CATEGORY:
Bites
100
CAVIALE ROSTI, Oscietra caviar - Cream Fraiche
SERVING PHRASE:
Oscietra caviar - Cream Fraiche INGREDIENTS: • Potato rosti • Cream Fraiche • Oscietra Caviar
SERVING STANDARDS:
200
2 bite-sized portions per guest, Crème fraîche: Rich, slightly tangy cream that balances the saltiness of the caviar without overpowering it.
COOKING METHOD & FLAVOUR PROFILE: Oscietra, caviar, Cream Fraiche
300
The salt-forward elegance of Oscietra is softened by the subtle acidity and fat content of crème fraîche, creating a harmonious, luxurious finish without masking the caviar’s complexity.
ALLERGIES: Dairy, Fish, Gluten, May contain: Crustaceans, Molluscs
DISH & BEVERAGE PAIRING:
REGION France, Iran
AROMATIC NOTES Buttery, Crisp, Briny, Rich
NOTES: •
• • •
Ancient Persia (Iran): Sturgeon roe was consumed over 2,000 years ago. Persian fishermen believed caviar had medicinal and strengthening properties. Russian Empire (18th–19th century): Caviar became a symbol of luxury and was served at imperial banquets of the Russian Tsars. By the 19th century, caviar was exported across Europe and became associated with aristocracy and fine dining. In the early 20th century, overfishing and later environmental decline reduced wild sturgeon populations dramatically.
Supplier: Rushtons & olivarelli