"Whether spooned delicately onto porcelain, presented on ice beneath candlelight, or passed around at an intimate dinner party, those glossy pearls have long been shorthand for celebration, indulgence, and impeccable taste. Caviar has always belonged to the world of heightened moments, from champagne-soaked soirées on the French Riviera to late-night tastings in Parisian salons. Yet despite its storied reputation, it's not reserved solely for five-star dining rooms and private members' clubs."
"All three chefs stress the importance of keeping it properly chilled, from fridge to table. "When enjoying and serving caviar at home, I would recommend not overgarnishing or overcomplicating it," says Sherry. "Keep it well chilled and serve it simply. The focus should always be on the caviar itself." Yorke agrees, noting that it should be "kept chilled, ideally over crushed ice," while Mellor also advises serving it "on a bed of crushed ice" to preserve both texture and flavor."
Caviar requires a strict cold chain from refrigerator to table to preserve delicate texture and nuanced flavor. Keeping caviar chilled on crushed ice or a bed of crushed ice maintains ideal temperature and mouthfeel. Presentation should be elegant but unfussy so the caviar remains the focus; avoid overgarnishing or overcomplicating accompaniments. Classic pairings include blinis and crème fraîche, while serving directly from the tin is an acceptable option. Never decant into metallic dishes; prefer glass or ceramic vessels and non-metal utensils to prevent flavor alteration. Handle caviar delicately and use appropriate tools to protect the pearls' integrity.
Read at Elite Traveler
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