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
Maviar 1950®
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Tarama with Red King Crab 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 Red King Crab. Tarama with a smooth, creamy texture with pieces of Red King Crab. Red King Crab, also known as ‘Kamchatka crab,’ is the most renowned crab in the world. Its delicious, flavourful meat is one of the most coveted foods out there. Here, the finesse of the crab echoes the finesse of the tarama and together they create the perfect duo. This tarama is perfect for an aperitif, enjoyed with crunchy raw vegetables or on toast.
100g
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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 : 100g
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The lobster tarama is made with very few ingredients: 40% smoked cod roe, 15% blue lobster, lobster coral, oil, breadcrumbs and an aromatic bouquet.
The lobster heads are worked like a bisque with an aromatic bouquet of bay leaves, carrots and chopped shallots to extract all the flavour.
This concentrated flavour is then combined with oil and mixed with the lobster coral to give it a beautiful orange colour.
As a finishing touch, 40% beechwood-smoked cod roe is finely puréed and then added into the mixture until a creamy, gourmet texture is achieved. -
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 developed by Petrossian. When tasting, the initial smoky notes soon give way to the freshness and naturally buttery flavour of pike roe. With a beautiful beige colour and a texture that gently pops in your mouth, they’re absolute perfection when topped on an oven-warmed blini, on a potato, or even on top of a Buffalo-milk mozzarella.
50g, 125g
