Tasting Notes

spaghetti
After boiling the broth, liberally pour in the champagne, thyme, shallots and nutmeg. Add in the cream and gently simmer for 5 minutes before taking off the heat and mixing in a separate bowl with butter, spices and vinegar. Cook the spaghetti in 2 litres of boiling salted water and a tablespoon of olive oil. Finally, pour in the delicious champagne sauce and place the fine Sevruga caviar on top of the pasta for the ultimate taste sensation. For a long-lasting aftertaste, serve with superior champagne or traditional Russian vodka.

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SUBLIME SPAGHETTI WITH SEVRUGA CAVIAR AND CHAMPAGNE SAUCE


This desirable dish combines the simplicity of pasta with the exotic notes of fine caviar and champagne

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INGREDIENTS

  • 125gr Sevruga caviar
  • 1 glass of champagne
  • 500gr spaghetti
  • 1 sprig of thyme
  • 1 finely chopped shallot onion
  • 1 pinch of ground nutmeg
  • 300ml cream
  • 30gr of butter
  • Salt and freshly ground black pepper
  • 1 tablespoon of white wine vinegar
  • 300ml of clear broth
  • 1 tablespoon of olive oil

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SOFT BOILED EGGS WITH TANTALISING BLACK CAVIAR (FOR 2 PEOPLE)


INGREDIENTS

  • 50 grams of Siberian Sturgeon caviar
  • 4 large organic eggs
  • 1 teaspoon of finely chopped shallots
  • Salt and white pepper
  • 65ml heavy cream
  • 1 teaspoon of finely chopped chives

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eggs
Cut off the tops of the eggs and empty the contents into a bowl. Dry the shells and set aside. Beat the eggs, pour them into a non-sticking pan and add the shallots. Continue mixing on a small fire until it begins to thicken. Remove the saucepan from the heat and add the heavy cream and fresh chopped chives. Fill three-quarters of each egg shell with the prepared mixture and arrange into the egg cups. Top with a teaspoon of caviar, let it cool for 2 minutes, serve and enjoy. For the flawless accompaniment, opt for fine champagne.

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oysters
Wash the oysters and open them above the plate to save as much oyster juice from the shells as possible. Cut the oysters from the shells. Pour the oyster juice from the shells, add fish stock and champagne into a saucepan and sprinkle in some spices of your choice. Boil and simmer until the volume is reduced to approximately 300ml. Add two tablespoons of cream and stir until boiling. Dip the oysters in the sauce for one minute, remove with a slotted spoon and keep them warm so that the oysters cool down slowly. Strain the sauce, pour it back into the saucepan and boil again. Remove from the heat, add the butter and beat until the sauce is sumptuously smooth. Pour in a glass of champagne and continue whipping until the sauce becomes light. Put a layer of rock salt on a serving dish. Spread half of the pre-washed shells on the salt and place the oysters on each of the shells. Pour the sauce over each oyster and garnish the top with a teaspoon of divine Beluga caviar.

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OPULENT BOILED OYSTERS WITH BELUGA CAVIAR AND CHAMPAGNE SAUCE


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INGREDIENTS

  • 125 grams Beluga caviar
  • 12 raw oysters in shells
  • 300 ml fish stock (broth)
  • 300ml champagne
  • 2 tablespoons of cream, suitable for whipping
  • 50 g of butter, divided into blocks
  • Salt and pepper

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