The world of caviar
About this masterclass
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Episodes
1. Sturgeon Paradise
Learn and get inspired
2. From fish to luxury product
Learn and get inspired
3. Ceviche of sea bream with daikon radish and Trésor caviar
Starter
30 min
Easy
4. Fermented tomato with ajoblanco, watermelon and Oscietra caviar
Starter
30 min
Easy
5. Sweet onion with hazelnut, cauliflower and matured Oscietra caviar
Starter
30 min
Medium
6. Purée of Jerusalem artichoke with brown butter and young Beluga caviar
Starter
20 min
Easy
7. Warm brioche with thick cream and matured Beluga caviar
Brunch
35 min
Medium
8. Scallops with champagne butter and caviar
In-between course
40 min
Medium
9. Langoustine tartare with leek-potato puree and UMI caviar
Starter
45 min
Medium
10. Crispy cauliflower in beer dough with eel sauce and caviar
Starter
55 min
Medium
About the chef
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