How to Enjoy Fine Caviar | with Petrossian Caviar

Hi I’m Kirby Allison and I’m thrilled to
be here in New York at the Petrossian Cafe with Alexander Petrossian this is
the managing director of Petrossian this is Part of our mini series on how to serve
and enjoy caviar and so we’ve gotten to You know the most important moment which
is the better moment you know how to and How to actually eat and enjoy the caviar
so we poured some champagne and we’ve Got four beautiful varieties of caviar
new hard work yes that’s let’s roll our Sleeves up so what do we have here and
so we’re going to start with the drinkie Which is the one that has the that is
the more balanced in flavor that is very Simple to enjoy so we’re gonna start by
this one then we’re gonna move on to the Sound play all Osetra then we’re gonna
move on to the cattle got a special Reserve and then just a transposition
okay and so the drinkie this is just the Classic this is just a classic there’s
only one great there’s only one great Wine rate of drinky and it’s the the
younger caviar it’s very easy to enjoy It has at least three months of Ovaltine
so when we get it to do to the to the Facility we let it mature in its own tin
for at least three months and then we Start something it you take your spoon
dig in and then you put in your mouth Okay play with the eggs on your tongue
let the new try to have all the eggs Kind of separate on your tongue then you
crush them with your with the tongue and Your palate and let the magic happen and
keep keep the The bytes in your mouth for a little bit
make sure it goes on all the part of Your tongue because that’s where you
recognize all the flavors and then you Swallow yeah and so you’re paying
attention to you know the texture of the Eggs the firmness because you know
that’s the very sensual part that’s the Part that I enjoyed the most you
separate all the eggs and can I have This smell you know it’s very
interesting very interesting Beautiful hmm full of flavor I mean the
richness it’s really tab ER is Incredible and it’s not fishy I mean
it’s not you know I mean of course it is Fishy but it’s not you know it’s not the
word fishy he has a bad connotation when Something is fishy is not good I can
attach like a delicious oysters or Something there is New Balance very very
interesting now what you should do have A zip zip of something
cheers Cheers thank you clean the palate It’s beautiful champagne mmm yeah clean
the palate and then move on okay to to The the Osetra it’s an paella cetera and
do the same process play with that on Your tongue

So certainly a softer egg so I’m not
quite as firm but the flavor is so Simple so balanced there’s no thing that
jumps out it’s not salty you can Actually feel the salt at all I can’t
actually it’s it’s it’s It’s almost impossible and very kind of
like a complex flavor to it you know it Kind of evolves and those melts onto
your palate and you’re gonna see when we Do the other round when you try again
the sink I yell over and over again you Can discover a different type of flavor
that you haven’t tried before especially If you have those in between
cheers Cheers and in the next okay so We’re gonna do the cattle get special
reserve next same process oh I love Carry on Wow beautiful finish beautiful
finish it’s almost nutty you know her Sweets it’s does have a sweetness on
there enough it really does have a Sweetness and nuttiness it’s it’s if you
close your eyes Have absolutely no fish flavor and
actually people are very surprised that You know if you are not a fish lover and
you you try caviar you’re gonna be Surprised you may love that even is my
fish the husband of my sister-in-law He’s not really a big fish guy he
doesn’t eat fish much but he loves candy Yeah he really loves caviar I was super
surprised yeah I mean just the just Their lingering of the flavor I mean you
almost don’t want to sip your champagne Too quickly after you just wanted to sit
there and that’s the really to the point With can the flavour cannot last forever
in your mouth and it kind of actually Did you have aftertaste and after taste
when just by talking you have a this Beautiful flavor kind of evolved in your
mouth and those two are kind of the the Rolls-royce of caviar they did the most
mature they do the highest selection and The devayne and this type of cap now we
have maybe 10 kilo a year 15 kilo or so It’s a very very limited among yeah of
Canada that we get Wow And so you know also I mean it’s you
know part of the part of the enjoyment Of caviar is the savoring of it it is
you don’t need it too quickly No I would need to almost ruin the
moment and so letting it linger in your Palate to sit there and take a bite and
just kind of sit with it you know one of My best friend actually um when his wife
goes away with the kids and he would Rent a nice movie Netflix a nice movie
sit with this tin of caviar in his lap Open a nice bottle of champagne caviar
drinking champagne go to sleep actually I have a chef that that used work for us
that did the popcorn with caviar was Absolutely delicious and now I mean you
know it’s it’s one of my preferred

Caviar is the one that I spent the most
time caring for the special reserve Ossetra it’s it’s we have almost 12
months into it so it’s it’s a caviar That I know by heart
that have nurture from the time I’ve got It same thing with the Kaluga especial
reserved this some it’s a caviar that We really nurture for 12-month that you
know i can you tell you exactly what It’s gonna say I’m not because I’m not
gonna spoil it for you but it’s really Caviar that we’ve worked on for a long
time and so whenever you receive your Cavuar you get your shipment it’s fresh
from the farm are you able to tell Whenever you’re looking and tasting at
it likes you know kind of which general Direction the quality grades gonna go
yes we are able to say which can we are Going to mature correctly and which are
not and that’s really the most important Part because maturing the Caviar is very
dangerous and that’s why no other Company does it is because you know if
you over mature it only by a week your Caviar is gone it’s completely gone and
there’s nothing you can do with it so It’s all we it’s almost like
betting against time we bet that it’s Going to be better in the week and very
early we can better and we can sometimes We wrong and we lose you a large amount
of caviar in my dad but it’s it’s we Really believe that it’s worth the risk
you can you get when you mature the Caviar it’s just so much better it
really is worth it it’s worth it yeah so Sometimes we lose some time there’s big
reward like this one alright well that’s And the color is amazing this yellow
gold color it’s very interesting to see This beautiful beautiful little rose
it’s beautifully it kind of all stick Together and if you look there’s a tiny
little little eye that that you can you Can see here and that’s very interesting
I love to see and it’s not round it’s Like this oval shade now is that unique
to the special reserve or to its know The the a lot of caviar at the either
the the the ice is a little rare But it’s it’s this just this tiny little
part here you know it’s just so handsome So you know I think you’re part of
enjoying Kalyan it’s kind of looking at It it’s it’s beautiful beautiful to look
at and of course the biggest pleasures To eat it Wow Wow
so there has a really long finish really Long finish and this is the exact flavor
you would get for from a well etc it’s Beautiful
nearly briny flavor you know often I Describe caviar like a walk on the beach
this beautiful smell is beautiful it’s It’s it’s just very comforting to me
this beautiful roundness the play you

Have on your tongue it’s it’s it’s very
central very central unbelievable and That’s why you know sharing caviar with
a loved one is the best way to search Into to South Korea yeah it doesn’t
matter how you serve it is matters with Who you should be fair yeah you know
let’s go back to the first one and now Your your palate has is kind of balance
towards caviar and you’re gonna see a Completely different flavor on the next
run And then they see what I was talking
about the flavor being very balanced They are easy you know it’s much softer
there’s a subtlety to this maybe use you Know you know the flavor you have to
bite into it and you know doesn’t Explode you know and this burst of
flavor or likely is the specialist the Special Reserve Osetra is bolder yeah
miss bolder the I really think a good Analogy would be a light leaf cigar and
the dark brown cigar both are very Enjoyable one is just a little more you
know easy yeah we’re like a new world Line you know that hasn’t been in the
bottle very long versus you know kind of An old burgundy exactly you know nothing
1985 yeah yeah exactly it exactly what Else are you picking up on this I mean
so you know there’s a subtlety it’s Certainly more approachable I think in
terms of to me there’s another tone of Almost like chocolate
this beautiful chocolatey velvet type of Finish it it has also to me a woody type
of under under under undertone so to me This caviar is the mix between something
along woody briny and a little touch of Chocolate this is nice richness of this
type of caviar now if we go to the Ossetra So this is the this the Osstra imperial which
would be what is that that like third Quality grade it’s it’s three to six
month maturation this is a flavor that’s Undescribable yeah definitely I mean
more complex I feel like it’s tasting it More up my palate mhm
certainly more of a kind of a Longer-lasting kind of oily finish yeah
yeah yeah I mean and it kind of it Evolves I mean it starts soft and then
grows and matures in inside your mouth But what I love about Kevyn Orr’s is how
miss comes is all the misconception Around it
people think it’s going to be overly Salty it’s not people think it’s going
to be a very fishy it’s really not and It’s actually 30 years and people think
especially with your such artists this Nuttiness that goes around it that’s
very interesting Well now let’s go again on the killer
girl and what region is the Kouga from Kalugin is from the amore amore river
right on the border of China and Russia

Okay well
I better eat a lot of butter Strong finish but they velvety buttery
beautiful texture in your mouth and a Beautiful picture
all right well back to the special Reserve so what type of caviar would you
find I know that you work a lot with you Know some of the most exclusive
restaurants yes you know speak to us a Little bit about kind of how you would
choose your caviar for them because even That you’re personally selecting
definitely um we have we have about There’s three or four really big
consumer of caviar one in New York I say Not too far from us that we actually we
worked with with this this chef for so Long that we know exactly what he wants
so we go to the farm directly and choose His caviar right at the farm so we’d
go at the farm once a year say twice a Year and choose a caviar for him and we get
everything that the farm can produce on This particular grade because we don’t
want any competitor to get it and we we Only sell it to him and on our website
so he’s the only chef that gets it like This but he’s one of the most famous
American chef and how would he be Serving it you know so he’s hard working
in his recipes both on if you if you ask For just caviar on the side he will
definitely do it for you Or he will do it on a different type of
of a recipe and one of his one of my Personal favorite he does a
an egg with topped with caviar and this Dish is absolutely the best dish Nerys
with caviar in my opinion at first it Looks beautiful and the flavor is
incredible incredible get in there oh Yeah don’t tell me that twice I think
the special reserves Ossetra is the more Handsome caviar the eggs are just
gorgeous gorgeous gorgeous so even if You were to compare the special reserve
of the Kaluga or the special reserve of You know one of the other brands or one
of the other species you’re still gonna See a difference in texture and oh yeah
rich flavor a texture I mean if even if They all look similar the old southern
rope if you taste in back-to-back you Can definitely tell a huge difference
between one to the other one this has Easily the longest finish of the other
that we’ve tasted today Yeah I mean a strike that finished the
intensity you know really is all the way Through the finish all the way through
it doesn’t soft enough It almost fix your nose into it it’s
it’s really unbelievable unbelievable That’s great the thing I think it’s very
important to to say is there’s no dumb Question with caviar never be afraid to
ask anything you know no one knows

Anything about caviar so if you call us
or come to the store never be afraid to Ask any question there’s no you know
nobody is gonna make fun of you because You don’t know that you don’t know that
it nobody knows anything about it anyway So it’s it’s very important we really
believe that education on caviar is very Important because this so much
misconception there’s a lot of brands That are misrepresenting the caviar were
they I think the best way to fight it it’s to
share as much knowledge as you actually Yeah well thank you so much for sharing
this caviar with us today and especially You sharing this with you is a always a
great pleasure incredible treat Alex Thank you so much nice to see you If you enjoyed this video give us a
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