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This wonderful caviar exhibits all the desirable qualities of its wild counterpart. Its firm pearl is small in size and the grains are dark coloured with a warm brown to golden sheen. Oscietra Caviar has a nutty and slightly fruity taste with a subtle hint of salt and plenty of depth and richness.
This caviar is served at many highly acclaimed restaurants including Marchal at the Hotel D’Angleterre.
Blinis
Mother of Pearl caviar spoon
Without a doubt, we would say this caviar is perfect in all aspects. Beautiful sparkling pearls of roe; crisp, clean with a delicate pop in the finish. Rossini Baerii has a very delicate, mild and balanced aftertaste of nuts, expressed through its mild and light saltiness. Our bestselling Baerii comes from Siberian sturgeons raised in a carefully managed environment; each and every tin of caviar is a guaranteed masterpiece.
Rossini Baerii Caviar is recommended by Michelin awarded chefs Jakob De Neergard, Paul Cunningham and Bo Bech.
Gold Selection is the latest quality of caviar on the world market by Rossini. Large golden and creamy grains on the brighter side of the color scale. The taste is balanced with a mild touch of sour.
This caviar is a copulation between the Acipenser Dauricus and the Acipenser Schrenkii. There are several advantages to the quality as this sturgeon produce larger grains than average, and they are mature in the seventh year of their livespan.
This caviar is used at Alain Ducasse’s many restaurants worldwide as well as by Restaurant Kong Hans Kælder in Denmark.
DOM PÉRIGNON ROSSINI CAVIAR EXPERIENCE
