Los Angeles-based Chef Jack Lee Catering Agency has just released a $100 LOBSTER egg roll that includes rare ingredients.
The luxury dish is composed of Maine lobster tail, Alaskan king crab, summer black truffle and julienned nagaimo, baby carrot and wild baby taro root.
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It’s topped with a crown of Sveruga caviar and gold leaf and paired with a fresh raspberry and 2009 Dry Creek Sauvignon Blanc reduction dipping sauce.
Caviar and champagne is a classic pairing, reasons a French company, so why not create a caviar-flavored bubbly?
That’s precisely what Luvienz has done with a bottle of champagne that resonates with the iodine-laced flavors of…well, fish eggs.
Luvienz Caviar Edition is described as fresh and powerful on the palate, as well as “elegant, intense and subtle.” Made with 100 percent Chardonnay grapes, the bubbly is flavored with Oscietra caviar.
The Parisian branch of the fine food retailer Petrossian, known for its prestigious caviar, has presented three extraordinarily generous tins of its star product. The largest, “Ivan the Terrible,” contains 10kg of Petrossian’s Tzar Imperial caviar, making it the world’s largest caviar tin according to its maker.
The other two tins in this unusual line are also named for tsars and tsarinas. “Catherine the Great” contains a whopping 5kg of the delicacy, while the one named after Alexander contains 2.5kg.
An exceptional product deserves exceptional packaging, of course. Each piece in this limited edition will be hand packed, and each label hand lithographed and numbered.
Each tin is prepared upon order, and prices are available on request. To put things into perspective, the least expensive caviar tin on Petrossian’s Paris website, containing just 12g, costs €24.
French caviar house Petrossian opened a bar at the Tom Bradley International Terminal last week for passengers with gourmet taste buds and deep pockets.
Menu items include a caviar martini garnished with a caviar-stuffed olive, caviar deviled eggs, hand-sliced smoked salmon, a smoked trout platter and caviar flatbread, reports The Los Angeles Times.
For those who absolutely can’t tolerate plane food, Petrossian also offers carry-on picnic packs that run between $205 to $1,582 which can be consumed in-flight.
According to the Times, the most expensive “Caviar in the Air” package includes top-shelf Tsar Imperial Kaluga caviar, creme fraiche, toast points, and smoked salmon in an insulated bag.
According to the Las Vegas Sun, after piloting the caviar bar for a few weeks, Las Vegas hotel the Bellagio has decided to make the buffet a permanent fixture following a wildly popular run.
The station features a range of caviar, including black American sturgeon caviar, red flying fish tobiko caviar or salmon roe, for $38 (€29).
Unlike regular dinner buffets, meanwhile, diners aren’t free to shovel indecent mountains of fish eggs onto their plates like they are chicken wings or overcooked pasta.
Instead, a ‘chef attendant’ is on hand to serve the caviar atop house-made blinis, buckwheat waffles, freshly rolled sushi and Ahi tuna cones. Garnishes include chopped egg, onions and crème fraîche.
The caviar buffet is available Friday and Saturday from 3:30 pm to 10 pm.
Thomas Keller has launched luxury gift sets that include a sparkling wine and caviar box set and a truffle risotto kit that replicates the same meal from Per Se.
Over the Christmas and New Year season Air France will serve its first class passengers a new menu of dishes, including a special caviar appetiser.
A caviar vending machine has opened in California for the deep-pocketed who prefer to indulge their snack cravings with caviar and blinis rather than candy bars.
French celebrity chef Eric Ripert, whose restaurant Le Bernardin has been called the best seafood destination in New York City, has launched his own line of luxury caviar.
Developed in partnership with Paramount Caviar, Ripert has put his name on a limited-edition premium sturgeon roe caviar that clocks in at the princely sum of $525 for a 4-oz tin, and $1,050 for an 8-oz tin.
According to the product description, Eric Ripert Imperial Select Caviar is farmed in Italy, China and Israel and is described as nutty, briny, creamy and lightly salted.
Included in the reusable white bag with blue trim is a black, mother-of-pearl spoon engraved with Ripert’s signature that comes in an embossed blue satin pouch, as well as 16 handmade blini and a mini container of crème fraiche.
A restaurant in New York is offering something special to customers with expensive tastes – a $1,000 omelette.
Diners at Norma’s in Le Parker Meridien hotel can now order the “Zillion Dollar Frittada”, a Spanish omelette with lobster and 10oz (280g) of caviar.
Restaurant manager Steven Pipes said it began as a lesser dish, but his chefs “decided to have some fun with it”. “We thought we should really make something that would be a spectacular feast for a celebration,” he said.
A 49-year old Russian with a big spoon in hand swallowed a pound (500 grams) of caviar in about 90 seconds to win what was billed as the world’s first eating contest featuring the pricey fish roe.
Since 1970, Yves Saint Laurent has been creating original drawings, inspired by the “sesame” word LOVE, which have become his greeting cards.
Convinced by the quality of the Prunier caviar, Yves Saint Laurent accepted that each year one of his drawings be used to illustrate the tins of the caviar “Love” selection.
Poaching and illegal trade in sturgeon caviar persist in Romania and Bulgaria, posing a serious risk to the highly threatened species of fish, WWF warned Monday.
A total of 52.5 kilos (115.7 pounds) of illegal caviar, retailing for upwards of 6,000 euros ($8,200) per kilo, originating in the two countries was reported by European Union member states between 2000 and 2009, the report said.
“The real volume of illegal trade is likely to be considerably higher. Any illegal trade poses an unacceptable risk to these highly threatened species.”
Luxury Parisian caviar purveyor Kaviari has launched small, portable tins of the delicacy for the traveling gourmand for whom caviar is an everyday, “dainty” snack.
As spotted by trendhunting site Springwise this week, En-K de caviar is a collection of six, 15 g Osetra caviar tins that come in different colors and a small serving spoon.
Osetra is one of the most expensive caviars on the market and comes from the Osetra sturgeon. It’s second only to the Beluga caviar as the most prized.
The En-K de caviar is described as amber to gold-colored. Grains are large and release sweet flavors of dried fruit notes followed by a hazelnut finish.
The tins are designed for the traveling gourmand to be taken as a poolside snack, on a picnic, in the hotel or on the plane for a “sensuous pause” during the day.
The En-K de caviar has been showcased in one of Paris’s oldest department stores Le Bon Marché and luxury five-star hotel Le Royal Monceau-Raffles. Price: €35.
Abu Dhabi is closer to building the world’s largest caviar farm after two dozen live sturgeon were flown from Frankfurt in last month.
The fish arrived at the world’s largest aquaculture plant in Abu Dhabi, a new 60,000 square meter facility that is expected to produce 32 tons of caviar a year.
The notion of building a caviar market was an audacious and ambitious one for a desert city.
But as appetites for luxury goods continue to climb in this affluent city, spiking demand for one of the most decadent food products was destined to follow.
Once the world’s top exporter of black caviar, Russia is building fish farms to harvest the gourmet delicacy as it aims to bring its sturgeon stocks back from the brink.
In Gamzyuki, a tiny village in the Kaluga region, around 200 kilometres (125 miles) south of Moscow, a fish farm has the ambitious goal of producing 16 tons of the sturgeon eggs per year by 2014.
It is one of dozens of sturgeon farms that have opened in Russia recently, aiming to rebuild the nation’s reputation as the world’s premium exporter of caviar.
Caviar House & Prunier have introduced their new caviar tin Love, inspired by one of the famous greetings cards of Yves Saint Laurent.
Since 1970 the incredible French designer has celebrated and shared love creating his own greetings cards for closed friends and family.
Perpetuating the spirit of this tradition since 2007 Caviar House & Prunier has reissued his drawings on a vintage edition of its caviar tin called Love.
Russia has resumed sturgeon caviar exports to the European Union after a nine-year ban, a fisheries watchdog said Monday.
Russia has decided to allow exports to Europe of up to 150 kg (330 lbs) of black caviar from farmed fish as “a symbolic volume,” said Alexander Savelyev, a spokesman for the Federal Fisheries Agency.
“The goal is to break the ice which has formed over the past nine years when not a single permit was issued for exports of the black caviar from Russia,” said Savelyev.
The grey pearls burst on the tongue to release their salty, marine aroma, lifted by notes of nut or fruit.
Caviar remains the ultimate luxury food — except these days the Caspian delicacy likely comes from a farm near you.
Exports of wild sturgeon eggs have been restricted since 1998 under UN quotas set to protect the species from chaotic overfishing after the fall of the Soviet Union.
Reputedly the finest form of caviar, beluga, is back on the table this year, after five key source countries agreed on export quotas for the delicacy.
Trade in beluga caviar was halted last year as countries failed to agree on quotas, in line with a 2002 CITES agreement.
But during a meeting in Tehran, Azerbaijan, Iran, Kazakhstan, Russia and Turkmenistan agreed on the latest quotas which would run until February 28, 2011.
The new beluga quotas are: zero for Azerbaijan and Turkmenistan, 800 kg for Iran, 1,500 kg for Kazakhstan and 700 kg for Russia.