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Let Them Eat Caviar! Petrossian at Tiffany & Co.

photography courtesy of PETROSSIAN AT TIFFANY & CO.

Petrossian at Tiffany

I just experienced the greatest combination since chocolate met peanut butter. 

Within the ICONIC Tiffany & Co. boutique in South Coast Plaza, the former Blue Box Café has been turned into one of my new, most-favorite places—Petrossian at Tiffany & Co. This location is one of only three concept restaurants to feature the world’s greatest caviar with exceptional preparations by Chef Carlos Cabrera, a graduate of Le Cordon Bleu Culinary Arts Program.

Cabrera worked at Le Cirque in New York City, where he honed his skills in classic French cuisine and at Le Cirque at Bellagio Las Vegas. Today, Cabrera oversees a menu with authentic French flavors with seasonal California inspiration.

Who doesn’t love a caviar menu? So, when I asked my friend Trish if she’d like to “go have caviar at Tiffany & Co.,” not a second elapsed before we agreed we had to get there as soon as we could.

Petrossian at Tiffany & Co.

Who doesn’t love a caviar menu? So, when I asked my friend Trish if she’d like to “go have caviar at Tiffany & Co.,” not a second elapsed before we agreed we had to get there as soon as we could.

When we arrived, we met the general manager and caviar aficionado who would lead us through our tasting. We started with a bottle of Krug champagne, also part of the LVMH brand, and then we were presented with four tasting spoons of caviar to determine which one we’d enjoy with the traditional preparation. The Tsar Imperial Caviar Tasting included Tsar Imperial Baika, Shassetra, Ossetra and Kaluga. 

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We opted for the Sassetra, which was the most pleasing to our palate that day, and enjoyed buckwheat blini with finely chopped red onion, hard-boiled eggs, chives and crème fraiche. Caviar is described as nutty, briny, fruity or creamy. I describe it as delicious.

We enjoyed the Egg Royale, which is as exquisite in its presentation as it is in its taste. A real egg shell with creamy, French omelet-style eggs inside with crème fraiche, chives and caviar. Hello. I’ll have another.

In 1920, brothers Melkoum and Mouchegh Petrossian first brought their caviar to Paris and the world has never been the same again. Starting from a single boutique and using time-honored traditions, they perfected the art of caviar and the Petrossian name has now become synonymous with taste and sophistication, across the globe. 

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Nearly a century later, Petrossian remains a family company, dedicated to their caviar and to creating unforgettable culinary experiences through their restaurants and boutiques.

And I’ll drink the signature caviartini to that!

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