In the 1920s, brothers Melkoum and Mouchegh Petrossian had the extraordinarily avant garde idea of introducing France to sturgeon roe.
Indeed, the Petrossian family is known for being the first to bring caviar into France in 1920, thus continuing on the path of a family destiny dedicated to caviar since Lazare Mailoff, an ancestor from the maternal branch, began running fishing concessions on the Caspian Sea in 1815.
The success of their venture far exceeded their wildest dreams. In a country known throughout the world for its gastronomy, caviar became the deliciously exotic food everyone craved. Since then, from Paris to New York, caviar has quite naturally taken on the role of an elegant and superb ambassador for luxury.