How do you eat caviar?

Caviar has a lot of mystery around it. What does caviar go with? How is it served? Is there a best way to eat it? Caviar is an interesting food, as it’s both quite elusive, yet globally sought after by foodies and enthusiasts alike.

Two questions way more interesting and different come to mind. The first one being "Caviar, how do you eat it?" The second one being "What looks good to go with caviar?".


If you're a foodie, it's a fair bet that you've heard of caviar and have a pretty good idea of what it is. But if caviar is new to you, don't worry, we've got the lowdown here. The word 'caviar' comes from the Persian name for the fish roe harvested from the sturgeon fish (Acipenseridae family). The most sought-after caviars are Beluga, Osetra and Sevruga, and they're usually ranked in order of increasing desirability (and cost). The eggs are graded according to quality, size, saltiness and colour.

The most popular and famous food in the world is caviar, which has been with us for over 2.300 years. Nowadays, it is mostly eaten at festive occasions and celebrations, but eating caviar can be both an amazing culinary experience and a unique cultural experience. For instance, did you know that caviar lovers can pair it with any food really?


But what does really go with caviar? Nothing! Caviar stands alone.

Having said that, if you must have a side or two, here are some recommendations:

plain or slightly salty foods complement it best!

So surround your artisanal caviar with other traditional pairing selections of blinis (Russian pancake), bulgur wheat pancakes, toast points, and crème fraiche. You can also include a generous selection of classy accompaniments including chopped eggs, minced onions, chives, and cucumber slices, or just simple simple brown bread with non salty butter...


But the most interesting question is what would you drink with it?

Champagne is classic choice of course! but what do you need to consider if you're a bit more adventurous?

The short answer is that there are few traditional wine pairings. Wine isn’t really a beverage that goes well with caviar – and vice-versa. The reason for this is that they be fundamentally different in both taste and texture.

Firstly, caviar is a salty delicacy so requires something to take the edge off like crème fraiche, a sweet pâté or a soft, stinky cheese like Époisses de Bourgogne.

Secondly, caviar itself has a very distinctive texture which requires a wine that can stand up to it.

So when we are asked which wine to pair with it we suggest looking for wines that have a bit more sugar to complement the caviar's salty taste... like a nice Riesling or Chenin Blanc.


Bon Appetit!



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