Chefs

Imperial Heritage Caviar is the Exclusive Caviar Partner of Guide Michelin BeNeLux.

Read why well-know chefs around the world enjoy working with Imperial Heritage ...

Viki Geunes  -  Zilte *** Antwerp

"The Colman family has full control over the entire life cycle of the fish and that is reflected in the purity of the product. That conscious attention for the production process is why I like working with Imperial Heritage caviar."

"I really like the nutty taste of the Oscietra. A subtle hint of the sea and intense aftertaste, thanks to the right maturation. When using caviar you must
taste and experience it fully and it must give the dish an extra dimension. That is what Imperial Heritage Caviar does for sure. I've been working since
the very beginning with this natural product."

By Viki Geunes

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Sergio Herman - Pristine * Antwerp

"Imperial Heritage offers a constant quality of caviar with a refined taste, structure, creaminess and salt balance."

"I usually work with the Oscietra, because it is beautifully balanced. We serve the caviar usually with marinated fish, Zeeland oysters, preparations with North Sea fish or in fresh pastas. I suggest to put some caviar on the menu during the end of the year and it for sure will be a super sexy New Year's Eve."

By Sergio Herman

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Ralf Berendsen - Restaurant La Source ** Lanaken

"For me Imperial Heritage Caviar is the best alternative for wild sturgeon caviar... Its delicate aroma, rich flavour and beautiful structure fit perfectly with my way of cooking."

By Ralf Berendsen

This Must Be Heaven...

A tasting of White Sturgeon Meat and Brut Champagne in combination with Imperial Heritage's Oscietra Royal Caviar.

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François Geurds - FG Restaurant ** & FG Food Labs * Rotterdam

"No party or festivity without caviar! Caviar has something invincible! But there is caviar and there is caviar... In my opinion, nothing can match the delicate taste of Imperial Heritage Caviar."

"In Italy, at one of the world's largest caviar farms, I had the opportunity to explore the story behind Imperial Heritage Caviar, together with my former tutor 'Roger Souvereyns'. The sturgeon are farmed in a stress-free environment: stress has an adverse impact on the taste of caviar. The fish swim in large open-air bassins filled with natural spring water from the mountains. No antibiotics are added: Mother Nature keeps the lead. Anyone who has ever visited such a type of caviar farm understands the price tag attached to this 'black gold'."

"I prefer the Pure Malossol caviar. When the right caviar is served, it is an enrichment of your plate! I am always thrilled by having the pleasure of spoiling my guests with a mother-of-pearl spoon of Imperial Heritage Caviar."

By François Geurds

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Peppe Giacomazza  -  restaurant La Botte    Genk

"For more than 10 years I have been proud to work with Imperial Heritage, which guarantees consistent quality caviar with a refined taste, texture and salt balance. My preference is the transmontanus caviar because of its purity and balanced character."

"In my current menu, I pair this wonderful caviar with Gambero Rosso or integrate it into the jus of franciacorta for a delicious combination with monkfish and morels. Imperial Heritage stands for consistency, quality and passion. It is an honor to use this wonderful caviar in my kitchen."

By Peppe Giacomazza

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Edwin Menue – Cuines, 33 * Knokke-Heist

"I enjoy working with the 'Foudroyante' Siberian Oscietra of Imperial Heritage because the balance between Taste, Quality, Price and Passion for the product, is sublime. The Siberian Oscietra Caviar is defined by its slightly salty taste combined with a subtle nutty touch, ideal to use in top gastronomy."

By Edwin Menue

The Black Gold...

Siberian Oscietra Caviar, Ratte potatoes, Beurre Blanc Yoghurt, Beurre Noisette, Leek and Hazelnut oil.

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Tim Boury - Boury *** Roeselare

"Imperial Heritage Caviar is a natural top product, defined by its fresh minerality and slightly salty touch. I usually use the caviar in its pure form or in combination with raw fish, crustaceans or shellfish."

By Tim Boury

Passion and Tradition...

Crispy Potato, Sour Cream and Imperial Heritage Oscietra Caviar.

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