How to carry out a first caviar experience without giving your banker a cold sweat? By going to the producers or by favoring the tables, more and more numerous, which associate it with simple dishes.
Sologne caviar
Isolated in the town of Saint-Viâtre (Loir-et-Cher), the Grand Cerneant estate includes around one hundred ponds and some 60,000 sturgeons. Vincent and Patricia Hennequart, brother and sister, offer tours and tastings for 30 euros (including 15 grams of house caviar). The 30 gram jar of Baerii sells for 38 euros.
Le Grand Cerneant, 41210 Saint-Viâtre.
Caviar de Neuvic restaurant
Chef Martha Serrano offers simple dishes using the brand’s products in a refined black and white setting. The opportunity to taste a beef tartare (French) cut as it should with a knife, topped with caviar, for 25 euros.
14, passage Sarget, 33000 Bordeaux.
The Grand’Vigne
In this two-star nestled in the heart of the vineyards of Château Smith Haut Lafitte, in the Bordeaux region, chef Nicolas Masse works the caviar on beef carpaccio or langoustine tartare. The restaurant has teamed up with Foodette, a recipe basket delivery specialist, to recreate at home its recipe for breaded egg caviar on a spinach soup. It’s the start of a two-star menu to reproduce at home for 40 euros!
Chemin de Smith Haut Lafitte, 33650 Bordeaux-Martillac.
The Nordic House
In a carefully designed setting combining rounded patterns, chef Junior Fanfan works with simple but effective recipes. Caviar from Sologne is paired with creamy burrata (39 euros), grilled chicken (33 euros) or linguine (51 euros).
221, rue du Faubourg Saint-Honoré Paris 8e.
The Caviar Counter
The formula at 34 euros allows you to taste an egg casserole with caviar accompanied by new potatoes. Small 20 gram verrines (from 33 to 46 euros) are offered to beginners to test eggs from different species of sturgeon from Aquitaine, Poland, Bulgaria and China.
23, bd Malesherbes, Paris 8e.