Preparation and Presentation

Caviar should be served chilled, ideally between 0 and 4°C. To maintain its freshness, it's best to use a glass or crystal container, placed on a bed of crushed ice. It's important to avoid metal utensils, which can alter the flavor of the caviar; instead, opt for mother-of-pearl, bone, or wooden spoons.

Classical Accompaniments

Traditionally, caviar is served with warm blinis or toasted bread croutons, drizzled with a thin layer of butter. Sour cream, finely chopped onions, and chives are excellent toppings that add fresh, slightly acidic notes, balancing the caviar's richness.

Pairings with Drinks

For a complete experience, pair caviar with drinks that enhance its flavor. Brut champagne is a classic choice, thanks to its acidity that balances the richness of caviar. Vodka, served chilled, is also a traditional pairing, cleansing the palate between sips, enhancing the caviar's delicate nuances.

Suggestions for Pairing with Other Dishes

Caviar can also be served as a garnish for refined dishes, such as tuna or salmon tartare, scrambled eggs, or baked potatoes. A touch of caviar on a cube of polenta, as seen in gourmet presentations, can transform a simple dish into a true gastronomic experience.

Post-Service Conservation

Once opened, caviar should be consumed quickly to avoid losing its freshness and quality. If necessary, store caviar in the refrigerator, always at a very low temperature and tightly sealed.

Remember that caviar is more than just a food; it's a symbol of luxury and refinement. Serving it properly not only enhances its flavor, but also transforms every meal into a special occasion.