Faustine, our Caviar Specialist at Classic Fine Foods, welcomed our guests to taste and enjoy the premium French caviars from our partner Sturia.
Through some remarkable dishes made by chef Russel Bateman, our guests enjoyed the culinary applications of caviar, matching flavours and intensities of the different caviars from Sturia with the ingredients.
The Menu included:
Raw scallop, finger lime, olive oil, Oscietra caviar
Cucumber vacuumed in marigold, buttermilk, Classic Baerii caviar
Burrata, walnut oil, Vintage Baerii caviar
Roasted beetroot, crème fraiche, dill and oil, Oscietra caviar
White chocolate bonbons Oscietra Jasmin caviar
Sturia offer 3 main types of caviar:
Matured for 3-8 months to allow its flavour to evolve. The end product is an indulgent caviar that has a melt-in-the-mouth texture and lasting taste with hints of hazelnut and avocado.
Mature for 3-8 months to allow its flavour to evolve. The end product is a unique, daring caviar that has a melt in the mouth texture and lasting taste with salted butter, caramel and almond.
Refined between 3-8 months with shiny and dark green roes. A gourmet and subtle caviar with iodised taste and notes of black olive.
Matured for 3-8 months to allow its flavour to evolve. This is an indulgent caviar that has a melt in the mouth texture and lasting taste with subtle notes of hazelnut and salty olives.
In this incredible event we also enjoyed the fine oysters from Cadoret, all washed down with the premium champagnes from Le Brun de Neuville and the fine alcohol-free cuvées from Maison Goubet.
It was a pleasure to have you all with us and we hope you enjoyed it as much as we did!
Sturia is a pioneer in French caviar production, developing its own fish farms in Aquitaine, southwest France, they ensure the highest levels of quality in the production controlling the full cycle from breeding to maturation.
For the last 30 years Sturia has been a leader in French Caviar production. Sturia owns their own fish farm in Aquitaine, southwest France and controls every step from breeding of the sturgeon to the caviar maturation.
All their processes are designed not only to ensure the very highest standards of quality for the caviar itself, but also to care for the ecological balance of the natural environment. Particular attention is paid to the water quality and the wellbeing of the fish- a flawless, 100% natural product.
Credit photographer: @AnneClaireHeraud
Sturia breeds both Oscietra and Baerii species of sturgeon and cultivates a caviar without the use of Antibiotics, growth hormones or GMO's. Meticulous selection takes place at every step of the production and maturation of the caviar, and it is a slow process- it takes 8 years for a female to reach maturity.
Once the roes are selected, traditional methods are used to prepare the caviar. Careful hand sorting, and regular tasting, of the eggs are key before the maturation process can begin.
The eggs are slightly salted using the Malossol methods, which brings out their unrivalled flavour and length on the palate. This traditional expertise releases all the caviar's balanced, hazelnut flavours.
Innovation is an integral part of Sturia's philosophy. Working with internationally renowned scientific partners ensures that they are constantly improving their fish production and care. It is the only French producer working from "the eggs to the eggs" on two species.
Credit photographer: @AnneClaireHeraud
