four Dard frédéric
Frédéric Dard, author of the San-Antonio saga, wrote the script for the 1986 film Caviar Rouge alongside Robert Hossein.
Huso dauricus (Kaluga) is a species of sturgeon belonging to the Huso family, which also includes the Beluga. It is one of the two sturgeon species native to the Amur River in China.
To eat caviar correctly, the tin should be removed from the fridge 30 minutes before serving, letting the individual grains warm to 10°C where they are most flavourful. Ideally, the tin is then placed on a bed of crushed ice to keep the caviar at ideal serving temperature. When it comes to eating the caviar, each of the five senses are alive: the iconic noise of the tin opening titillates the ears while the eyes devour the colour and shape of each individual grain; then, the nose takes in the delicate fragrance as a the spoon delicately scoops out a small serving, in a vertical motion so as to not break the delicate membrane of each egg. As a brief prelude, a small spoonful is placed in the palm of the hand so as to better feast the eyes on the delectable sight before finally eating up the caviar. The eggs roll from the tongue to the palette then down, slowly melting in the mouth, releasing their woody, buttery, and nutty aroma. It’s almost magical!
Rare and precious, caviar is one of the most coveted and desired delicacies. In his book Tout ce dont vous devez avoir gouté au moins une fois dans votre vie, the 3-Michelin star chef Eric Fréchon compiles a list of everything one must taste at least once in their life where he adds Iranian caviar, alongside white truffle from the Alba Valley, Kobe beef, Alphonso mangoes, and saffron from La Mancha.
During her stay at the Hôtel Lancaster in the 1930’s, Marlene Dietrich dined on caviar and champagne for breakfast. For the actress of Blue Angel, renowned seductress and expert in the kitchen, this was undoubtedly the best way to wake up ones taste buds in the morning.
In the Dordogne, local delicacies include foie gras, truffle,... and caviar. The greatly unique terroir is home to aquaculture farms surrounded by ponds filled with pure, fresh water. Baerii sturgeon are able to perfectly adapt to and grow in the natural environment. There are currently three production sites in the area: Prunier, the oldest, in Montpon-Ménestérol; Caviar de Neuvic on the banks of the Isle; and Caviar Perle Noire in Eyzies-de-Tayac-Sireuil.
Louis XV was great amateur of cauliflower and gave his mistress’ surname – Comtesse du Barry – to all sorts of cauliflower-based dishes. The most famous recipe Potage du Barry or Crème à la du Barry is a creamy smooth cauliflower soup topped with a teaspoon of caviar. Three-time Michelin star chef Joël Robuchon put a modern twist on the classic dish with his Caviar Jelly with Cauliflower Cream. The dish not only helped bring Joël Robuchon into the limelight, it also became as famous as the original.
«There are two things in the world for which even the most miserly of Russians is willing to spend a pretty penny: caviar and Bohemian women.»