Aquitaine caviar : black pearls fit for any occasion
Black pearls of Aquitaine caviar, which hold pride of place on every holiday table, are made even more delicious with the recipes of Michelin-starred chef Tomy Gousset.
This holiday season, the caviar served at the finest tables won’t come from Russia or Iran, but Aquitaine. The area is uniquely adapted to farming sturgeon, a fresh water fish that has been raised in the region’s rivers and ponds for thousands of years. Black pearls of Aquitaine caviar have now been taken to new heights of culinary excellence by Michelin-starred chefs in partnership with the Caviar Association of Aquitaine, which includes four different producers.
Treat yourself to Aquitaine caviar this holiday season
One of these chefs is Tomy Gousset, a famous chef from the gourmet bistro scene in Paris. During the third edition of a special culinary challenge, Kaviar, Maison Prunier Manufacture, Esturgeonnière, and Caviar de France gave him free rein to create unique dishes based on this delicacy from south-western France. Diners can now enjoy three recipes featuring caviar exclusively at his restaurants.
You can’t go wrong with the chef’s recipes. Your guests are sure to be impressed ! © Philippe Schaff
Tomy Gousset’s genuine passion for caviar is contagious. © Philippe Schaff
Events featuring culinary delights
Each of Gousset’s restaurants will offer one of his latest creations, which you can order from the menu during the Caviar Plaisir event, a festive occasion geared towards wowing fine dining aficionados. La Petite Boîte Noire, which is entirely made in France and available as part of a limited series, is the perfect, premium-quality gift to give or share with the gourmets in your life (along with a glass of champagne) between Christmas and New Year’s Eve.
The table is set, and the mother-of-pearl serving spoons are ready. Time to eat! © Philippe Schaff
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