Cod roe smoked according to the Petrossian savoir-faire. Maviar 1950® is an exceptional hors d’oeuvre, to be savoured just like caviar, simply placed on toast, or ‘Russian-style’ on brown bread or blinis.
125g, 250g
Maviar 1950®
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Pike roe flavoured with yuzu has a lovely freshness paired with the characteristic aroma of this emblematic Japanese citrus. Savour this yuzu roe as an amuse-bouche, an appetiser, or, for example, as a side to oysters. You can also simply enjoy pike roe with yuzu with a spoon or on a slice of toast with a dollop of cream.
Weight : 100g
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EMBLEMATIC AND TOTALLY SURPRISING
An iconic name, a unique character. Beluga Royal caviar has a distinctive profile that cannot be found anywhere else, thanks to its characteristically large, soft eggs that range from light to dark grey in colour. The complex flavours and length of finish are what makes it a very exclusive gift we can ever give. These are not just eggs, but a little bit of magic harnessed in one mouthful. -
The lobster tarama is made with very few ingredients: 40% smoked cod roe, 15% blue lobster, lobster coral, oil, breadcrumbs and an aromatic bouquet.
The lobster heads are worked like a bisque with an aromatic bouquet of bay leaves, carrots and chopped shallots to extract all the flavour.
This concentrated flavour is then combined with oil and mixed with the lobster coral to give it a beautiful orange colour.
As a finishing touch, 40% beechwood-smoked cod roe is finely puréed and then added into the mixture until a creamy, gourmet texture is achieved. -
EXCEPTIONAL BAERI CAVIAR FROM FRANCE AND ABROAD
Baeri Baïka® Spécial Réserve® caviar comes from the Baeri sturgeon, also known as the Siberian sturgeon. This species is farmed in France and throughout the world. Black with beautiful golden highlights, this caviar sways between strong, briny flavours and nutty, mineral notes. Endowed with a tender texture, Baeri Baïka® Spécial Réserve® caviar has a beautiful intensity and a long-lasting finish.
