Typical of Greek and Levantine cuisine, tarama is a preparation blending smoked cod roe with a delicate emulsion made of oil, bread and lemon. Appreciated for its light, creamy texture, it is also an excellent source of proteins, naturally rich in Omega-3. In its workshop in Mulcent, Le Comptoir du Caviar creates its own tarama with meticulously selected ingredients. Recipes range from the most delicate to the spiciest - sea urchin coral, summer truffle, Espelette pimento, Wasabi Tobiko -, all prepared with no artificial ingredients. On a warm blini as an aperitif, or as a fresh touch to accompany a more generous dish, tarama adds just what it takes to make shared moments truly sublime. A delicacy from the sea, refined and affordable, to be relished in all simplicity.