And if an Easter egg didn’t look the way you’ve always imagined? Sure, some are dyed and hidden in the garden. Others are filled with chocolate. And some are in the form of something truly decadent: caviar. From a five-star caviar tasting to chocolate pairings that will surprise and delight, here’s how Petrossian will help you make Easter unforgettable this year.
The Ultimate Egg-Hunt: A Flight of Caviar
Skip the plastic eggs and hunt for something truly divine: caviar. A tasting flight of caviar to be exact, inspired from our Petrossian Five Star Showcase. Five varieties of caviar that are a real treasure hunt, but don’t let the journey end with the first taste.
For those who crave the depths of the ocean, Royal Ossetra Caviar delivers bold, nutty pearls with a whisper of the tide. Silky and rare, Royal Beluga Caviar melts on the tongue, an indulgence few ever taste. Prefer something darker? Royal Baika Caviar offers briny intensity, a whisper of the wild. For more balanced tastes the Royal Kaluga Huso Hybrid Caviar is firm yet delicate. And to finish on a warm note of spring, the golden luxury of our Royal Daurenki Caviar glows.
Chocolate and Caviar - A Sweet Surprise
Take Easter chocolate beyond the ordinary - add caviar. Salty meets sweet, rich meets briny, a study in contrast. Start simple, a square of dark chocolate topped with a tiny spoonful of Royal Kaluga Huso Hybrid Caviar. A dark chocolate around 85% with a bitterness that actually softens the caviar’s salinity, and a well-rounded buttery finish.
Bring out the most interesting pair by pulling out a tin of our Vodka Chocolate Pearls, infused with a drop of vodka that brings a cleansing burst; just like our Tsar Imperial Baika Caviar, known as the kiss of the sea. If you want to really steal the show, build a trio of champagne, chocolate and caviar. Our Classic Daurenki Caviar from the wild waters of Central Asia is up for the job.
Devilishly Good Eggs
Deviled eggs have their place at an Easter or spring brunch table, but this year mix them up a bit. This appetizer is really a bite sized canvas, and the toppings are what make it art.
Top a half dozen deviled eggs with pickled shallots and fresh dill. The sharp acidity of the shallots cuts through the richness of the egg yolk and the dill adds a herbal finish. Another half dozen can be topped with a Petrossian’s Black Truffle Oil and a dusting of paprika. You only need a very fine drizzle of the oil and the luxurious aroma of the truffle brings a whole new understanding of the appetizer - smoky with earthy depth.
But the real stars of a deviled egg tray will be the dozen you top with Tsar Imperial Beluga Caviar. A blend of Beluga caviar’s beloved buttery flavors with Sevruga’s clean finish, a spoonful atop each deviled eggs is heavenly.
Discover the finest caviar and gourmet confections for an unforgettable Easter celebration. Visit one of our boutiques or place your order online today.