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Blue potato canape' with caviar. 4 small blue potatoes, 1 oz tin of fresh Calvisius caviar, one tablespoon of sour creme, few leaves of terragon for decoration, salt. Wash the potatoes and steam cook them for about 20 minutes. Let them cool off and peal them. Cut a quarter inch slices, slightly salt them and arrange them in a plate. Top them with a touch of sour cream, a spoonful of caviar and few terragon leaves.

New Zealand Scampi Carpaccio. Italian Calvisius caviar, lime and honey citronette, diced seasonal vegetables, fresh herbs.

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Our friend of Calvisius caviar at Sial Paris and Francesco Giovannacci 🇫🇷🇫🇷🇫🇷🇫🇷

Calvisius Caviar is the caviar of choice for chefs around the world. Every plate is made unique with a touch of our caviar.