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Would you like some more caviar?
How to enjoy caviar? On blinis or toast? Barely topped with a cloud of sour cream, a hint of butter - unsalted, unfortunate! or Russian-style with malossols? Purists will tell you that this rare egg needs no artifice. All it needs is a special spoon..
They didn't teach you this at school, unless you graduated from EHL Lausanne, but you know: you don't cut foie gras with a knife. Still in the luxury department, caviar also requires a special utensil. Snobbery? Necessity. Tasting a sturgeon egg must be just like it: delicate, and above all, protect it from a contact to which it is allergic: metal. Don't talk to him about a silver spoon, which would oxidize the incomparable flavor of its grains. The choice of spoon is therefore essential.
To find the thread of this delicate utensil, and of its big sister, the " pelle ", used as a serving spoon, we need to go back over the history of this career-making egg.
This article is taken from Gault&Millau, le magazine #7. Find the latest issue on newsstands or in our online store.
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