Temperature
Caviar should be served chilled yet never frozen, with an ideal temperate range of -2°C to +2°C (28-36°F). Store the container in the coldest part of the refrigerator. Once ready to serve, place it over a bowl of crushed ice to maintain its freshness throughout the service.
Utensils
Avoid all metallic spoons and surfaces as they can alter the natural flavour; opt for traditional materials such as mother-of-pearl, bone, gold or even glass spoons.
Food Pairings
Classic: Lightly buttered blinis, crème fraîche or boiled potato skins provide a neutral base. Modern: Fresh oysters, scallops or warm brioche enhance the texture and contrast.
Beverage Pairings
It is best enjoyed with Brut Champagne, chilled vodka or dry white wine. Each of these brings out different notes; champagne highlights the salinity, vodka the purity and white wine the creaminess.
Portioning
For tasting, 10-30 grams per person is ideal, however for a more indulgent service, we recommend 50 grams; allowing the full character of the caviar to unfold.
Savour each grain slowly.