Caviar: mobile kitchen for exceptional culinary tasting Animation

On the menu:

Caviar tasting: Oscietra Caviar 10 gr

Siberian Sturgeon Caviar (Aquitaine) 10 gr

Beluga caviar 10 gr

Around the eggs: Home-made tarama, trout eggs, salmon eggs

Accompaniment: Toast and blinis, farm fresh cream and nitrogenous vodka

Appetizers: Scallop tartar with citrus fruits, caviar

Oyster jelly, parsley mousse and caviar

Potato in caviar dress

scrambled eggs with caviar, leek fondue with champagne

From 20 people minimum.

Tasting of 6 pieces per person.

These little black pearls, renowned for their finesse and rarity, became the symbol of celebration and luxury during the Roaring Twenties in Paris. Sturgeons are primitive fish, among the oldest animal races in the evolutionary history of life, the last survivors of the dinosaur era. A migratory fish that has become rare and 90% of which is forbidden to be fished, the female sturgeon produces eggs after 7 to 15 years of breeding.

The character of caviar does not come from its origin but from the species of sturgeon that produces the eggs: there are twenty-seven in the world. The organoleptic qualities of caviar, its rarity and its price depend on the species, but also on the way it is farmed (environment, water, food) and its preparation. The aroma is powerful but a few grams are enough to appreciate this product.

The service includes: Foodstuffs - 1 chef - 1 mobile kitchen of 6m² on the ground