Did you know that 60% of the world’s farmed caviar is from China?
I was lucky enough to do this wonderful caviar tasting yesterday, 3 different provenances, Siberia, Russia and China, and loved the creamy texture and subtle acidity of the Chinese caviar.
And the next ‘did you know’ question: the best way to savour caviar is to place it on top of your hand for 5 seconds, for it to reach the perfect temperature after having been sitting on ice.
Someone has to do the hard work…
Watch out for my next cooking class involving caviar!