One of the rarest caviars in the world made from mature Oscietras. This caviar of light colour has a firm texture and a coarse, fleshy grain. Its aromas in the mouth are very fine and complex. An exclusive pleasure, to be enjoyed alone with a renowned champagne or a Montrachet to underline its noblesse.
Caviar House – Finest Caviar Imperial
Additional information
| Weight | 15 g, 20 g, 30 g, 50 g, 125 g, 250 g |
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In preparing the Balik Side Classic, specially selected salmon (Atlantic salmon) are mildly smoked in our traditional smoking chamber. Afterwards, the whole salmon sides are trimmed by hand and the bones and smoked skin removed. As the exquisite, original aroma of this remarkable salmon is experienced best when the sides are cut into fine slices, we offer Balik Side Classic as a single piece or pre-cut.
Each pack comes with detailed slicing instructions with suggestions for serving and dressing. Balik Side Classic tastes best if you combine it with just a few selected fresh ingredients, such as some crème fraîche and black pepper from a mill.
Trimmed, sliced and portioned – the “small portion” from the full side.
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In preparing the Balik Side Classic, specially selected salmon (Atlantic salmon) are mildly smoked in our traditional smoking chamber. Afterwards, the whole salmon sides are trimmed by hand and the bones and smoked skin removed. As the exquisite, original aroma of this remarkable salmon is experienced best when the sides are cut into fine slices, we offer Balik Side Classic as a single piece or pre-cut.
Each pack comes with detailed slicing instructions with suggestions for serving and dressing. Balik Side Classic tastes best if you combine it with just a few selected fresh ingredients, such as some crème fraîche and black pepper from a mill.
This whole salmon side is mildly smoked and trimmed.
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Introduced for the first time in 1932 at the opening of the Prunier Restaurant on St. James Street in London. Two months after being caught, this caviar reaches perfect maturity and has a low salt content. The production of Saint-James met the taste of noble clientele such as kings, queens and heads of state, who were regular guests at the Prunier Restaurant. The quintessence of the Prunier caviar. Historically produced since 1932 with the same exclusive technique, this very large, racy caviar containing iodine, is full-bodied and has a very long finish. It is most similar to the Oscietra caviar from the Caspian Sea with its variety of aromas and density of taste.
It harmonises wonderfully with a rosé champagne or a large Sauvignon like the Pouilly Fumé.
Weight : 50g
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Balik Salmon Tartare Classic, refined with basil, herbs and low-fat curd cheese. Balik’s classy salmon is given a Mediterranean touch in this combination, which is an attractive enhancement to any appetizer.
