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Armen Petrossian, the world’s leading distributor of finest caviar talks to Gastrometry

Armen Petrossian, the world’s leading distributor of finest caviar talks to Gastrometry
The origin of the word caviar is heavily disputed. The ancient Greeks served “avyron” at lavish occasions, while others claim that the Turks were the first to coin the word “Khavyar.” References to caviar date back to antiquity when Phoenician, Egyptian and Roman coastal populations began to salt and pickle sturgeon eggs. Persians coined the term “Chav-jar” or “cake of power,” as they considered caviar to be a stimulant that increased their endurance and force. They were the first population known to consume sturgeon eggs, benefiting from the incredible resources provided by the Caspian Sea and its nearby rivers. Following the great commercial routes of Central Europe, caviar made its first appearance at the Russian court quickly becoming the preferred delicacy of their royal Czars. Caviar slowly acquired popularity in Europe, where it became a delicacy of Aristocrats.

 Through time, caviar began to appear on popular tables. In Paris, during the Roaring Twenties, caviar once again became a fine delicacy served at the greatest tables in the country. Exiled Russian royalty, intellectuals and aristocrats who fled the Bolshevik Revolution of 1917, with the assistance of the Petrossian house, revived the art of caviar. The Petrossian legend began by serving this fine delicacy at the world’s most grand tables, becoming a symbol of luxury and an indispensable ingredient for success.

 

For nearly ninety years, Petrossian caviar has stood for excellence. This legacy of quality began when two brothers, Melkoum and Mouchegh Petrossian, moved to France and distributed caviar from the sturgeons of the bountiful Caspian Sea. It developed as Petrossian expanded, with a restaurant in New York City and a product line that includes savory foie gras and sweet French chocolates. And it continues today, as Petrossian became the first major distributor to work with sturgeon farms, providing gourmet sustainable options with a taste that holds a place on the mantle alongside beluga, sevruga and ossetra caviars.

 

Who has been your greatest inspiration?

 

First I would have to say my father and my uncle for their incredible strength of character, audacity, morality, and I would not forget my aunt Mara who initiated me to all secrets of the retail business. Outside family some very different personalities directly or indirectly influenced me by their philosophy of life like Voltaire with his book Candide, also Balzac for his description of characters, and Picasso for his view of the society.

 

What are your ideals?

 

Justice and peace.

 

In one word, characterize your life as an entrepreneur.

 

Work, work, and work. But with the aim to be fair to all actors; as principally customers, collaborators, suppliers and family.

 

What motivates you?

 

Satisfy my customers, satisfy my targets.

 

 

 

How do you define success? What is the best way to achieve long-term success?

 

Success is mainly to be satisfied by the work done and have happy customers. Long term success needs to be open to people, to listen the critics, but also to be obstinate on your ideas even if you encounter contradictions.

 

What has been your most satisfying moment in business?

 

When I received from the French President the “Légion d’Honneur” for my involvement in the Food Industry in 2008.

 

What have been some of your failures, and what have you learned from them?

 

Some locations that were closed for various reasons and I learned from these cases that you are never too careful with people, partners. Every detail has to be checked and rechecked.

 

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Where you see yourself and your business in 10 years? 20 years?

 

I am not sure to see the 20 years from now, however in the next 10 years I hope that some of the objectives that I have placed will be achieved, that my sons will be at my place running successfully the business, and that I can be occupied with the training to business of my grandchildren.

 

What is your idea of happiness?

 

Be satisfied by what you have. Enjoy the present moments. Cultivate your own garden.

 

Suppose you were hosting a dinner this coming Saturday night. And you could invite anyone you wanted. Dead or alive. Which four would you invite to come over and why?

 

First my father for his incredible sense of humor, the best at table. Secondly, I would be honored to discuss with Wilson Churchill because, according to the portraits which were done from him, I think, that he would be a very nice and agreeable guest. Third Rabelais because he loved the food and all excess linked to that, very well described in “Gargantua” Book. Fourth the famous actor Raimu for his fabulous personality, all together serious, funny, thundering, and charming.

Petrossian caviar was born in Paris in 1920 and you can still buy it in the first and historical caviar boutique, near the Grand Palais and Invalides. You can also enjoy the delicacies near the Arc de Triomphe at Petrossian rive droite, or have a meal at Petrossian Galeries Lafayette before moving to the Opera or Place Vendôme. And in the evening, you may make a reservation at Petrossian restaurant and be astonished by the young chef Julien Viollet’s savoir faire.

Discover the list of Petrossian shops and restaurants in France, the US and the world.


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www.petrossian.fr