Our collection features carefully selected cheeses from renowned cheese-making regions in France, ensuring that each piece brings a piece of French culinary excellence to your table.
AED 53,00
100 in stock
AED 57,00
100 in stock
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PETROSSIAN
In 1920, brothers Melkoum and Mouchegh Petrossian came to Paris and began a legendary love affair between caviar and the City of Light. One hundred years later, their first boutique still thrives on Boulevard de la Tour-Maubourg. Petrossian caviar is now enjoyed across the globe and is widely recognized as the world’s finest expression of this enigmatic egg.
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Beluga Tsar Impérial® Caviar
The ultimate caviar for grand occasions
Daurenki® Royal Caviar
The perfect experience for beginners
Ossetra Tsar Impérial® Caviar
An extremely sensual caviar
Rybaloff®
The caviar version of Bottarga
Fleur de Caviar®
Dried caviar to sprinkle in all circumstances
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Talisman® Liquid Caviar
The must-have for any caviar-lover
Individual Mother-of-pearl Tasting Spoon
Essential for caviar tasting
Caviar Key
The essential for opening a tin of caviar
Hand-sliced Smoked Salmon
The iconic smoked salmon
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Wild, Baltic Smoked Salmon
The unique Petrossian smoked salmon that’s been made with the same recipe since 1930
Souhoï® Salmon
A long ageing process makes for a flavourful, tender salmon fillet
Classic Coupe du Tsar®
The most noble part of salmon with a smoky twist
Coupe du Tsar® à la Caucasienne
Smoked salmon fillet perfectly spiced with a unique marinade
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Dill Marinated Coupe du Tsar®
The excellence of smoked salmon paired with the freshness of dill
Smoked Eel Fillets
Delicious fillets of eel with a smoky flavour
Sardine Rillettes
Creamy sardine rillettes
Classic Tarama
The classic, by Petrossian
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Caviar Tarama
The perfect union between caviar and cod
Wasabi Tarama
The creaminess of tarama with a wasabi kick
King Crab Tarama
The real taste of red King Crab
Lobster Tarama
A Smooth and refined tarama
Bottarga Tarama
The smoothness of the taramasalata mixed with the strong iodized flavour of bottarga
Sea Urchin Coral Tarama
A strong, creamy flavour
Black Truffle Tarama
A festive version of tarama
King Crab Koshka®
The exquisite combination of crab and mascarpone
Salmon Koshka®
The creamy combination of salmon and mascarpone
Wild Salmon Roe
Next stop: our House’s unmissable briny pearls
Smoked Pike Roe
A resounding success amongst lovers of fine, smoky flavours
Bottarga
Grated or thinly shaved, Bottarga is always a show-stopper
Bottarga with Black Truffle
8% black truffle (Tuber Melanosporum)
Smoked Bottarga with Timur Berries
The unique flavour of Timur berries
Red King Crab Merus
The most precious part of Red King Crab
Red King Crab Shoulder Meat
Crab meat that’s packed with flavour, to be used in a multitude of recipes
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Shelled Red King Crab Legs
The most delicate part of Red King Crab that’s bursting with flavour
Rye Croustissian®
Ultimate crispiness to accompany a tasting of briny delicacies
Blinis
A must-have for any salmon or roe tasting
For more informations and to place order kindly
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Hard cheeses are characterized by their firm texture and rich, concentrated flavors, which develop through a meticulous aging process. These cheeses are typically aged for several months to several years, allowing their flavors to mature and intensify. This category includes popular varieties like Comté, Gruyère, and Parmesan, each known for their distinct taste and versatility in cooking.
Hard cheeses are a staple in the kitchen due to their versatility. Ideal for adding a depth of flavor to dishes, they can be grated over pastas, incorporated into sauces, or used to create a crispy, golden crust on baked dishes. Their low moisture content allows them to melt beautifully without becoming greasy, making them perfect for a rich fondue or a savory gratin.
Proper storage is key to maintaining the quality and extending the shelf life of hard cheeses. Store them in the least humid part of your refrigerator, ideally in a dedicated cheese drawer wrapped in parchment paper. Avoid using plastic wrap, as it can suffocate the cheese and affect its flavor. Regularly check your cheese for any signs of spoilage and consume it within its optimal period.
Many hard cheeses are naturally low in lactose, making them a possible option for those with lactose sensitivities. However, always consult with a healthcare provider if you have concerns regarding allergies or dietary restrictions.
Yes, hard cheeses can be frozen, although it may slightly alter their texture. To protect the cheese from freezer burn, wrap it tightly in wax paper followed by aluminum foil, and store it for up to six months for best quality.
Hard cheeses should be cut according to their shape and size. Wedges are ideal for wheels, and small cubes or thin slices work best for large blocks. Always use a sharp knife to ensure clean cuts that preserve the cheese's structure.
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