Indulge in our exquisite selection of pastries, where each creation is a delightful blend of flaky textures and rich flavors. Our artisanal techniques bring together the finest ingredients, ensuring that every bite offers a perfect balance of taste and quality. From classic favorites to innovative delights, our pastries are crafted to satisfy every sweet craving.
AED 60,00
21 in stock
AED 525,00 – AED 1.750,00
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.
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
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
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
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
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
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
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Seasonal Pastry Recipes
Baking with seasonal ingredients not only enhances flavor but also connects us to the rhythms of nature. The tradition of using seasonal produce dates back centuries when communities relied on what was available in their local environments. Highlighting recipes that showcase seasonal fruits and spices can inspire creativity in the kitchen. For example, a fall-inspired pastry featuring spiced pumpkin filling encased in flaky pastry is perfect for cozy gatherings, capturing the essence of autumn with every bite.
Regional Pastry Specialties
Pastries have a rich cultural history, with each region showcasing unique creations that reflect local ingredients and traditions. For instance, the Italian cannoli is a beloved pastry filled with sweet ricotta and often adorned with chocolate chips, symbolizing celebrations in Sicily. Exploring regional specialties allows us to appreciate the diverse techniques and flavors found around the world. Focusing on the French éclair, this classic pastry consists of choux dough filled with cream and topped with icing. Its light, airy texture and rich fillings make it a favorite in patisseries, celebrated for its elegant presentation and delectable taste
Classic vs. Modern Pastry Techniques
The world of pastry-making is rich with history, blending classic techniques with modern innovations. Traditional methods, such as lamination for croissants, require precision and skill, while contemporary approaches often incorporate new ingredients and technologies. For example, the use of molecular gastronomy in pastry can transform textures and flavors, leading to creations like liquid nitrogen ice cream. By exploring both classic and modern techniques, bakers can appreciate the evolution of pastry arts and discover new possibilities.
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