Caviar is the salt-cured roe (fish eggs) of sturgeon fish. This is the ultimate luxury. Caviar has its own unique flavour, texture and look. Caviar comes in different types, Beluga, Ossetra and Sevruga are the most prized. The eggs are small, grey to black in colour and served chilled as an appetizer or garnish.
In the hospitality industry caviar is a symbol of luxury and sophistication. Having caviar on the menu can elevate the restaurant and attract high end clients. Caviar service requires specific knowledge and skills, storage, presentation and pairing with food and drinks. Many luxury hotels and restaurants boast of having a selection of premium caviars and traditional garnishes like blinis and chopped egg.
You are a chef at a 5 star hotel’s signature restaurant. A VIP guest has requested a caviar tasting for their anniversary dinner. You decide to create a caviar flight with 3 different types of caviar served with house made blinis and traditional garnishes. To elevate the experience you pair each caviar with a different champagne and explain the characteristics of each combination to the guests. Your knowledge of caviar flavour profiles and serving techniques will make the experience unforgettable and showcase your restaurant's luxury and attention to detail.'