Caviar is a delicacy, so it is very important to know the ” do’s and don’ts ” about Caviar service, to enjoy the subtle taste of it.
Having a caviar set is a “Must” on high end Yachts, luxury villas or private jets.
However if you don’t have one , get inspired and creative by following basic principles , you should be fine.
Don’t spend money on caviar if you don’t use the proper utensils.
It is essential to keep a good communication with the chef during the process so the timing for temperature is controlled.
Caviar should be used within a week after opening.
- you will need serving spoons : ideally mother of pearl, horn, bone (no metal spoon)
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if you have small mother of pearl dishes, it’s the perfect time to use them
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Condiments to prepare and serve with caviar:
-hard boiled eggs (yolk and white chopped separately)
– lemon wedges
– sour cream (or creme fraiche)
– minced onion
– ideally home made blinis (or fine toasts, unsalted crackers)
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What to drink with caviar
– Straight shot of fine frozen vodka
– Champagne
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1 hour prior to serving caviar, chill your appetizer plates (or mother of pearl plates) in the refrigerator
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15 mn prior to serve, take the caviar tin out of the fridge to adjust to room temperature
- Fill your caviar bowl with crushed ice
Hand carved mother of pearl serving plate by Markys -
Open the tin and nestle caviar the caviar in the middle using a mother of pearl spoon.
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Place chilled appetizer plates near each guest
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Bring caviar bowl, condiments, blinis and drinks to your guests
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Allow the guests to help themselves and enjoy !
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