Caviar, an exceptional dish, is often associated with an elitist image, due to its often excessive price.
Last Thursday, I was lucky enough to take part in a Caviarly’s caviar tasting workshop at the Wine by One wine bar on rue de Marignan. Accompanied by white wine, Caviarly’s introduced us to the four types of caviar available for sale on its website and in a selection of delicatessens. Facing each, four tins of caviar to be tasted with a mother-of-pearl spoon. Caviarly’s is definitely putting a new spin on a product that may seem a little old school, with flashy packaging and names (Impérial, Délicatesse, Amour and Authentique) that are poetic and easier to remember than more technical terms.
Ardechir Derambakhsh, founder of Caviarly’s, loves his product and is happy to pass on his passion. We learn that a sturgeon undergoes an ultrasound scan to find out whether it can produce eggs, and other details that make tasting even more interesting. His four caviars come from Iran, Aquitaine, the Amur River and Finland. Each has a distinctive texture and iodized taste, with notes of hazelnut, walnut or even vegetal aromas. A real treat, with a personal preference for the buttery Impérial, Beluga caviar.
www.caviarlys.com
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