Caviar

A teaspoon of caviar served with a gallant gesture to your loved one during a candlelit dinner, perhaps accompanied by a champagne flute or a tasting vodka, is a touch of class and elegance that can open up to a delicious and ecstatic evening. The pleasure of the senses. An exclusive moment to celebrate one of the most special evenings of the year when love is the first protagonist.

But which caviar and which champagne or vodka? With the eggs of the most prized and rare sturgeon, the beluga, we recommend serving it with the vodka of the same name which has become a symbol of nobility and luxury over time or with a champagne brut blanc de blancs. The luxury of Russian bone-in caviar is perfectly combined with champagne from great vintages such as Bollinger's. For a caviar with a more decisive flavor like sevruga the ideal choice is a Dom Perignon, while for the "Persian diamond" osetra almas you cannot ignore the combination with a fine Cristal.

In general, for any type of caviar the principle to be followed for the choice of the correct champagne concerns a particular attention to the dosage which must always be dry, to find a precious gustatory support but never to interfere with the sensory qualities of a food as prized as caviar.