Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

When it comes to elegance and gourmet food, Petrossian comes into my mind. The famous caviar purveyor has, for a long time, showcased some products that go beyond the treasured fish eggs. And this time, they invited me as well as other press / bloggers to discover some amazing products for the season coming. At the same time, I got the pleasure to see again Executive Chef Richard Farnabe that I met few months ago during an amazing tasting at the restaurant.

Executive Chef Richard Farnabe from Petrossian in NYC, New York

I admit that I love anything that they make me try, some of them being quite original, like the chocolates with caviar that was the result of their collaboration with La Maison Du Chocolat, a surprising combination that in fact works! They also showcased some Fleur de Maviar chocolate bar. I did not know what maviar was until I went there and learned that it is dried cod roe. I did not try it, but I am sure it is interesting.

The event started well, with a glass of champagne, but I paced myself, as alcohol is not such a good idea when your stomach is empty...

Glass of champagne at Petrossian in NYC, New York

What I was really looking forward to try was the Pata Negra ham from Iberia, cured for four years and served right of the bone. I think that the person who served it said that it had good cholesterol, but my mind heard that it was good for cholesterol and, as I am very health conscious when it comes to eating, I made sure I lowered my cholesterol as much as possible...

Iberia ham at Petrossian in NYC, New York

Then, I tried their lomo that is cured pork tenderloin. Also terrific.

Next, behind me was the smoked salmon that was also very good.

The smoked salmon also came as an amuse, on a blini.

Smoked salmon on blini at Petrossian in NYC, New York

Another terrific amuse was the beignets: each capsule contained either mango, pistachio or coffee and you had to squeeze them so the juice would go inside the beignets that were sublime. This was not only delicious, but also playful.

Of course, other products were presented by Petrossian, such as the truffle butter, caviar butter or the 12 Days of Caviar Tiger's Eye Collection, twelve 20g jars of legendary Petrossian caviar-four each of Royal Ossetra, USA Royal Transmontanus and Daurenki.