True
caviar heads will tell you exactly how to eat caviar correctly and how to serve
it – and the details are very precise, believe us – but here are five Michelin-starred
chefs using it in dishes in different ways.
Photo Jean-Georges Vongerichten
First
up, legendary French chef Guy Savoy
prepares a decadent layered caviar dish with two different kinds of caviar, a
green bean puree and a sabayon.
Jonny Lake, head chef of the three Michelin
star The Fat Duck in Bray creates oil from British caviar as part of a lamb and
cucumber dish.
Gordon Ramsay heads down to Andalucía in Spain
to check out locally farmed caviar and creates his own caviar dish with the
spoils.
Jean-Georges
Vongerichten
creates a signature dish of scrambled egg in the shell topped with cream and
caviar.
Finally,
Tim Raue creates a dainty starter
combining caviar with sprat meringue and yuzu marmalade – and it looks
absolutely delicious.
By Tom Jenkins/
FDL