The series isn't on Netflix – it's on Instagram. To celebrate 50 years of Kaviari, the House is launching The Caviar Saga, a 50-episode series in which 50 chefs share the story of their r [...]

For its next Chef's Dinner, the Kaviari Manufacture is delighted to welcome Eric Kragh Vildgaard, the three-Michelin-starred chef of Restaurant Jordnær in Copenhagen, Denmark, on 25 November 20 [...]

An unexpected interplay of textures: the delicate tenderness of sea bass and caviar, the crispness of beetroot, and the burst of pomegranate seeds with every bite.

Caviar pairs perfectly with all kinds of raw fish, whether in a scallop, sea bass or salmon carpaccio.

Asparagus and caviar are a classic pairing, embraced by many renowned chefs, including Arnaud Lallement.

A delicious recipe and a timeless pairing, long favoured by many chefs, including Jérôme Schilling.

In this spring recipe, the turnips retain their delicate tenderness, while the caviar softens their natural bitterness. Choose a mild caviar, such as Osciètre or Kristal®.

A perfect summer recipe, where pressed caviar or Transmontanus caviar pairs beautifully with fresh seasonal dishes and green vegetables.

A simple yet delicious recipe: a soft-boiled egg with caviar and buttered toast soldiers…