The story
Just steps from its original boutique, Petrossian in Paris offers a table entirely dedicated to the finest specialties of the sea. This Michelin-recommended restaurant is a celebration of caviar, smoked salmon, and fish eggs, presented in their most refined forms.
The Petrossian story is one of a family house that constantly reinvents caviar, creating more powerful flavors and surprising textures. As one critic noted, "There are those who sell caviar. And there is Petrossian, who coddles it, glorifies it, illuminates it."
The menu changes with the seasons, reflecting the chef's inspirations and the latest selections of caviar. You might begin with the Maviar Originel—smoked cod roe with raw cream, served with their famous rye Croustissian—or the Le Monsieur Caviar, a croque-monsieur with melted mozzarella and a generous touch of caviar. For a main course, the Koulibiak de saumon impérial, a salmon pie with a caviar cream sauce, is a signature. Other options include the Rösti Royal, a crispy potato cake with raw cream and caviar, or the Crabe couture, featuring crunchy lettuce and Kamchatka crab.
For a lighter visit, the lunch menu offers a choice of starter, main, and dessert. The à la carte selection also features a range of caviars by the gram, including Ossetra, Baeri Baïka, Daurenki, and Beluga, allowing guests to tailor their experience.
With outdoor seating and private dining available, Petrossian is a place where the legacy of a house that has defined Parisian luxury since 1920 continues to evolve, earning its place in the Michelin guide for its unwavering dedication to the finest seafood.
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