Caviar is best enjoyed simply: well chilled, from a mother-of-pearl spoon or on a warm blini with a veil of crème fraîche — and a glass of champagne for perfect tension.
Red or black: which to choose?
Red keta caviar (Pacific salmon) offers large amber pearls, frank and briny — ideal for discovery. Siberian black caviar (farmed sturgeon) is finer: buttery grains, long hazelnut finish.
The serving ritual
At Roi Alexandre, every caviar comes with warm homemade blinis and crème fraîche: 50 g of red at €35, Siberian black in 10 g (€40) or 30 g (€90). Add a glass of Veuve Pelletier for the classic pairing.
Three golden rules
- Never a silver spoon — it oxidises the taste.
- Caviar sits on the blini; it is never spread.
- First tasting? Start with red, finish with black.