For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons of the bountiful Caspian Sea. It developed as Petrossian expanded, with a restaurant in New York City and a product line that includes savory foie gras and sweet French chocolates. And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars

So what makes Petrossian caviar special? It starts with the sturgeon: whereas other producers pull the fish as soon as it matures, Petrossian allows the sturgeons to age, giving their caviar a fuller, more robust flavor. 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.”