London-based boutique of Petrossian Caviar, which also serves as a swish and comfortable brasserie.

Petrossian is a Parisian caviar producer that supplies to numerous quality restaurants in the UK. What was nice on this occasion was to experience the actual boutique which is very nicely situated (opposite the renowned ex-Michelin Headquarters which is now Bibendum and Bibendum Oyster Bar) and equally nicely decorated. The all-day dining menu includes favourites such as brunch eggs anyway wished, continental breakfast, Croque Monsieur, salmon tartare, jacket potato and desserts, all with the appropriate caviar (the choice for each is important). I especially enjoyed the mini crab rolls with caviar here which were served in well toasted brioche rolls and an absolute joy. Also lovely to see by coincidence is my favourite champagne of Louis Roederer being served by the glass. This is a charming venue with professional, welcoming and attentive staff, all enthusiastic about their produce and will happily outline the nuances of all caviar if you engage in any chat, whether buying or sitting down to enjoy the brasserie menu indoors. Indeed caviar tasting sessions are also available here. I have every desire to come back here whenever I can to enjoy a brunch again and load up on supplies. Well recommended.

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Text from the restaurant is as follows:

“Petrossian is a French, family-owned company founded in 1920. For over a century we have been offering exceptional products and unforgettable experiences, becoming an iconic fine food brand recognised worldwide, especially for caviar.

Brothers Melkoum and Mouchegh Petrossian were the first to introduce caviar to Parisians back in 1920. One hundred years later, the first boutique still thrives on Boulevard de la Tour-Maubourg. Quickly branching into smoked fish and other fine foods, the family continue to apply their passion, rigorous standards and a few trade secrets to the art of caviar. Petrossian caviar is now enjoyed across the globe and is widely recognized as the world’s finest expression of this enigmatic egg.

Petrossian have been mastering the know-how of caviar maturation for over a century and creating a range of indulgent caviars. The process starts with a Mother Tin, it is what the barrel is for wine, the mother tin allows the caviar to mature, oxidise and let out any excess water. The flavours develop over a few months and the whole process is controlled by our expert caviarologists, who carefully turn the tins and check for air bubbles.

The best way to taste caviar is with a Mother-of pearl spoon. It helps avoid the oxidisation of the roe and allows you to detect even the most subtle nuances in flavour. With or without toast or blini? The question often causes debate among enthusiasts, with some preferring the purity of a caviar tasted by no other means, while other foodies prefer a caviar canapé topped with crème fraîche. AT Petrossian, we believe that caviar has to be enjoyed, above all, the way you like it and that it’s up to each individual to create their own caviar moment.”

Food Grade: 74%