Crédits : Lina Tchalabi. Translation: Jill Harry. Photos: Le Comptoir du Caviar; Agence Pancake
Gastronomy
Le Comptoir du Caviar
For over 30 years, Le Comptoir du Caviar has selected caviars with the utmost care from the world’s finest fish farms. It pursues its commitment by prioritising supply chains whose mastery extends from fish breeding to production, always preserving the right taste. When the tins are opened, the senses and tastebuds wake up! Whether it adorns a starter, main dish or dessert, the Comptoir du Caviar’s selection of caviars is an invitation to take your time while savouring the experience in all conviviality.
Ingredients: Burrata cheese (1 per person), Le Comptoir du Caviar’s French Baerii caviar, extra virgin olive oil, bread with olives.
Take the burrata from the refrigerator 10 to 15 minutes before serving. Place it in a hollow dish or small bowl. Pour a thread of olive oil to enhance its freshness and creaminess. Then add a generous spoonful of Baerii caviar. Serve immediately, with slender slices of lightly toasted bread with olives.
Ingredients (4 pers.): 1 kg potatoes, 75 g butter, Le Comptoir du Caviar’s Schrenkii Dauricus caviar, chives, thyme, rosemary, garlic, salt, pepper.
Melt the butter at low temperature for 15 min., then remove the whey. Infuse the clarified butter with thyme, rosemary, chopped garlic, salt and pepper. Slice the potatoes finely and blend them with the infused butter. Then place them in 4 ramekins lined with baking paper. Bake in the oven at 200°C for 1 hour, then allow to cool for 15 min. before removing them from the ramekins. Serve each portion with a scoop of Schrenkii caviar adorned with a sprig of chives.
Ingredients (4 pers.): 1 small butternut, 180 g chestnuts (100 g for the velouté + 80 g for the garnish), 1 litre of milk, mixed spices (nutmeg, cloves, ginger, pepper), Le Comptoir du Caviar’s Polish Baerii caviar, full-fat cream, grilled buckwheat, chervil, Espelette pimento.
Melt the butter in a saucepan. Add chopped garlic and onion, simmer for 3 mins. Blend in the chestnuts and butternut flesh cut into pieces, allow to brown. Pour on the milk, spices and coarse salt. Bring to the boil, then simmer gently for 25 min., half covered. Place the buckwheat on a plaque and bake for 10 min. at 150 °C to make it crisp. In a frying pan, brown the rest of the crushed chestnuts with a small knob of butter. Set aside. Mix the vegetables with a little cooking liquid to obtain a smooth, velvety texture, then whip the cold cream into a salty chantilly. Finally, pour the hot velouté into bowls. Sprinkle with chestnut and buckwheat, and add a spoonful of whipped cream, topped by a scoop of Baerii caviar.
Highly iodised, French Baerii caviar makes the simplest ingredients truly sublime, whether potatoes, pasta, eggs - even Burrata cheese!
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