Category Archives: caviar

Calvisius Caviar: A Royal Experience Made Sustainable and Good Enough For Singapore Airline and NY’s Top Chefs

There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river—a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar—the kind that, like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for Gordon Ramsay in NYC’s London Hotel. It’s also served on the first class flights of Lufthansa Airline, Thai Airline, and Singapore Airline. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons—the first and only of its kind. The space, designed by renown architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items—any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,” in a martini glass atop creamy mashed potatoes—the perfect textural foil to the caviar’s snappy texture and robust flavor.

For novices developing their caviar palates, Calvisius offers tasting flights called “solamente,” ten-gram portions with all the necessary accoutrements for extensive tasting. The beverage list—a comprehensive menu with the most high-end names in Champagne and vodka—gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar through their e-commerce site, Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

Calvisius Caviar Lounge is located at 58 East 58 Street, in the ground level of the Four Seasons Hotel. It is open from 12-9 PM daily, with availability for private gatherings and parties. To purchase online or learn more about Calvisius Caviar, please visit Caviar

Copyright 2012 By Punchin International. All Rights Reserved.


The story of the Agroittica Lombarda farm begins, curiously, with a steelworks plant. In the 1970’s, environmental regulations encouraged its partners to find a balanced ecological way to cool their metals without disturbing the ground water table, and the heat exchange solution they devised resulted in waters whose temperature would be ideal for sturgeon farming. With worldwide sturgeon populations deeply in need of rehabilitation after commercial over-fishing, Agroittica’s sturgeon farm became a genius result of environmental—and industrial—need. Today, Agroittica’s operations are recognized by the international organization, Friend of the Sea, as meeting the top standard in eco-friendliness.

These practices are exactly what makes Calvisius caviar so special: from the natural spring water they swim in to the optimized, exclusive feed they’re given, every aspect of the fish’s is controlled for their utmost well-being. The roe they yield is the purest, most clean-flavored product on the market, free of contaminants or water pollution—often the downfall of wild caviar. Agroittica’s perfect conditions allow the caviar harvest to extend through most of the year, resulting in a smaller shelf life and, therefore, a true malossol (low-salt) product with a more delicate, true flavor. Furthermore, each tin of caviar is properly labeled so that it can be traced to the exact sturgeon it hails from, giving Calvisius a comprehensive understanding of each batch’s freshness, provenance, species type, and so on.

With over 25 years of caviar production under their belt, Calvisius is still a young company—their sturgeon are allowed to mature for at least twelve years before harvesting—but already, their caviar has been hailed as Europe’s best and most sustainable by a variety of culinary and environmental organizations, ranging from the International Travel and Catering Association to the Italian Academy of Cuisine and the European Centre for Agricultural Promotion. In addition, Agroittica has garnered the top accolades and certifications in the field, including the ISO 9001, the IFS and the BRC.

The proof is in the tin: Calvisius’ white sturgeon malossol, their best seller, features large dark gray pearls whose unmistakably mild, nutty taste reveals the purity and delicacy associated with only the best. It pops and melts on the tongue, hardly salty at all—a sure surprise for those unfamiliar with caviar of this quality. Even more prized, perhaps, is their classic oscietra, almost clear with an amber-like translucence—as pretty as the pearls Princess Beatrice’s court must have imagined. Its aroma is more intense, the texture taut and firm, literally exploding on the tongue and yielding the unadulterated flavors that caviar enthusiasts seek out almost religiously.  In a side-by-side comparison with wild caviar, there’s no doubt that the pristine waters and feed of the farmed variety make it the cleaner tasting, more esteemed choice across the board.

Filed under: caviar Tagged: caviar

Petrossian . . . The Ultimate (Affordable) Indulgence

petrossian entrance

182 West 58th Street at 7th Ave., New York, NY 10019 

Phone : 212-245-2214 Fax : 212-245-2812

Email :


Click here to make yourreservationonline:

Hours of operation: Lunch: Mon-Fri 11:30 am – 3:00 pm

Brunch: Sat-Sun 11:30 am – 3:00 pm

Dinner: Mon-Sat 5:30 pm – 11:30 pm

Dinner: Sun 5:30 pm – 10:30 pm

Looking for a one-of-a-kind gift? Petrossian New York offers caviar tastings on the last Sunday of every month in 2010. For more information, Click Here

Petrossian New York’s Exquisite Bar (Below)

petrossian bar

It was in the 1920′s that two Armenian brothers–Melkoum and Mouchegh Petrossian–first introduced Paris to the magic of caviar and, in doing so, founded the company that today is the premier buyer and importer of Russian caviar worldwide.

During the "années folles", known as the “Roaring 20s” in the United States, Paris welcomed exiled Russian princes, intellectuals and aristocrats with open arms, and Parisians quickly embraced all things Russian, especially the arts, ballet, the choreography of Diaghilev, and the music of Igor Stravinsky. Nonetheless, there was one thing missing from the Russian expatriates’ lives: caviar. The French had yet to be introduced to this rare delicacy, a situation that the Petrossian brothers immediately set out to remedy.

 Petrossian main int

The Spacious Main Dining Room  (Above)

Founded in 1984, New York’s Petrossian restaurant is housed in the historic Alwyn Court Building on Manhattan’s West Side, one block from Carnegie Hall and four blocks from Lincoln Center. Owned by the Petrossians, it serves a French-influenced contemporary menu that features the caviar, smoked fish, and foie gras delicacies for which Petrossian is known throughout the world. Lunch, dinner, and brunch can be enjoyed at either the art deco style mirrored bar or in the dining room. Designed by Ion Oroveanu, the restaurant features Lalique crystal wall sconces, bronze sculptures from the 1930′s, etched Erté mirrors, Limoges china, Lanvin chandelier and pink Finnish granite, all harmonizing to create a visual ambiance that can be savored equally with the unsurpassed gourmet experience.

petrossian flowers  Elegant Flowers Grace the Bar

Always New York’s most Parisian restaurant, Petrossian is forever youthful with a tempered balance of its past and a clear knowledge of its future. Soft sounds of Billie Holiday and Ella play in the background and caress the senses as subtle service, beautifully orchestrated by maître d’hôtel Rene, pampers without intrusion.

Top of the line in the legendary caviar department, is the Classic Three Caviar Presentation which includes 20g each of Royal Ossetra, which is delectably fresh and fruity, Ossetra ranges in color from light brown to dark brown, its firm grain is pleasing and juicy, with a distinctive nutty taste that inspires fierce loyalties. This Ossetra captures the eggs at their absolute peak of size, flavor, color and texture, when the sturgeon are at their most mature. Truly sublime; Royal Transmontanus Caviar, sustainable white sturgeon, native to California, produces this elegant caviar that evokes the taste of the finest Ossetra, with a nutty flavor that’s at once smooth and robust and Special Reserve Alverta President: Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Purists insist on buttered toast only, but don’t miss the beautiful presentation of featherweight blini (Russian pancakes), crème fraiche, chopped egg whites, yolk and onion .

petrossian teaser rest_dish_13_th

Petrossian Teaser of Beautiful Appetizers (Above)

But  Petrossian has a serious kitchen and Chef: German Calle has a deft hand. Recommended appetizers include a remarkable  Cold Lobster and Artichoke Salad with Fava Beans, Caviar Royal Transmontanus and a delicate Lobster Vinaigrette. Seared Hudson Valley Foie Gras with Apricot – Green Apple Tatin, and Spiced Hazelnuts is not only elegant but as good as it reads. Petrossian’s “Premiere” smoked salmon is buttery and outstanding.

For entrée stars, look no further than, sumptuous Seared Diver Scallops with Potato-Chive Mousseline, Creamy Spinach, and Black Truffles in a Squash Juice reduction With Caviar Transmontanus.Pan Roasted Chilean Sea Bass with Braised Carrots, Black Olives, Sautéed Broccoli Rabe is also lovely and the signature Seared West Coast Sturgeon with White Asparagus and Herb Gnocchi in a subtle Caviar Beurre Blanc sauce is still a standout.

If seafood is not your thing, you’ll love Honey and Orange Glazed Long Island Duck Breast on Wild and Basmati Pilaf, garnished with Diced Foie Gras and Wild Cherries in Apple Cider Espresso Bean Sauce and Seared Rosemary New Zealand Lamb Chops, Eggplant Caponata, Truffled Goat Cheese, and Cherry-Vidalia Onion Relish in
Curried Lamb Sauce. There is also a fine Roasted Filet of Black Angus with Seared Foie Gras, Squash Puree,  and Broccoli Rabe in Madeira Date Sauce.

All desserts, by pastry chef Antoine Luchene, are stylish and delicious. Our favorite was the best crème brulée imaginable with a velvety custard and parchment crust. The vanilla  flavor was intense, yet not intrusive. Granny Smith Apple Tart was light and delicious. The vodka and Champagne by the glass selection is terrific and comprehensive; the wine list has loads of good bottles priced under $40. The Prix fixe dinner (currently $35) is Manhattan’s best buy in any luxury restaurant. Petrossian is one of NY’s five best fine-dining restaurant experiences.


Petrossian caviar steak tartar rest_dish_11_th  petrossian sea scallops rest_dish_12_th

Caviar Steak Tartare (left) Seared Diver Sea Scallops (Right)

petrossian sturgeon rest_dish_6_thSeared White Sturgeon


Caviar Tasting For Two – or More!

Caviar Tasting For Two - or More!

Looking for a unique gift idea this year? Maybe a once-in-a-lifetime event for an anniversary or wedding? Savor the pleasures of Petrossian with this Caviar Tasting For Two (or more!). Available at both our New York and West Hollywood locations, the Caviar Tasting For Two offers a tasting of Petrossian’s finest caviar, hosted by one of Petrossian’s caviar experts. Learn the story behind Petrossian Caviar with your exquisite tasting, then enjoy a prix fixe dinner.

Making Reservations:You must call the restaurants to set up your reservations.

New York Tastings: New York Tastings are on the last Sunday of every month and cost $150. Please call 212-245-2214 or e-mail for reservations. (Appointment Only).


Copyright 2010 by Punch In International. All Rights Reserved.



Petrossian A La Carte Dinner Menu – New York Restaurant


- Main Courses –
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles
Squash Juice reduction
With Caviar Transmontanus USA 31
Pan Roasted Chilean Sea Bass 29
Braised Carrots, Black Olives, Sautéed Broccoli Rabe,
Natural Juices
Pan Seared Grouper 33
Red Pepper and Maine Crab Meat Lasagna
Seaweed Salad,
Lobster-Tarragon Vinaigrette
With Caviar Transmontanus USA 38
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and
Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Apple Cider Espresso Bean Sauce
Seared Rosemary New Zealand Lamb Chops 39
Eggplant Caponata, Truffled Goat Cheese,
Cherry-Vidalia Onion Relish
Curried Lamb Sauce
Roasted Filet of Black Angus 39
Seared Foie Gras, Squash Puree, Broccoli Rabe,
Creamed Artichokes and Mushrooms,
Madeira Date Sauce
- Sides –
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6

Chef: German Calle


Appetizers and Specialties – New York Restaurant

- Appetizers & Specialties -

Petrossian Tasting 35

Foie Gras Terrine, Salmon & Caviar Beggar’s Purse,

Transmontanus Caviar on Mini Blini,

Tarama on Brioche

Rare Seared Yellow Fin Tuna Nicoise 19

Seaweed Salad, Quail Eggs, Kalamata Olives

Haricots Verts, Tomatoes, Anchovy Dressing

With Caviar Royal Transmontanus USA 24

Our Signature Borscht 12

Crème Fraiche, Pirojkis

Steak Tartare 24

Piquillo Peppers, Shallots, Capers and Armagnac

With Caviar Royal Transmontanus USA 29

Selection of Seasonal Oysters 18

Cocktail with Oriental Mignonette

With Caviar Royal Transmontanus USA 23

The Salads

Poached Pear and Asparagus Salad 14

Crumbled Goat Cheese,

Confit Hazelnuts, Hazelnut Vinaigrette

Cold Lobster and Artichoke Salad 24

Fava Beans, Caviar Royal Transmontanus USA,

Lobster Vinaigrette

Grilled Butterfly Prawns and Fresh Oysters 19

Avocado and Mini Heirloom Tomato Salad

The Foie Gras

Foie Gras Terrine 25

Served with Toast Points

Petrossian Foie Gras Salad 18

Haricots Vert, Green Apple, Walnuts, Frisee

Seared Hudson Valley Foie Gras 27

Apricot – Green Apple Tatin, Spiced Hazelnuts

The Salmons

Salmon Roe

30g $12.00/ 50g $19.00

Blini and Crème Fraiche

Our Premier Smoked Salmon 18

Served with Toast Points, Crème Fraiche and Fresh Dill

Petrossian Salmon Sampling 23

Our Premier Smoked, Classic Tsar Cut, Dill and Vodka Spiced,

Tsar Black Sea Spiced and Salmon Roe
Please note: We use nuts in many preparations, please inform your
server if you are allergic


Petrossian Brunch -

At Alwyn Court

$32 Prix Fixe

- Appetizers -

Organic Green Salad

Cherry Tomatoes, Walnuts, Apples

Southern Buttermilk Pancakes

Ricotta, Blueberries, Blueberry Preserves, Vanilla Chantilly Cream

Smoked Salmon & Bagel Platter


Port Poached Pear and la Peral Cheese Salad

Frisee, Walnuts

Toasted Walnut Vinaigrette

Duck Confit Risotto

Wild Mushrooms, Black Truffles & Fines Herbes

Seasonal Soup

Transmontanus USA Farmed Caviar

Served on a Blini with Crème Fraiche

(16.00 Supplement)

- Entrees -

Petrossian Signature Cobb Salad

Featuring our Specialty Smoked Fishes with Tomatoes, Avocado, Goat Cheese, Eggs,

& Crumbled Apple – Wood Smoked Bacon with Herbed Vinaigrette

Eggs Benedict with Smoked Salmon

(Or Black Forest Ham or Apple Wood Smoked Bacon)

Sautéed Baby Spinach

Scrambled Eggs

Black Truffles and Cepes

(With Caviar Transmontanus USA – $8.00 Supplement)

Maine Crab Cake

Apple and Red Cabbage Remoulade

Croque Monsieur

Ham, Cheese, Cherries, Warm Fruit Salad

Seared Wild Salmon

Baked Potato Cake, Sour Cream,

Lemon and Chives

Grilled Skirt Steak

Fried Egg & Crushed Herbed Potatoes, Veal Jus

Black Angus Burger on Brioche

Mushrooms, Sweet Potato Chips

(With Foie Gras – $8.00 Supplement)

- Desserts -

Coconut Shortcake

Caramelized Pineapple

Mandarin Pear Mousse

Caramel Sauce

Housemade Sorbets & Ice Creams

Tea or Coffee


A La Carte Lunch Menu – New York Restaurant

- Entrees –
Maine Crab Cakes 18
Apple and Red Cabbage Remoulade,
Green Salad
Seared West Coast Sturgeon 36
White Asparagus, Parmesan and Herb Gnocchi,
Caviar Beurre Blanc
Seared Diver Scallops 26
Potato-Chive Mousseline, Creamy Spinach,
Black Truffles,
Squash Juice reduction,
With Caviar Transmontanus USA 31
Petrossian Signature Cobb Salad 16
Smoked Salmon, Tomatoes, Avocado, Fresh Goat Cheese,
Crumbled Apple Wood Bacon
Pan Roasted Maine Lobster Risotto 34
Sauteed Porcini Mushrooms, Parmesan Reggiano and Fines Herbs
With Caviar Transmontanus USA 39
(Vegetarian option available 25)
Honey and Orange Glazed Long Island Duck Breast 24
Wild and Basmati Pilaf, Diced Foie Gras, Wild Cherries,
Granny Smith Apple Preserve, Apple Cider Espresso Bean Sauce
Black Angus Burger on Brioche 19
Mushrooms, Sweet Potato Fries
(With Foie Gras – $8.00 Supplement)
Seared Hanger Steak 22
Fine Herb Roasted Fingerling Potatoes, Wilted Spinach
Cabernet Sauce
- Sides –
Braised Fall Mushrooms with Fines Herbes 8
Potato Puree 6
Seasonal Vegetables 6
Roasted Fingerling Potatoes 6
Sweet Potato Fries 6
Chef German Calle


Sample Prix Fixe Dinner Menu (Current September 2010)

Restaurant Week Dinner Menu – Prix Fixe – New York Restaurant


Prix Fixe Dinner
- Appetizers –
Seasonal Soup
Organic Green Salad
Manchego Cheese, Medley of Summer Tomatoes
Tasting of Petrossian Herring
Green Apple and Grape Salad
Petrossian Smoked Salmon
Crème Fraiche, Dill, Toast Points
Transmontanus USA Farmed Caviar
Our 12g Presentation (Eggxiting©)
($12.00 Supplement)
- Entrees –
Seared Wild Striped Bass
Parsnip and Apple Puree,
Sweet Corn and Piquillo Pepper Hash, Chive Oil
Grilled Atlantic Salmon
Cucumber and Radish Salad,
Tomato Jam, Béarnaise Sauce
Cabateli Pasta with Wild Mushrooms
Parmesan, Arugula,
Truffle Oil and Toasted Almonds
Seared Hanger Steak
Potato Puree, Fricasse of Summer Vegetables
- Desserts –
Coconut Shortcake
Caramelized Pineapple
Mandarin Pear Mousse
Caramel Sauce
Housemade Sorbets and Ice Creams