Yash Lakhan
April 28, 2025
Commonly synonymous with fine dining and formal table service, caviar is most often associated with exclusivity and luxury; however, in recent times, it further moves into spaces that are approachable. Even if the setting is that of an intimate gathering at home, the delicacy no longer requires silver spoons or strict sequences.
While hosting, caviar should be presented chilled – ideally over ice and never with harsh metal cutlery to preserve the delicate structure of the roe – keeping it uncompromised from plate to palate.
Guests should take small servings at a time rather than scoop a generous amount, so everyone can have a chance to taste it without letting its texture overpower accompaniments.
Drinks such as chilled vodka tonics or brut champagne neutralise the palate without competing for flavour experience; so the caviar’s natural salinity and complexity remains clear on the palate.
Always taste caviar on its own before adding garnishes, so that they can display an uncompromised profile and taste foundation without textural interference.
Carefully spoon caviar without stirring or flattening the pearls to maintain their aesthetic appeal and mouthfeel, which is critical to ensuring the ingredient’s desired effect.
Take breaks between bites to appreciate the underlying flavour and texture of the fish eggs – thus allowing caviar flavours to develop slowly and prevent any haste which would deflate its layered nuance. *Drink Responsibly. This communication is for audiences above the age of 25.