We recommend handling all caviars with “mother of pearl” utensils, as they will not react with the caviar. Metallic utensils can cause a reaction resulting in an unpleasant taste.

Placing caviar on a simple high — gloss white plate (rectangular, square or triangular shape) is the best opportunity to show off their glistening colors and textures.

A dry champagne is the best accompaniment.

Hors d’oeuvres — In our opinion, caviar should not be adorned with capers, onions, chopped egg etc. These ingredients will only "mask" the true, brilliant flavors of these outstanding caviars. Simply serve on toasted brioche or a good quality white bread accompanied by crème fraiche, sweet butter, or sour cream.

Recipes — Caviar is very versatile and can be incorporated into many dishes. Please navigate our site and you will see the many creative ways our professional clients use our caviars.

Garniture — Caviar is the ultimate garnish. Limitless possibilities. Let your imagination fly.

Cauliflower Panna Cotta w/ Orange Emulsion, Cold-Water Spoonbill Caviar

Executive Chef Gabriel Kreuther, The Modern.
Photo: Ellen Silverman


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