Boutique Petrossian Courcelles

Small Russian-style filled pastries. The dough is golden and soft, containing a flavorful filling. To be enjoyed hot, ideal to start the meal.

Steamed dumplings filled with wild shrimp. Tender and light texture with a delicate seafood flavor. Eaten hot, often with soy sauce.

Creamy emulsion made from fish roe. Smooth texture and characteristic iodized taste. Enjoy spread on crispy bread or lavash.

Thick Russian pancake filled with creamy avocado and bursting salmon roe. Combination of sweetness and savory marine notes. A comforting and elegant dish.

Thick traditional pancake served with chopped smoked salmon. The smoky flavor of the fish contrasts with the sweetness of the blini. Complete dish served with accompaniments.

Specialty house sandwich roll. Soft bread generously filled with fish or shellfish. Served fresh with salad.

Luxurious version of the hot cheese and ham sandwich, enhanced with caviar. The crispness of toasted bread meets the finesse of caviar. A unique gastronomic experience.

Layered sandwich with toasted white bread and smoked salmon. Fresh and tasty with a smoky touch. Served with a light salad.

Classic club sandwich filled with quality tuna. Rich texture and pronounced marine flavor. Served with green salad.

Poached eggs served on English muffin with smoked salmon and hollandaise sauce. Rich, creamy, and runny. A revisited brunch classic.

Soft-boiled egg served with Baïka caviar. The creaminess of the egg yolk blends with the iodized caviar pearls. To be enjoyed with soldiers.

Hard-boiled eggs served with a portion of Baïka caviar. Firm texture of the egg and melting caviar pearls. A simple yet luxurious starter.

Melting potato accompanied by Baïka caviar. The simplicity of the potato enhances the complex flavor of the caviar. A warm and comforting dish.

Cooked potato served with fish roe. The roe bursts in the mouth, adding a saline note to the sweet potato.

Fresh long pasta served with Baïka caviar. The starchiness of the pasta balances the salty and nutty flavor of the caviar. A refined pasta dish.

Tagliatelle pasta with smoked salmon strips. Blend of tender textures and smoky flavors. Hearty main course.

Linguine pasta served with bottarga (cured mullet roe), grated or sliced. Intense, iodized flavor, slightly sticky texture of the bottarga.

Tubular pasta served with fresh truffle. Powerful aroma of earth and undergrowth. A rich and fragrant dish.

Mixed salad with sprats (small smoked fish). Pronounced smoky flavor softened by egg and mayonnaise. Similar to sardines but more delicate.

Russian-marinated herring fillets. Tender flesh, salty and vinegary taste. Traditionally served with warm potatoes.

Gourmet crab salad with brown crab and potatoes. Creamy texture thanks to the mayonnaise, with the crunch of gherkins. Fresh and filling.

Light salad combining the sweetness of crab and avocado with the acidity of grapefruit. Varied texture and fresh flavors. Ideal for a light lunch.

Creamy Italian fresh cheese served with salmon roe. The runny center of the burrata blends with the iodized juice of the roe. Served with vegetables.

Premium quality smoked salmon. Melting texture and delicate smoky flavor. Served with traditional Russian accompaniments.

Smoked wild salmon from the Baltic Sea. Paler flesh and more distinct flavor than farmed salmon. An authentic taste experience.

Trout marinated in dill and spices (gravlax style). Firm flesh and fragrant with herbs. Less fatty than salmon.

Plate combining two types of smoked salmon. Allows comparison of the flavors and textures of farmed and wild salmon. Served with blinis.

Assortment plate offering a selection of house specialties. Ideal for discovering several products (fish, eggs, tarama) in one dish.

Complete tasting platter including refined delicacies such as smoked sturgeon and scallops. Variety of marine flavors.

Plate dedicated to trout in various forms (smoked, gravlax, roe). Milder flavors and delicate flesh.

Caviar from Baeri sturgeon. Medium-sized pearls, distinct iodized taste with woody notes. A classic.

Superior selection of Baeri caviar. Firmer pearls and more complex flavor than the Royal version. Texture that rolls under the palate.

Caviar from a sturgeon crossbreed. Fairly large pearls, golden to bronze color. Mild, buttery flavor, close to Ossetra.

The finest selection of Daurenki. Sublime pearls and rich, lingering taste. A smooth, low-iodine experience.

Caviar from the starry sturgeon (Sevruga). Small, dark gray pearls. Very pronounced marine and iodized flavor.

Premium selection of Steluga. Delicate pearls bursting in the mouth with a remarkable iodized length. For lovers of strong flavors.

Classic Russian caviar (Gueldenstaedtii). Firm pearls, amber color. Balanced flavor with nutty notes.

The pinnacle of Ossetra. Larger, lighter colored pearls. Exceptional aromatic complexity with a creamy texture.

The most prestigious caviar (Huso Huso). Very large light gray pearls. Very thin skin and incomparable buttery texture.

The rarest selection of Beluga. Immense, clear pearls. The ultimate caviar experience, of absolute finesse.

Ossetra caviar flavored with black truffle. Marriage of two powerful and luxurious flavors: the iodine of the caviar and the earthiness of the truffle.

Selection of Russian and French-inspired pastries. From flaky strudel to vatrouchka (cottage cheese cake). Homemade desserts.

Desserts of Japanese origin. Glutinous rice dough encasing a core of ice cream. Soft texture and refreshing cold center.