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

 

 

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Christophe Hardiquest  -  Bon Bon **  Brussels

 

"I use caviar in my kitchen as a fine and unique condiment, as an elegant flavour enhancer that gives finesse and depth to a preparation. Thanks to its saltiness and fat, caviar brings other ingredients to the forefront and thus creates extra relief in a dish and in my kitchen in a natural way."

Why do you prefer to use Imperial Heritage Caviar?
"That's simple. With Imperial Heritage Caviar I have found the ideal caviar for my kitchen. This caviar is less salty than most others, is an ideal flavour guide and has its own elegant character that I characterize as fresh, very pure and authentic."

Have you searched for such a type of caviar for a long time?
"Yes, many caviar producers are active these days. But that fresh and refined taste that is so important to me, is not easily encountered. Moreover, caviar is a fragile product and it is an art to keep supplying caviar of the same high quality. Caviar should not have a hint of mud taste nor leave another annoying aftertaste. In my kitchen I must always be able to open a new can without worry - preferably 500 grams - of which I immediately recognize the fine, fresh taste and aroma as a constant. My restaurant guests expect my team and me to continue to perform at the same high level. It goes without saying that I therefore prefer to work with products that always guarantee the same high level of quality at the base."

By Christophe Hardiquest (Interview by Willem Asaert)

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SÿN Group Cape - South Africa

 

Imperial Heritage Caviar…

"A heavenly creamy caviar that reminds our pallets of what pure luxury is and the nutty spheres burst of umami enhancing all  the best  flavours of the ocean… This is simply why this delicious product is a key part of our menu"

By Chef Patron Rikku Marais-Ó’Donnchü (Winner of the Global Best Head Chef award)

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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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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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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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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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