8 Articles found for “Caviar Russe”

Everything you should know about buying the decadent salted sturgeon roe that graces many dishes in Michelin-starred restaurants.

From caviar-infused alcohol to snail eggs, here are five culinary developments that will challenge any stereotypes you had of this precious ingredient.

Alain Devahive of Olivia Restaurant & Lounge shares his love for quintessential Catalan culture and a recipe to impress.

Whether laced with tiramisu, capped with caviar or kissed with kelp, these are the sips to savor.

Chef Kirk Westaway of two-MICHELIN-starred JAAN demonstrates the importance of seasonality and sourcing in a culminating dish of Poached Turbot with Caviar Sauce.

The Hong Kong-bred chef introduces refined Cantonese cuisine with an element of surprise—like Peking roast duck from a mesquite wood-fired oven with a side of Avruga caviar.

Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.

There is more to Russian food than just caviar and vodka. Try a hearty borscht or a rustic pelmeni.