Crédits : Charlène Campos. Translation: Jill Harry. Picture: Arbès Food
Gastronomy
Hostellerie Briqueterie & Spa
Gastronomy
Long reserved solely for initiates, caviar is now seen in a new light. Made of sturgeon eggs, this exceptional product lends itself today to "accessible, simple and uninhibited enjoyment". A signature theme proclaimed widely and strongly by Le Comptoir du Caviar. The aim is to overthrow accepted ideas by democratizing its use. Backed by expertise acquired with restaurant professionals since 1991, Le Comptoir du Caviar has thus developed its own brand. The firm stands out in particular for its ability to select the finest breeding farms around the world, based on very strict criteria. "This is essential, as it enables us to ensure a constant level of quality," says General Manager Françoise Boisseaud. Special attention is also paid to conditions for exploiting natural resources and the preservation of ecosystems. Deeply committed to the environment and protection of wild sturgeons, Le Comptoir du Caviar is also a member of the "Entreprendre pour la Planète" Club of WWF France.
Origin, traceability, nothing is left to chance. Once the sturgeon eggs are received by the production workshop, a maturing process begins lasting three to six months to reveal all their gustatory features. Before packaging, each original tin of caviar is tasted by two experts. This strict quality control guarantees that the eggs comply with Le Comptoir du Caviar's precise demands. As for production, Le Comptoir du Caviar obtains supplies throughout the year, mainly in spring and autumn/winter. Demand rises sharply in the festive season, though caviar is to be enjoyed year-round! "It is a pity to reserve it exclusively for major events," adds Françoise.
Tarama is also a speciality offered by Le Comptoir du Caviar. Originally from the Mediterranean region, this delicious spread is made with passion and know-how in L’Atelier. Intended for both restaurant professionals and private clients, tarama made by Le Comptoir du Caviar consists of ten original recipes, free of lactose and artificial colouring; from the most classic to the most original, with Espelette chilli pepper, sea urchin coral, or truffles. Today, tarama meets consumers' new expectations. "They are products for gourmets, ready to taste," says Françoise Boisseaud. "Appreciated on all tables for aperitifs or dining, they brighten up any festive occasion."
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