A Story Behind Every Tin - The Petrossian Legacy

“The best leather goods do not make an Hermes bag. The best Champagne grapes do not make Dom Pérignon, nor do the best sturgeon eggs make Petrossian caviar. None of these exist without the talent of the craftsman, or rather, the artist.” - Armen Petrossian

In 1920, brothers Melkoum and Mouchegh Petrossian came to Paris and began a legendary love affair between caviar and the City of Light. One hundred years later, their first boutique still thrives on Boulevard de la Tour-Maubourg. Petrossian caviar is now enjoyed across the globe and is widely recognized as the world’s finest expression of this enigmatic egg.

Originally from Armenia, the Petrossian Brothers brought their ancestral knowledge and a commitment to craftsmanship, which had been honed on the banks of the Caspian Sea for centuries. In Paris, they found a rich appetite for luxury, elegance and taste. Quickly branching into smoked fish and other fine foods, the brothers continued to apply their passion, rigorous standards and a few trade secrets to the art of caviar.

From that single boutique, Petrossian caviar grew into a global sensation. Today, the family owns and operates restaurants and boutiques in Paris, New York City and Los Angeles with the same care and bespoke service as they offered in 1920. Founded as a family company, the brand remains so to this day. Armen Petrossian, son of Mouchegh, currently presides over the company with the help of his sons, Alexandre and Mikael. Though still very young, a fourth generation of Petrossians is waiting in the wings to carry on the family’s commitment to excellence for years to come.