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- Petrossian
- Fleur de Caviar® is dried caviar with a highly concentrated flavour and a crunchy texture. You can use the grains in a mill or whole, to season risotto, eggs, pasta, fish etc. Armen Petrossian invented a top-secret, new way to make this 100% natural, 100% caviar delicacy, without any chemicals or artificial flavours. - Fleur de Caviar® in a black…
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- Petrossian
- Fleur de sel with blue basil is a Petrossian creation that unites the purity of salt from Camargue with local Armenian herbs. The blue basil grows on the high Armenian plateaus, while the fleur de sel from Camargue is harvested by hand in the summer, from the top layer of the salt marshes. Thanks to the Armenian blue basil, this…
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- Petrossian
- Fleur de sel with mentholated thyme is a Petrossian creation that unites the purity of salt from Camargue with local Armenian herbs. The mentholated thyme that grows on the high Armenian plateaus has a characteristic freshness, while the fleur de sel from Camargue is harvested by hand in the summer, from the top layer of the salt marshes. Thanks to…
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- Petrossian
- Fleur de sel with oregano is a Petrossian creation that unites the purity of salt from Camargue with local Armenian herbs. The oregano that grows on the high Armenian plateaus has a characteristic flavour, while the fleur de sel from Camargue is harvested by hand in the summer, from the top layer of the salt marshes. Thanks to the Armenian…
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- Petrossian
- Fleur de sel with tarragon is a Petrossian creation that unites the purity of salt from Camargue with local Armenian herbs. The tarragon that grows on the high Armenian plateaus has a truly unique flavour, while the fleur de sel from Camargue is harvested by hand in the summer, from the top layer of the salt marshes. Thanks to the…
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- Petrossian
- Madagascar black pepper, also known as Voatsiperifery wild pepper, is harvested by hand from long climbing plants that can reach up to 20 metres in height. The harvest is done by Madagascan communities in the primary and secondary forests on the island. This Madagascar black pepper is very aromatic, with woody and citrus notes, and is only slightly spicy. It…
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- Petrossian
- Discover Petrossian's Madagascar Bourbon vanilla. Cultivated in Madagascar, the pods of this vanilla come from the orchids of the Vanilla planifolia species. Petrossian has selected the best pods that are 16 cm in length and contain a vanillin rate of 2% or more. Madagascar Bourbon vanilla has aromas of fruit and cocoa that linger on even after cooking. Weight :…
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- Petrossian
- Mexican vanilla can be enjoyed equally well in a dessert as on marinated scallops. Cultivated in Mexico, the beans come from the orchids of the Vanilla planifolia species and are produced according to agroecology standards. Petrossian decided to opt for excellence by selecting only the pods that are between 18 and 22 cm, with a humidity rate of 30 to…
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- Petrossian
- Smoked fleur de sel is made according to the same smoking know-how that we use for our smoked salmon. Specialised in this subject since the 1930's, Petrossian wanted to use this process to give salt a similar flavour. The salt is smoked at a very low temperature for more than 10 hours in our traditional wood ovens. This fleur de…
