Restaurant Petrossian

An aperitif formula for two people including drinks and appetizers. Ideal for starting the meal with festive flavors.

A creamy tarama enriched with Maviar (smoked dried cod roe) served with thin crispy wafers. A house specialty with intense marine flavors.

A creamy preparation based on mascarpone and crab meat. Served with toasts for a gourmet and refined aperitif.

A thin, small pizza topped with quality smoked salmon and fresh avocado. A classic and delicate combination.

A crispy potato pancake topped with caviar. The contrast between the warm crispiness and the iodized freshness of the caviar is exquisite.

A luxurious version of the classic croque-monsieur, enhanced with caviar. Melting and flavorful.

Large, orange salmon roe that bursts in the mouth, served with warm blinis. A simple experience highlighting the product.

Tender goose foie gras slice accompanied by a sweet and savory house chutney and toasted bread. A classic French starter.

Fork-crushed potatoes, mixed or topped with caviar. A comforting dish enhanced by the nobility of caviar.

Assortment of oysters served plain or garnished with various house specialties (caviar, fish roe). A varied iodized tasting.

The essential hard-boiled egg with mayonnaise, revisited with a touch of caviar. Simple and elegant.

Egg cooked at low temperature (64°C) for a unique creamy texture, served with toast soldiers. Choose with salmon roe or caviar.

Fresh crab meat served as a salad with avocado and grapefruit. A fresh and light starter with citrus notes.

A complete tasting platter featuring house classics: smoked salmon, tarama, and salmon roe. Served with traditional accompaniments.

The house's famous smoked salmon, hand-sliced. Melting texture and delicate smoky taste.

The heart of the salmon fillet, the noblest and most tender part. A thick cut unique to the Petrossian house.

Salmon marinated in dill and mild spices, not smoked. Tender and fragrant, served with its accompaniments.

A traditional Russian pie made of layers of sturgeon, kasha (buckwheat), spinach, and hard-boiled eggs in a puff pastry. Rich and flavorful, served hot with a white butter sauce.

White fish fillet gently cooked to remain tender, accompanied by a white wine sauce and seasonal vegetables.

Tender roasted poultry piece, served with elaborately textured vegetable garnishes.

Roasted beef served with a creamy sauce and garnished with matured caviar, adding a powerful iodized note to the meat.

Whole sole cooked in butter, lemon, and parsley, served for several people. Accompanied by caviar and vegetables.

Fresh pasta served with a noble topping of your choice: caviar, bottarga (dried mullet roe), or truffle.

Siberian Sturgeon Caviar (Acipenser baerii). Direct, iodized taste and firm texture. An excellent introduction to caviar.

Caviar from a hybrid sturgeon. Golden or green grains, mild and buttery flavor.

Stellate Sturgeon Caviar (Acipenser stellatus). Small dark gray grains, very iodized and powerful taste.

Russian Sturgeon Caviar (Acipenser gueldenstaedtii). Firm grains, complex aromatic profile with notes of nuts and dried fruits.

The most prestigious caviar (Huso huso). Large light gray grains, melting and buttery texture, very delicate.

A comparative tasting of three emblematic caviar varieties. Ideal for discovering the nuances of each species.

Sweet tart with rich and creamy chocolate ganache.

Fresh dessert highlighting seasonal red berries in various textures.

Lemon sorbet drizzled with vodka. A classic digestive dessert.

Tangy dessert exploring lemon in various forms (cream, sorbet, or confit).

Chef's daily pastry creation.

Small Russian brioche buns filled with meat, cheese, or vegetables. Traditional snack.

Individual portion of the famous Russian fish and buckwheat pie.

Smoked salmon using a specific method, offering a particular texture and taste.

Superior quality smoked salmon slices, classic cut.

Wild salmon caught in the Baltic Sea, pale flesh and delicate taste.

Tasting platter of three types of salmon prepared differently.

Assortment of marinated or smoked salmon fillet hearts with different flavors.

Smoked salmon hand-chopped and seasoned, served fresh.

Giant king crab meat, renowned for its delicacy and sweet flavor.

The famous Olivier salad revisited with crab and Malossol pickles.

Marinated herring fillets served traditionally.

Meat pâté baked in a pastry crust, served cold.

Thick Russian crepe filled with salmon tartare.

Thick Russian crepe served with salmon roe.

Thick Russian crepe filled with king crab meat.

Sandwich filled with house-smoked salmon.

Sandwich spread with creamy tarama.

Sandwich filled with foie gras.

Sandwich filled with king crab meat.

Sandwich filled with salmon roe.

Dry and mineral white wine from Burgundy.

White wine from the Loire with characteristic smoky notes.

Sweet white wine from Bordeaux, excellent with foie gras.

Red wine by the glass.

Still water bottle.

Sparkling water bottle.

Sweet carbonated beverage.

Pale lager beer.

Espresso coffee.

Selection of house teas.