Caviar is the salted roe of large fish, primarily sturgeon, and has been a delicacy since ancient civilizations. Popularized by Russian Tsars, it remains an expensive treat. Chef Shaun Heggart is changing perceptions surrounding caviar, serving it in Michelin-starred restaurants and advocating for its accessibility. He encourages generous servings for guests, suggesting at least 50 grams per person. Heggart has built a successful culinary career in the U.S. and operates Caspy Caviar, a purveyor of high-quality caviar available for shipment to consumers and restaurants.
Chef Shaun Heggart has been serving caviar at his Michelin-starred restaurants for several decades, making it accessible for all to enjoy.
Caviar, derived from sturgeon roe, has been a delicacy since ancient civilizations and is still regarded as a luxury item today.
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