Petrossian – Paris (75007) en

Usually I refuse invitations, simply because I worry that as a guest my opinion on service will be biased. In this instance, I appreciated how the invitation was formulated, plus the person accepted the fact that my coming wouldn’t guarantee an article. What’s more, the same day, I was organizing a Russian Paris tour for some clients and they wanted to include a caviar lunch. I had already chosen another place when I received the invitation at Petrossian, but I thought it would be interesting to give it a try.

Petrossian is a shop and a restaurant. The restaurant just got entirely redone by Petrossian son, the one that conceptualized the dim sum restaurants “Yoom”. They decided to go back to the basics by offering dishes as close to the product as possible. They have a menu at 35 euros, which I took a look at on the website: It was designed in good spirit I think. Yet it’s too bad that the menu stays the same all week long and that some weeks the deserts weren’t that interesting ( but the day I wrote the article, this wasn’t the case).

Ce qui m’a le plus convaincu à écrire cet article c’est l’accueil ce jour-là. Oui j’étais invité mais quand bien même. Monsieur Petrossian et son fils étaient là et sont venus saluer tout le monde et prendre le temps de discuter avec chacun : classe. La personne chargée de la communication m’a expliqué que durant la période de rush des fêtes, monsieur Petrossian vient toujours aider en boutique. Bref je suis sensible à cela. Petrossian de l’extérieur ça m’évoquait une grande maison un peu distante, là j’ai découvert une famille arménienne qui incarne la marque, à la new-yorkaise 🙂

What convinced me the most to write an article was the welcome I received that day. Yes I was invited, but still. Mr. Petrossian and his son were there and welcomed everyone individually: classy. The person in charge of the communications told me that during the holiday rush Mr. Petrossian always lends a hand in the shop. In short, I respond well to this. From the outside Petrossian gives off a distant, grand attitude, but inside I discovered an Armenian family,…New York style 🙂

The tasting

I ate some very good things, which I later discovered were worth a fortune, but I’m not saying that it was too expensive for what it was. ( Careful to not overdo it on the flowers however)

Salmon eggs, buratta, flowers and leaves

The “Oeuf caviar” ( Egg caviar)

Chicken egg, celery fleurette, Alberta caviar. The egg-caviar mix is a classic in caviar restaurants, I admit it no longer surprises me, even if it’s very good. I preferred the fresh produce that for me had more taste ( salmon egg burrata, herring).

The 716 readers will probably not go every day and I repeat, I did not go test out the restaurant. Be that as it may be, if one was looking for a boutique or caviar restaurant ( or to try the lunch menu at 35 euros) for a big occasion, well in that case, one would be very happy that 716 gives a thumbs up to Petrossian.