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J'adore: caviar



I adore caviar.

Caviar are the eggs of the sturgeon fish. Only the eggs from the sturgeon is called caviar, whereas eggs from other fish are called roe, such as salmon roe. The sturgeon produce caviar after 8 years.

I like most caviar, but recently I had Ossetra Royal (Caviar Malossol – pure salted) from Caviar Petrossian Paris. It was a dark caviar with a distinctive and firm nutty taste. The species of sturgeon is Acipenser Guldenstadti (Ossetra Sturgeon). The Petrossian caviar has three grades: classic, royal, and Tsar Imperial. The main differences in the grades are the taste, size, and colour.

I also like the Prunier Malossol caviar, from the sturgeon species Acipenser Baeri from Siberia. The tradition of Malossol – the pure salted flavour – is a technique that has been developed for almost 100 years.


I adore caviar served with blinis or bread, creme fraiche, and boiled small potatoes. The caviar should be scooped onto the bread or blinis with a mother-of-pearl spoon (spatula) rather than a metal spoon. And it is best accompanied with a glass of champagne.





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