Faye Oscietra Caviar
A luxury to behold
Faye Gastronomie is known for selecting only the best caviars for their line-up, and their Oscietra Caviar is truly a luxury to behold.
TASTING NOTES FROM THE CURATOR
Oscietra caviar (also spelled Ossetra or Asetra) is one the finest, most prized, and one of the most expensive in the world, for good reason. It’s luxurious and elegant on the palate. It comes from the Oscietra sturgeon, whose eggs are known to have a slightly nutty taste.
Faye Oscietra Caviar has a beautiful marine flavor profile, reminiscent of fresh ocean water. It’s mild and fresh, with a buttery richness. Its texture is wonderful; it rolls smoothly on your tongue, and slides across your mouth, and gives way to a pleasant pop once bitten into, giving you a delicate and pleasing burst of flavor.
PREPARATION AND PAIRINGS
Traditionally served on blinis with crème fraiche, with chopped hardboiled egg whites and chopped onions. We suggest, though, eating Faye Oscietra Caviar on a mother of pearl, bone, or wooden spoon (metal will interfere with the flavor) on its own first to savor its flavor. You can also include it in salads, scrambled eggs, and pasta.
Oscietra caviar will go well with vodka. The drink’s clean and crisp flavor when ice cold brings out the beautiful flavor of the caviar without overwhelming it. Champagne is also an excellent choice, with the bubbles balancing out the caviar’s flavor, enhancing it to new levels.
A MISSION FOR QUALITY
Dominique Faye has raised in an environment that appreciated good food. His father was a poulterer, who provided Gatinais red label chickens to top and gourmet restaurants in France and all over Europe. From the very beginning, Faye learned to be meticulous in quality and value when it comes to food.
In 1995, he founded Faye Gastronomie International, with the mission to share his appreciation of fine food products to everywhere in the world, beginning with poultry and truffles. Japan was his first export destination, and their sense for detail and perfection helped him hone and perfect his service.
Faye Gastronomie now caters to more than 80 countries, and carries a much wider variety of high quality and gourmet foods.
Keep your unopened tin of caviar refrigerated at a chilly -1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.