Petrossian Opens a Boutique in Nice
Petrossian in Nice: excellency in gastronomy settles on the Côte d'Azur
After Los Angeles, Las Vegas, New York… the prestigious house Petrossian, known for its famous and legendary blue box containing black pearls with a rarity and refinement of incredible luxury, settles in Nice and offers the Azuréens its excellence in gastronomy. For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons from the bountiful Caspian Sea, initiating the parisians to the magic of caviar. The magic happened so well so they founded the Petrossian caviar company, today first buyer and importer of caviar in the world. The excellency developed as Petrossian expanded, with a restaurant in New York City and a product line that includes savory foie gras, sweet French chocolates…
And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside Beluga, Sevruga and Ossetra caviars.
On Monday October 17, Petrossian opened a boutique in Nice at the corner of Rue de France and rue de Rivoli, at the back of Hotel Negresco. Petrossian Nice is similar to their famous boutique in Boulevard de la Tour Maubourg in Paris, 7th, and sells a whole range of products made with their excellent caviars, but also a very high quality smoked salmon.
The caviar range goes from exceptional caviars like the Beluga, the Ossetra and Alverta, and Imperial and Royal selections like the Baeri, a French caviar, from sturgeons bred in the water of the Charente, with a sweet taste, an Ossetra caviar with a more marked iodine taste and a Alverta american caviar, coming from California. The world's caviar production comes primarily from livestock breeding that has made exceptional progress in restoring the taste of sturgeons eggs caught at sea. Petrossian caviars are hand-made, elaborated for excellence. Around the caviar, Petrossian Nice also proposes the "Fleur de Caviar", some ready-to-use caviar, with concentrated savors, that can be eaten in whole grains or ground on a plate of fresh pastas, by example, turning the dish into a festive dish. The smoked salmon and other smoked fishes can also magnify plenty of other dishes and enhance your table. All these ideas of special occasion meals can be tasted at the Nice boutique restaurant.
Along with the world-famous caviar blue boxes adorned with a galleon bravely sailing on a stormy sea at sunrise, Petrosssian Nice offers as well a whole range of foies gras, truffles, wines, champagnes and small delicatessen products.
Walter Cartolaro, Manager, Laurence Rogé, Director of Operations, Patrice Wilkie, Sales Manager and their team will be pleased to welcome you to let you discover Petrossian's gastronomic treasures.
