The Petrossian Dijon mustard is made from mustard seeds, vinegar and salt. This essential condiment of Burgundy allows you to decorate meats, sauces and vinaigrettes with a spicy touch.
THE ONLY FRENCH CAVIAR
Baeri Baïka® Tsar Impérial® French caviar comes from the Baeri sturgeon, reared in Aquitaine. This complex and powerful caviar has a dark grey to black colour. It has iodine and mineral flavours with fruity accords, bringing a real sensation of freshness in the mouth.
The black truffle mustard is produced in France in the Luberon according to a recipe developed by Petrossian. It is very spicy and flavoured with 3% real black truffle Tuber melanosporum. Enjoy it with grilled meats, fish, roast chicken or fried potatoes.
Russian-style malossol gherkins are a great classic for serving with salmon and other Petrossian delicacies. In Russian cuisine, ‘malossol’ is the term used for foods that are very lightly salted. Malossol caviar is the iconic symbol of the Maison Petrossian. Originating in Poland, these large pickles are first prepared in a brine that’s very lightly salted and is seasoned with many highly aromatic herbs and spices like dill, garlic and mustard seeds. This legendary recipe gives these Russian-style malossol pickles a more sweet and sour flavour compared to French pickles.
Tarama with caviar is a salted, beechwood-smoked cod roe blended into a paste. Then this tarama is mixed with different ingredients to make a flavourful, luxurious cream that is generously seasoned with Petrossian caviar. A creamy, smooth tarama, with a gentle flavour of smoked fish that’s heightened by the subtly briny flavour of caviar. It’s perfect for an aperitif, enjoyed with crunchy raw vegetables or on toast.