• Classic TaramaClassic TaramaQuick View
    • Classic TaramaClassic TaramaQuick View
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    • Classic Tarama

    • THE CLASSIC, BY PETROSSIAN This classic tarama is salted, beechwood-smoked cod roe blended into a paste. Then the tarama is mixed with different ingredients to make a flavourful, luxurious cream to which we add a bit more cream for extra sweetness. This tarama is based on a traditional Greek recipe made with crème fraiche, created in 1930 by the Petrossian…
  • Fleur de Maviar®Quick View
    • Fleur de Maviar®Quick View

    • Fleur de Maviar®

    • Created in 2015, Fleur de Maviar® is simply made of dried, smoked, then toasted cod eggs. It can be used whole or milled, in any type of recipe: omelettes, fish, sauces, pasta or rice. You can also enjoy it with butter or cream on toast, or on top of slices of mozzarella. 40g , 150g
  • Maviar 1950®Quick View
    • Maviar 1950®Quick View

    • Maviar 1950®

    • Cod roe smoked according to the Petrossian savoir-faire. Maviar 1950® is an exceptional hors d'oeuvre, to be savoured just like caviar, simply placed on toast, or 'Russian-style' on brown bread or blinis. 125g, 250g
  • Pike Roe with YuzuQuick View
    • Pike Roe with YuzuQuick View

    • Pike Roe with Yuzu

    • Pike roe flavoured with yuzu has a lovely freshness paired with the characteristic aroma of this emblematic Japanese citrus. Savour this yuzu roe as an amuse-bouche, an appetiser, or, for example, as a side to oysters. You can also simply enjoy pike roe with yuzu with a spoon or on a slice of toast with a dollop of cream. Weight…
  • Salmon Roe RoyalQuick View
    • Salmon Roe RoyalQuick View

    • Salmon Roe Royal

    • Bright orange in colour, salmon roe conceals a profound freshness and the intense pleasure of a briny wave. They roll gently on the palate then pop sweetly on the tongue, procuring an intense feeling of freshness and releasing strong, briny flavours. 50g, 125g
  • Sea Urchin CoralQuick View
    • Sea Urchin CoralQuick View

    • Sea Urchin Coral

    • This sea urchin coral is produced entirely by hand using fresh sea urchins, resulting in a product with extreme finesse. The urchins are abundant in the shallow waters off the rocky coasts of Galicia, where they are fished. It's rich, creamy, and delicate. To be enjoyed for an aperitif or as a cold appetiser on buttered bread or canapes, seasoned…
  • Smoked Pike RoeQuick View
    • Smoked Pike RoeQuick View

    • Smoked Pike Roe

    • For salmon and trout roe fans, this new creation will give you something new to discover. Armen Petrossian has developed a new recipe with pike roe, a refined yet uncommon ingredient that has exceptional characteristics. Fished in the Canadian Great Lakes and freshwaters, this wild pike roe has been gently smoked according to our traditional methods and a special technique…
  • Smoked Sprats from RigaQuick View
    • Smoked Sprats from RigaQuick View

    • Smoked Sprats from Riga

    • The simple pleasure of whole smoked fish, with a pure and rich flavour. Traditionally enjoyed on buttered bread, they're also fabulous on toast spread with ricotta and topped with rocket and tomatoes. Straight from Latvia, fished in the Riga Gulf, our sprat is made from fish that's been freshly caught and never frozen. We use our light smoking method before…
  • Tarama with Black TruffleTarama with Black TruffleQuick View
    • Tarama with Black TruffleTarama with Black TruffleQuick View

    • Tarama with Black Truffle

    • A FESTIVE VERSION OF TARAMA Tarama with black truffle will give a festive touch to all of your recipes. It's made from classic cod egg tarama that has been smoked with beechwood by Petrossian. Up to 5% of Tuber melanosporum black truffle pieces are then added. The briny, smoky flavours mix with the strong aroma of truffle in perfect harmony. This tarama…