Arenkha/Avruga Caviar, 55g

Product Information

Three of the most well-known varieties are available belgua, sevruga and oscietra and they are produced from different species of sturgeon. A more economical alternative to sturgeon's eggs is lumpfish roe which is mainly produced in Denmark and has a similar appearance to caviar. Lumpfish roe and caviar are both sold in tins or jars. Desogus is operating at an elite level while being ably supported by an engaged, professional supporting cast, who operate at the highest standard. Good company. The next course, allium, was exceptional, a 10/10 dish that could grace any menu in any restaurant across the Michelin-starred Second City. About two weeks after the salting stage, Kaviari’s purchasing team, led by founder Jacques Nebot, visits the farm and tastes each tin to finalise the selection. Only tins approved after tasting are stamped ‘ Kaviari' and air-flown from China to Paris where caviar master Bruno Higos personally sees to the maturation of the sturgeon eggs through a process called refining.

Like cheese and ham, the refining stage gives personality to the final product,” Macouin says, highlighting at the same time that Kaviari’s minimum ageing time is three months.

The verdict

The pace slowed as we transitioned to dessert with a British raspberry course featuring buttermilk and wild nettle before Desogus completed his bravura performance with a passion fruit meringue with scintillating coconut ice cream. Sharp and sweet, creamy and delicate, it was a perfectly balanced dessert, gone in just a moment. Harborne Kitchen A Loch Duart salmon dish was elegance itself. Beautifully cured and served with wild horseradish, sea herbs and Arenkha caviar, it raised our dinner to a higher level.

To prepare: Caviar is best served well chilled so keep it in the fridge and remove just before serving. Chef Lepinoy works with our Caviar Master to define the quality he is looking for - the caviar grains have to be a specific size and well-balanced in taste and aroma,” says David Macouin, international sales director of Kaviari. The Paris-based caviar house has been working with Lepinoy for 22 years. Clarifying their role, Macouin says that Kaviari is not a producer or a farmer, but a refiner, who works exclusively with farms to breed endemic species, offering caviar from farmed sturgeons “worthy of the wild caviar of the past.” On the whole, however, the coupling of flavour profiles tend to fall on the more predictable, safer end of the spectrum such as caviar with seafood (sweet botan ebi tartare) and caviar with something starchy (toast and potato foam). They’re tried-and-tested combinations that bring to mind dishes we’ve eaten before elsewhere and more often than not, get the table’s winning votes. As the saying goes, if the wheel ain’t broken, why fix it?It’s the little things that count as customer confidence is rebuilt and customers start to relax in the post-pandemic world. Caviar alternatives are a great way to enjoy the irresistible taste of Caviar, whenever you like, without having to spend a fortune. Comprising layers of deeply caramelised onion, alongside crisp dehydrated slices, crispy deep-fried rings, blue cheese mousse, chives and more, it was a standout dish. Neither too complex nor too fussy, it showed high levels of technical skill and a solid understanding of complimentary ingredients. Allium Simon Booth, of Green Pantry, said the limited-edition product has been created to satisfy demand from celebrities and other VIPs who are financially capable of “treating their cats to the finer things in life”.

Fortunately there’s some champagne to wash it down. The drinks list is pretty expansive, offering a reasonable selection by the glass such as NV Champagne Legras & Haas Intuition Brut and Johnnie Walker Blue Label. Whereas the list of bottled champagne lean into the older vintages, the likes of a 2006 Krug Brut or the splendid 2003 Dom Perignon P2 Brut. During maturation, the tins of sturgeon eggs are chilled at an optimum temperature of minus three degrees celsius,” explains Macouin. ”They are turned every two weeks to ensure an even spread of oil and tasted by the caviar master every week.” Unfortunately, none of those are opened and served to us during our meal there. Instead, that’s done in the kitchen where the fresh-faced team is led by head chef Karleen Kasim. Under the age of 30 herself, Kasim has worked at Cure and Nae:um, two fine dining restaurants making waves with their Irish and Korean modern interpretations. A small, tapas-style menu is available in a bar area to the front of the restaurant while new booths have been constructed to the rear, beyond an open-plan kitchen, so that guests can enjoy an intimate experience.Located in one of Birmingham’s more affluent suburbs, it has a discerning clientele who have been eager to enjoy the work of Desogus and co. We offer a wide range of highly affordable and delicious holistic pet foods for cats and dogs, but British Banquet is for those few insanely rich pet owners to whom money is no object,” he said. Well-known as a luxury food with the rich and famous, caviar was first eaten in the 15th century. It is traditionally the roe or salted eggs from sturgeon but the edible eggs of other fish such as salmon are also sometimes rather confusingly referred to as caviar. Russia and Iran are the world's main caviar exporters, with most of the caviar producing sturgeon originate from the Caspian sea. Uses: Due to its high cost caviar is usually served in small portions, lumpfish roe can be served in the same way. Serve it on thin toast with a little butter or on blinis (small Russian pancakes) with a little soured cream as an appetiser and offer with a glass or two of chilled sparkling wine or a glass of vodka before a special meal. Other popular accompaniments are chopped onion, chopped hard-boiled egg white or a squeeze of lemon juice. To make the caviar go a little further, serve a selection of toppings such as smoked salmon with creme fraiche or prawns with cream cheese on the toast or blinis Good food. Good hospitality. Good value for money. Harborne Kitchen justifies the hype. Sample menu