Is caviar good?

Answer 1:

For my birthday, I buy myself a package of caviar, which I serve with blinis, crème fraîche, and a fine dry white wine.

It’s iodized, it’s meaty, and it’s amazing.

Answer 2:

It’s simply incredible and unlike anything else.
I’m sure there are many who would rank the truffle at the same level or even higher, but I’m not a lover of truffles.

The issue with caviar is that harvesting has been prohibited in the Black Sea, thus all caviar currently comes through breeding. As the world’s super-rich have proliferated, global supply has decreased, causing prices to skyrocket. I don’t have an exact figure, but I’d guess the price has increased by a factor of 5 or 6 in the last 15 years.

Another issue is that caviar must be consumed in a “minimum” quantity.

It’s roughly 90g for me. Sure, we’d eat a lot more, but at 90g, we really messed with our taste senses.

It’s a luxury I can only afford once a year, and I’ve learned to avoid anything that isn’t offered by experts.

Pétrossian’s lowest offering, 90g of caviar, costs 180 €. The most expensive model would cost € 1,200. Always aim for 90 grams.

My favorite way to eat it is with a really delicious unsalted butter and a really fresh string. There’s also enough of frozen vodka to distract you from the fact that 90g is swiftly consumed.

On the eve of Christmas, the exhibition in the Petrossian store serves as a reminder that we are always someone’s poor…

(They do taste, as said… if you go there dressed up with your spouse and pretend to dispute on which flavor to select, you should be able to sample 10g).