Fine dining

Restaurant Petrossian

World-renowned and highly reputed, Petrossian caviar has a legacy of almost 100 years of excellence and quality. The Petrossian restaurant has moved to the other side of Avenue de la Tour-Maubourg, just opposite the store. If you were expecting a fancy-schmancy location where you eat nothing but caviar by the ladleful, you’ve come to the wrong place. In a warm and sophisticated setting, brilliantly designed by Studio MHNA with an understated sea theme (wall frieze, chandelier, sturgeon skin counter), chef Renaud Ramamourty concocts extremely convincing and flavorful cuisine. The restaurant gives due honor to the Petrossian Special Reserve caviars (Beluga, Daurenki, etc.) that can be enjoyed at the caviar bar or around a table and served with blinis. Purists won’t want to miss the traditional smoked salmon, a mainstay of the house since 1936, while others will be sure to appreciate the more creative starters such as langoustine ravioli with shizo, shell juices, liquid caviar (€27) or the slightly seared bluefin tuna with green asparagus and dried caviar (€35). Creating countless culinary combinations, the restaurant reinvents caviar in a variety of forms: pressed, dried, aged, liquid… For our main dish, we could not resist the succulent turbot confit, white asparagus with orange, and crispy caviar (€60) or the milk-fed veal, Parmesan and spinach croustillants, and aged caviar (€45). The pleasure of a fine meal comes to a successful conclusion with the desserts presented on a platter (€12). The prix-fixe lunch menu at €39 offers a way to discover this gastronomic location – deserving of a star in the next Michelin guide – without breaking the bank. Otherwise count on an average of €100 a la carte (or more depending on your choice of caviar, from €39 to €3,210).

Noon to 3pm and 7pm to 11pm
Open daily
Average price: €100

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Restaurant Petrossian

13 Boulevard de la Tour-Maubourg, 75007, Paris Phone : +33 (0)1 44 11 32 32 www.petrossian.fr
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By Manuel Mariani & David Richard. Photos : Fabien Breuil - Published the

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