Kaviari Caviar Menu @
Rech by Alain Ducasse
January 2 – February 29
To celebrate the start of 2020, Rech Executive Chef Guillaume Katola is preparing a 5- course menu (January 2 – February 29) which pairs perfectly with Alain Ducasse’s exclusive Kaviari Caviar selection. Enjoy your choice of Baeri, Osetra Caviar Prestige or Kristal Caviar served directly from the tin throughout the dinner.
Celebrate the start of 2020 at Rech by Alain Ducasse over 5-course menu by Executive Chef Guillaume Katola designed to pair perfectly with Alain Ducasse’s exclusive Kaviari Caviar selection. Enjoy your choice of Baeri, Osetra Caviar Prestige or Kristal Caviar served directly from the tin throughout the dinner.
The House of Kaviari draws on 40 years of history to select the finest farmed caviars at the source. Grains are refined in its Parisian laboratories and then presented in individually-numbered tins. Each tin is unique; each caviar an invitation to pleasure; each tasting a moment of pure enjoyment - magical, sensual and unforgettable. Kaviari Caviar creates such high-quality caviar, that world famous chef Alain Ducasse has selected it for his restaurants globally.
Select one of three Kaviari Caviars to pair with Rech Executive Chef Guillaume Katola’s 5-course menu:
Baeri Caviar HK$1,388 per person – for two (30g caviar)
Osetra Caviar Prestige HK$1,488 per person – for two (30g caviar)
Kristal Caviar HK$1,688 per person – (15g caviar)
Wine Pairing – An additional HK$688 per person
The ultimate curated caviar pairing with Vodka, Champagne and wine.
About Kaviari Caviar
Kaviari was one of the first houses to adopt an eco-responsible approach while continuing to develop the expertise gained from the Iranian masters. Located in the heart of Paris, near the basin of the Arsenal and in Ivry, Kaviari is a reference in the world of caviar and haute cuisine. The brand has built its reputation on wild Iranian caviar; and the family home created by Raphaël Bouchez and Jacques Nebot relies on its 40 years of experience to offer the finest farmed caviars, from imperial Beluga to kristal or osetra caviar.
Kaviari collaborates closely with the fish farmers, following every step of the production and overseeing the quality of the water in natural breeding conditions, from the harvest of eggs to the maturation stage of the grains. This rigorous traceability and this uncommon know-how with no middle-man contribute to its international recognition among top chefs and fine connoisseurs.
The Kaviari team selects directly from the source the eggs that will then be "refined" in its laboratories by Bruno Higos, caviar master. Just like a cellar master does for wine, he will see to the perfect maturation of the grains up until this magical moment when caviar will fully develop its buttery, nutty or iodine-flavoured aromas.
With carefully selected caviars, today Kaviari provides many starred chefs in France and abroad, including Alain Ducasse. The key to its success: a range of farmed caviars worthy of the finest wild caviars, with varieties and gustatory qualities matching perfectly the requirements of connoisseurs.