Kaviari Rillette - European Lobster
Delicate and fresh
The Kaviari Lobster Rillette is delicate and fresh, and completely delicious. It’s perfect to have on hand to impress unannounced guests, or even for appetizers at a simple dinner.
TASTING NOTES FROM THE CURATOR
Rillette is a classic French preservation technique, that turns various meats into a delicious spreadable delight, similar to a pate. It ranges from pork, to duck, to different seafood, and are always ready to serve and enjoy.
This Kaviari Rillette is made with lobsters caught in the North Atlantic, and their delicate flavor shines. It has a beautifully fresh taste, with a great, subtle sweetness, and a soft, smooth, and spreadable texture.
Rillette is ready to serve and enjoy on its own. Serve it chilled (not cold), with some slices of toasted baguette. Serve it as part of your charcuterie board, with some dried fruit. It’s also great as a sandwich base. Spread it onto toasted bread, and top with arugula, gruyere, ground pepper, and a squeeze of lemon juice—a light and tasty treat!
THE NAME TO KNOW
With 40 years of experience, Kaviari is found in the heart of Paris, and is a benchmark in caviar and haute cuisine. Founded by Raphaël Bouchez and Jacques Nebot, they offer the finest caviars with a wide variety of choices.
A family business, Kaviari makes it a point to work closely with fish farmers at every stage of production, committed to being hands-on in everything: natural farming conditions, quality of water, harvesting of eggs, and ripening of grains. They are committed to using artisanal and traditional know-how, and work with the best sturgeon breeding farms in the world.
Today, House Kaviari not only offers the most luxurious caviar, but a myriad of other delicacies. From smoked salmon, rillettes, and roe, to preserves, jams, and blinis, and even tea, their quality remains superior.
Store your rillette at room temperature, in cool, dry area, away from heat and humidity. It will last for 3 months. Once opened, refrigerate and consume within 2 days.