning
"little salt."
Mr Armen Petrossian at the Paris Petrossian Restaurant Le 144
>From there, Petrossian caviar is quickly refrigerated and stored
fresh for sale. Thanks to its high output of caviar, sent direct to
its restaurants across the globe, as well as other fine eateries and
individual gourmands, Petrossian caviar is delivered at peak freshness.
Petrossian's products can be enjoyed at their New York Boutique &
Cafe; at the West Hollywood Boutique & Restaurant; at the New York
Restaurant, which is housed in the historic Alwyn Court Building and
at the exclusive Petrossian Lounge in the spectacular Bellagio Hotel;
and in Paris at Le 144 and Petrossian Boutique. Petrossian has recently
opened a new Boutique in Sao Paolo, Brazil. The specialized Petrossian
caviar boutiques represent 15 percent of the world's market.
Petrossian products can also be ordered on-line and shipped to the
United States, Puerto Rico and the European Union
Petrossian also offers a tempting array of other delicacies, including
smoked fish, foie gras and pāte, rich chocolates, and specialty
teas and coffee. Behind each product, be it a delectable food or
a tasteful serving piece, stands the Petrossian name and legacy of
quality. It is an assurance of Petrossian's commitment to the most
rigorous standards of quality and the finest service.
More than sixty years ago, after introducing Paris to caviar, the
Petrossian brothers wanted to show the world another Russian delicacy -
smoked salmon. They built the first salmon smokehouse in France and
began smoking the fish with a secret family recipe. That recipe is
still in use today, with a rigorous five day smoking process to bring
out the more exquisite flavours.
Margaret E.L. Stacey Editor Companies and Products [email protected]
www.fis.com
From: A. Papazian
FIS
http://fis.com/fis/techno/newtechno.asp?id=42264&l=e&ndb=1
May 2 2011
Lebanon
Petrossian is reputed as the caviar house carefully selecting its
caviar from the most prestigious species. The incomparable Beluga
caviar, the exquisite Oscietre caviar, equally labelled Ossetra,
and the sublime Sevruga caviar are revealed in this selection.
It was in the 1920's that two Armenian brothers--Melkoum and Mouchegh
Petrossian - first introduced Paris to the magic of caviar and, in
doing so, founded the company that today is the premier buyer and
importer of Russian caviar worldwide.
Ossetra (left) is defined by a nutty flavour and firm, juicy grains
ranging in color from a light to a warm, rich brown; arm-raised
Shassetra (centre) features firm, medium-size beads, with a flavour
that hints of dry fruit and toasted grains, and Kaluga (right) glossy
gray grains shimmer with golden highlights; spectacular in size,
these marvelous beads have a mellow, rich, buttery flavour
Petrossian Tsar Imperial reveals an unmistakable superiority in its
taste, texture, colour and size and is the title of pre-eminence
bestowed on the Petrossian caviar, the exceptional quality of its
Beluga, Ossetra and Sevruga.
Born on the Iranian side of the Caspian Sea and raised on the Russian
side, the two Petrossian brothers emigrated to France to continue
their studies of medicine and law which had been interrupted by the
Bolshevik Revolution in 1917.
Petrossian caviar is always delivered at peak freshness During the
"annees folles", known as the "Roaring 20s" in the United States,
Paris welcomed exiled Russian princes, intellectuals and aristocrats
with open arms, and Parisians quickly embraced all things Russian,
especially the arts, ballet, the choreography of Diaghilev, and the
music of Igor Stravinsky. Nonetheless, there was one thing missing
from the Russian expatriates' lives: caviar. The French had yet to
be introduced to this rare delicacy, a situation that the Petrossian
brothers immediately set out to remedy.
Their first attempts to create an awareness of caviar in Paris were
assisted by Cesar Ritz, the great impresario of the European hotel
trade. His initial reluctance to offer caviar in his prestigious
establishment at the Place Vendōme was quickly overcome as caviar
caught on and assumed its own very special niche in the world of
gastronomy.
For more than eighty years, the Petrossian family has continued to
develop this market, maintaining a rare and privileged relationship
with the Russian fisheries. Even today, the family personally chooses,
on site, the very best of the fresh, high quality caviar produced in
Russia during each catch.
Petrossian allows the sturgeons to age, giving their caviar a fuller,
more robust flavour. Working with specialists at the world's finest
caviar refineries, the roe undergoes a specific salting process,
giving the caviar beads the delicate accent of "malossol" - meaning
"little salt."
Mr Armen Petrossian at the Paris Petrossian Restaurant Le 144
>From there, Petrossian caviar is quickly refrigerated and stored
fresh for sale. Thanks to its high output of caviar, sent direct to
its restaurants across the globe, as well as other fine eateries and
individual gourmands, Petrossian caviar is delivered at peak freshness.
Petrossian's products can be enjoyed at their New York Boutique &
Cafe; at the West Hollywood Boutique & Restaurant; at the New York
Restaurant, which is housed in the historic Alwyn Court Building and
at the exclusive Petrossian Lounge in the spectacular Bellagio Hotel;
and in Paris at Le 144 and Petrossian Boutique. Petrossian has recently
opened a new Boutique in Sao Paolo, Brazil. The specialized Petrossian
caviar boutiques represent 15 percent of the world's market.
Petrossian products can also be ordered on-line and shipped to the
United States, Puerto Rico and the European Union
Petrossian also offers a tempting array of other delicacies, including
smoked fish, foie gras and pāte, rich chocolates, and specialty
teas and coffee. Behind each product, be it a delectable food or
a tasteful serving piece, stands the Petrossian name and legacy of
quality. It is an assurance of Petrossian's commitment to the most
rigorous standards of quality and the finest service.
More than sixty years ago, after introducing Paris to caviar, the
Petrossian brothers wanted to show the world another Russian delicacy -
smoked salmon. They built the first salmon smokehouse in France and
began smoking the fish with a secret family recipe. That recipe is
still in use today, with a rigorous five day smoking process to bring
out the more exquisite flavours.
Margaret E.L. Stacey Editor Companies and Products [email protected]
www.fis.com
From: A. Papazian