Mikaël Petrossian stands today as a leading custodian of a century-old culinary legacy. As co-leader of Maison Petrossian, he represents the third generation of a family whose roots extend deeply into Armenian history and global gastronomy. Founded in Paris in 1920 by Armenian brothers Melkoum and Mouchegh Petrossian, the French-Armenian house remains a recognized name in luxury caviar and fine foods, known among gourmets and culinary connoisseurs worldwide. This interview was conducted by French-Armenian journalist Liana Margaryan.
Deep Armenian Roots and Global Prestige
The story of Petrossian extends beyond business. It reflects Armenian resilience, cultural continuity, and global contribution. Originally from Armenia, the founders brought ancestral knowledge and a commitment to craftsmanship shaped by generations of expertise connected to the Caucasus and the Caspian Sea’s caviar tradition. From the banks of the Caucasus to the lights of Paris, exile became a promise to share the taste of a heritage, elevated by the French art of living. The Petrossian brothers were among the many Armenians displaced by early 20th-century upheavals, including the Armenian Genocide. After arriving in Paris, they built a culinary legacy rooted in their heritage, transforming it into a lasting expression of taste, refinement, and craftsmanship.
A Family Legacy Rooted in Heritage
Petrossian was founded in 1920 in Paris by two Armenian brothers, Melkoum and Mouchegh Petrossian, who transformed exile and resilience into a lasting gastronomic enterprise. Their first boutique opened in Paris and still operates today on Boulevard de la Tour-Maubourg, remaining a living link to the Maison’s origins. The launch of that first boutique became the beginning of a legend. Born near the Caucasus and shaped by Armenian culture and traditions, they introduced caviar and smoked fish delicacies to French haute cuisine at a time when such foods were largely unfamiliar in Europe. The brothers quickly expanded into smoked fish and other fine foods, applying rigorous standards and a distinctive savoir-faire to every product.
The legacy was later carried forward by Armen Petrossian, who guided the Maison through major market changes in the late 20th century, most notably by championing farmed caviar to maintain sustainability and quality as wild stocks declined. Founded as a family company, Petrossian has remained one to this day. Today, Armen Petrossian, son of Mouchegh, presides over the company with the help of his sons, Alexandre and Mikael, continuing the family’s commitment to excellence across generations, with a fourth generation also present within the family legacy.
Mikaël’s Vision: Innovation Within Tradition
Since 2010, Mikaël Petrossian and his brother Alexandre have led the family business into a new chapter. With a background in finance and culinary ventures, Mikaël has addressed modern challenges while remaining aligned with the Maison’s core identity. Under his leadership, Petrossian expanded its digital presence, grew its global boutique network, and developed brands such as Mantchouk and La Truffe par Petrossian. Since 2010, the Maison has continued moving forward, adapting to the world while keeping the art of caviar at the center of its identity.
Mikaël is also known for adapting to changing circumstances, including innovating Russo-Armenian inspired menus and more accessible offerings during the global pandemic, demonstrating how tradition and modernity can coexist within a heritage brand.
A Maison With Global Boutiques and Flagship Addresses
While Petrossian’s roots remain in Paris, the Maison has established a global presence through boutiques and restaurant experiences in major cities. The family today owns and operates restaurants and boutiques in Paris, New York City, and Los Angeles, continuing to offer the same level of care and service associated with the Maison’s origins. The historic Paris boutique remains closely tied to the Maison’s beginnings, while its international locations reflect the brand’s growing reach, bringing Armenian-rooted culinary excellence into the world’s most recognized luxury markets. From 1979 to 1990, Petrossian entered a period of worldwide rise, expanding its art of caviar across major cities including New York, Paris, London, and Brussels.
Mantchouk: Armenian Cuisine Through the Petrossian Lens
Among the most culturally significant extensions of the Petrossian legacy is Mantchouk, an address dedicated to Armenian cuisine created by the new generation of the Petrossian family. Mantchouk offers Armenian dishes inspired by the family recipe book, including traditional staples such as dolmas, mantis, and sou bereck, among others. This initiative reinforces how Armenian identity remains central to the Petrossian story, not only as heritage, but as living culture expressed through food.
The Pinnacle of Caviar Excellence
Under Mikaël Petrossian’s stewardship, Petrossian continues to be associated with high standards in caviar production, defined by careful craftsmanship, refined textures, and rich flavors. From 1930 to 1970, the Maison entered a golden age, establishing itself as a symbol of gastronomic luxury and appearing on the world’s greatest tables. From 1994 to 2010, Armen Petrossian led a period of renewal, transforming caviar into something to be explored, elevated, and reinvented. For over a century, Petrossian has preserved a distinctive craftsmanship while continuing to reinvent how caviar and fine foods are experienced. The Maison endures not only as a luxury food label, but as a living continuation of Armenian heritage, tradition, and refinement.
“The best leather goods do not make an Hermes bag. The best Champagne grapes do not make Dom Pérignon, nor do the best sturgeon eggs make Petrossian caviar. None of these exist without the talent of the craftsman, or rather, the artist,” said Armen Petrossian.
Petrossian remains a global reference in caviar and a symbol of refinement and French gastronomy, with its products enjoyed internationally and its reputation built on a long-standing dedication to excellence.
Why Petrossian Matters
Petrossian’s story is one of the clearest examples of Armenians shaping world-class institutions despite displacement and upheaval. Built in exile, sustained through generational continuity, and elevated into global prestige, Maison Petrossian reflects the Armenian ability to preserve identity while achieving international excellence across the highest levels of cultural influence, including gastronomy.
