Caviar notes
All journal guidesKeep it chilled
Keep caviar well chilled and open the tin only when the table is ready. Nest the original tin over ice during service and serve it promptly rather than leaving it at room temperature.
Begin with a pure spoonful
Use a mother-of-pearl or other non-metallic spoon and let the first spoonful stand alone. This gives you a clear sense of texture and finish before adding accompaniments.
Pair with restraint
Caviar may be enjoyed alone, with brut Champagne or with a dry white wine. Taste first, then introduce a pairing without overwhelming the caviar.
Plan the portion
Allow 10–15g per guest for a pure tasting, or 25–30g per guest for a generous serving. The right amount also depends on the rest of the menu.