A Guide to Eating Caviar with Petrossian

1 February 2021

April French Furnell

The Petrossian Family has been sourcing and maturing the world's finest caviar since they first brought this incredible delicacy to Paris in 1920.

Founded as a family company, the brand remains so, to this day. Mikael Petrossian, grandson of Mouchegh, currently presides over the company, and though still young, a fourth generation of Petrossians is waiting in the wings to carry on the family’s commitment to excellence for years to come. 

Just like their ancestors, the Petrossian Family still tastes and tests the caviar personally. Combining their own experience with time-honored traditions and family secrets, they can ensure that every bead of caviar meets the highest standards.

Who better to provide Citywealth readers with a guide to eating caviar.

The temperature

Your caviar tin should be stored between 0°C and 4°C, never frozen. When you’re ready, tins up to 125g can be taken out of the fridge right before serving. Tins of 250g and over, should be opened 5-10 minutes before consumption. The ideal temperature for serving is around 8- 9°C. Once opened, place the lid back on and store in the fridge, eating within 24 hours to avoid further maturation and oxidation.


The spoon

Caviar is best served with a mother of pearl spoon, a material that’s perfectly adapted to the purpose as it helps prevent oxidation. The pearl doesn’t hold flavour or transfer it, so your caviar will have exactly as much flavour as intended. Avoid silver, which reacts with the caviar, but gold is fine. Other options include bamboo, wood and animal horn. 

The perfect culinary accompaniment 

Many caviar enthusiasts prefer the purity of a caviar tasted by no other means, whilst others choose to pair with complementary flavours. At Petrossian, we have no rules, and believe that caviar above all has to be enjoyed the way you like it, and that’s up to each individual to create their own caviar moment. 

Simple accompaniments such as lightly buttered toast or blinis with a bit of creme fraiche showcase caviar perfectly, or you can get more creative and pair with veal tartare or a soft-boiled egg.


And to drink...

Caviar and vodka is the epitome of Russian tradition, and always a safe bet. The flavours of the caviar will be heightened when paired with a chilled, unflavoured vodka, or perhaps our special Caviar Vodka. Naturally, caviar from a French House like Petrossian can be paired with the best wines. You can rely on the mineral flavours of a white Burgundy or the dry notes of a vintage Champagne to serve with caviar. 

Now, which caviar?

Choosing your caviar is not as simple as it seems, with each species of sturgeon producing a different type of caviar, and even each individual fish is varied. Then the selection and aging process develops it further, making each tin of caviar unique. Different caviars can be recognised by the size, colour, firmness and flavour of the eggs. Beluga has the biggest eggs with a pearly grey colour, creamy, smooth texture and a characteristic buttery flavour. Slightly smaller in size, the eggs of Daurenki caviar are amber green, with a firmer texture and a nutty, roasted range of flavours. Ossetra has medium-sized eggs with a firm texture and the largest range of colours, from grey-brown to bronze, and flavours including brininess and nuts.  Baika has the smallest eggs, after Sevruga, with a delicate texture and a dark brown colour, with a dominant fruity and mineral flavour. Sevruga Steluga is very iodized and has a melt in the mouth texture. 


For more information and orders please visit

Having launched their UK online store in 2020, the French luxury food retailer offers nationwide access to an acclaimed range of specialities, with guaranteed delivery within 24 hours and same day courier service in London (by request). From expertly matured caviars and beautifully smoked salmons to truffles, creative dips, condiments, sweet treats and spreads, every delivery is beautifully packaged with a personal touch, to match the quality and sophistication of the products.

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