Watch Michelin Chefs Cook with Caviar in Different Ways
Think luxury ingredients and it’s likely that truffle or lobster, or caviar spring to mind.
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