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.

Some of you may already know Petrossian, the Paris-based caviar specialist. There are Petrossian boutiques in Paris, Monaco, New-York, Las Vegas and Los Angeles but until now, you could only order caviar from their French website (petrossian.fr).

Now online, you can also order from petrossian.com or petrossian.co.uk and receive your caviar by express shipping (within 24 hours in most destinations in the UK).

Upscale French artisan ice-cream maker Philippe Faur has taken out the ice cream of the universe of the desserts and he indefatigably works In his workshop to create new flavours always more surprising.

After such original products as the Truffle Ice-Cream, the Roquefort ice-cream or the Foie Gras de Canard sorbet developed with Rougié (Prix International de l’Innovation 2007), he has recently made his idea of creating a caviar sorbet come true thanks to a collaboration with Alverta Royal Petrossian.