Fleur de Caviar®, a spice par excellence
Caviar is a veritable source of inspiration for chefs. Hélène Darroze (France) uses it to accompany her oyster tartare while Joan Roca (Spain), the chef of El Celler de Can Roca restaurant, combines it with his Crustacean and Fennel Velouté.
It also inspires Petrossian, whose excellent caviars have been making a name for themselves since 1920. This is why the renowned company now proposes that connoisseurs no longer content themselves with just savoring caviar on its own, but to cook with it as well!
To accomplish this, it has developed a new, unprecedented deluxe seasoning: Fleur de Caviar®!
The fruit of a complex and ultra-secret process known only to Petrossian, the 100% natural and long-lasting (6 months at room temperature) Fleur de Caviar® has shown itself to be a true culinary treasure that chefs and connoisseurs will soon not be able to do without!
Available in 30 g or 90 g spice mills and 30 g or 70 g gram jars, this new spice is ideal for adding extra flavor to taramosalata toast or smoked salmon cubes, and it reveals all its richness when used for cooking. It livens up the flavor of rice dishes (like the exceptional risotto), pastas (adding large spoonfuls of Fleur de Caviar® and a tablespoon of fresh cream to penne before serving makes for a delicious dish), polenta or even mashed potatoes. And let’s not forget all the fish, white meats, white offal (veal sweetbreads) as well as red meats (steak tartare with Fleur de Caviar® needs no other additional seasoning!) it can accompany.
To all these ideas for delicious recipes is added another significant advantage: its cost. For a very reasonable price (about 50€ for the 30 g jar), you’ll be able to season countless dishes. In fact, one to three grams of Fleur de Caviar® per plate is sufficient to give you the sensation of savoring actual caviar thanks to its intense, concentrated aromas of caviar (3 kg of fresh caviar are required to make 1 kg of Fleur de Caviar®).
Fleur de Caviar® gives your dishes a dash of extravagance along with a taste of offbeat spontaneity.
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