The art of caviar brunching
I can already see it coming! With this promising title, you’re thinking: “That’s it we lost her, she went to the other side. But noooo !!! To be honest I had never eaten caviar before this experience… Too cliché, too bling bling, too much… Too little knowledge in fact! It’s true, we often don’t know a thing about caviar!
So when the Kaviari house opened the doors to its Manufacture in the center of Paris, I thought it was the right time to get informed! Especially since you can learn, make purchases, attend tastings and assist at workshops such as lunches, brunch or afterworks. I promise you the trip is worth a visit!
To start with the welcoming…
Karin Nebot, director of the Kaviari house, is a true enthusiast. And like all enthusiasts, she will take you on board her adventure as soon as you walk through the door. Everything has been carefully chosen in here. She has an eye for detail and definitely the will to share…
“This is where everything started to my father, Jacques Nebot, falling madly in love with caviar, became one of its greatest experts !”
And yes! You can search for the most beautiful grains in the four corners of the world, and maturing requires an exceptional know-how. Today, the Kaviari house includes the greatest chefs in the capital. Here goes the beginning of a journey, starting in a cultural spot worth Pinterest painting!
The Russian imigrates who fled the revolution brought with then the caviar from Caspian Sea. It became trendy in France, country considered as reference in the gastronomy.
In the video room, you can discover a new recipe or even watch the rise of the sturgeons in Iran !
And then… just in front there’s the fridge! Be careful, it’s so cold that you’ll need to make a quick decision! Here you can find a selection of Tarama, crab, trout, blinis and caviar of course !
The tour finishes at the end of the hallway. It is a complete surprise… A countryside kitchen in the heart of Paris !
I just found a place that assembles every element from the kitchen of my dreams! Stone, wood, a big glass door, and a table large enough to organize a big friendly meal. I love it !
To the taaaaaable !!!
Suddenly, I think of this phrase the chefs keep saying :
We first taste with the eyes !
And it’s true ! The table is absolutely amazing. Immediately, my brain starts taking notes at full speed: buy a linen tablecloth – change my dishes – use1 blue for decorating – ask where she bought the napkins – buy the napkins !!! But don’t forget that I’m here for the caviar eh !!
Small tins are presented in front of each plate with a wooden spoon. I take my first bite. It’s excellent ! I am certainly not in a position to judge or appreciate it at its true value, but I know that I’m having an exceptional moment. Karin then suggests we try it with some warm brioche. Huh? What? Caviar + brioche? Ok ok, I’m trying it.
It’s divine! I then sail away on this seafaring brunch…
Did you know that caviar can have a woody, buttery, mineral or fruity kind ?
All these new discoveries created great discussions and we all shared our impressions. In the end we were not in a museum even though having learned a lot, we were neither in a restaurant, but rather in a kitchen that became much more friendly. This time for sure it was magic. I left Paris for what felt like a long trip !
The Manufacture, 13 rue de l’Arsenal, Paris 4 – www.kaviari.fr