Consuming “Black Gold” comes with a bit of knowledge.
Often considered just a holiday splurge in the US, caviar is consumed across the globe, at occasions festive or as an accompaniment to a good champagne.
This past October 30, 2024, Aquitaine, France hosted a competition for the best caviar in the world. The prestigious event was designed and created by Laurent Morin and took place in the region that is the birthplace of caviar in France.
“A round-the-world tour of 45 caviars was a wonderful experience, with splendid tastings of one of the most exclusive delicacies you can find — and one which really symbolises luxury and quality.” It was a very close competition,” – Christian Garcia
Cristian Garcia has been working in the kitchens at the Prince’s Palace for 35 years, preparing the daily meals for the Prince and his Family, and obviously knows his stuff.
With the jury present, winners were presented with medals for their expertise in caviar. Monaco resident Kateryna Legrand, founder of the Odessa Sturgeon company, took first place in the farm category for her Sevruga caviar. The top caviar-producing countries are China, Italy, and France, and all caviar from these countries is farmed.
Standing alongside Kateryna Legrand, Laurent Morin (left) and Christian Garcia at the awarding ceremony.
Originally eaten by noblemen and kings beginning somewhere in the 10th century, between today’s war and pollution, the previously unspoiled Caspian Sea sturgeon have become a very endangered species, and a lot of production comes from much less desirable and less tasty ingredients. That makes it imperative to know what you are buying and from whom.
An acquired bit of knowledge is the key to buying anything, or here, caviar. On the east coast, Alexandre Petrossian, the third-generation vice president of Petrossian, the famed Paris caviar house, outlines how to shop for great caviar, and has an online boutique as well as a shop and restaurant in New York.
“They say that a good caviar should have at least 15 different flavors in it,” he starts. “Each time you take a bite, you should taste something new. It should develop on your tongue and the aftertaste should linger for a very long time.”
“Good caviar should have distinct eggs that separate when you roll them on the roof of your mouth,” says Alexandre. “They need to pop,” rather than taste mushy. When you open a tin, the caviar should be shiny, each egg glistening, not oily or murky. “Good caviar sparkles like diamonds,” says Alexandre.
Here in Los Angeles, Kolikov is the place to order from. Caviar and an array of delicacies are available from Kolikov by phone, email or in person. Located in Santa Monica, CA. they have a wonderful website and a mouthwateringly beautiful instagram account.
“There is no comparison to Kolikof caviar” – Chef Nobu. Another guy who obviously knows his stuff, and the next time you entertain, you should feel a bit more confident in choosing this wonderful delicacy.
