Park Hyatt Washington’s Executive Chef Franck Loquet and Blue Duck
Tavern’s Chef de Cuisine Brad Deboy are pleased to announce that
beginning
September 6,
an Petrossian American caviar plate will be served in the Blue Duck
Lounge. Guests can order the one-ounce tin of sustainably harvested,
California-raised white sturgeon for $110 per serving, excluding tax and
gratuity. This special offering will be available exclusively in Blue
Duck Lounge during dinner service. The Petrossian American caviar will
be presented on custom designed plates created for Blue Duck Lounge by
DC-based Cloud Terre Tableware. The traditional accompaniments of chopped
eggs, crème fraîche, red onions, and five potato blinis will be served
with the caviar.
For nearly ninety years, Petrossian caviar has stood for excellence.
This legacy of quality began when two brothers, Melkoum and Mouchegh
Petrossian, moved to France and distributed caviar from the sturgeons of
the bountiful Caspian Sea. And it continues today, as Petrossian
became the first major distributor to work with sturgeon farms,
providing gourmet sustainable options with a taste that holds a place on
the mantle alongside Beluga, Sevruga, and Ossetra caviars.
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