Heritage & Harvest

Tasting notes of the Curator

This bundle is built for the gourmand who appreciates the full arc of a meal—bold beginnings, elegant interludes, and a finish that lingers. The USDA Wisconsin Bone-In Ribeye, Super Prime grade, is the showpiece: a richly marbled cut, hand-selected for its rare tenderness and intensely beefy character. At 500–550g each and 1 inch thick, these steaks are built for searing and silence—the kind that falls over a table when the first bite lands.

The supporting cast elevates rather than distracts. Astara’s Oscietra caviar gleams with nutty grace, offering a creamy, saline counterpoint. Brie de Meaux Fermier Edmond de Rothschild provides a bloomy, earthy flourish with its pillowy texture and raw-milk complexity. The Dubernet figs, stuffed generously with foie gras, bring a whisper of Gascon luxury—silken, sweet, and faintly wild.

Cradling the caviar are Dom Petroff’s mini blinis—crisp and golden once warmed—and a generous pot of Bordier crème fraîche. But what changes the plate’s story is the final addition: exceptional green beans from Kenya, crisp and verdant, harvested at their peak. Their bright snap and natural sweetness bring balance, vitality, and a touch of earth to this sumptuous spread.

What’s in this bundle

• 2 x USDA Wisconsin Bone-In Ribeye Super Prime 500–550g, 1 inch thick, frozen
• Astara Oscietra Caviar 30g
• Brie de Meaux Fermier Edmond de Rothschild AOP 250–300g
• Dubernet Figs Stuffed with Foie Gras 120g
• Dom Petroff Mini Blinis for Caviar 16 pcs pack, 135g, frozen
• Bordier Crème Fraîche 20cl
• Exceptional Fresh Green Beans from Kenya (Approx. 250g x 2)

Pairings and Suggestions

Build a plated experience worthy of both fire and finesse.

• Ribeyes: Defrost slowly, sear in a cast iron pan or over open flame, and finish in the oven. Let rest before slicing.
• Green beans: Blanch briefly in salted water and toss in Bordier butter, or sauté lightly with garlic and sea salt for crisp-tender freshness.
• Caviar: Serve chilled on blinis with crème fraîche—or layer onto thin slices of steak or egg.
• Stuffed Figs: Serve as an amuse-bouche, cheese course complement.
• Brie: Best enjoyed at room temperature, paired with crusty bread and ripe fruit.
• Wine pairings: Full-bodied red (Bordeaux, Ribera del Duero, Syrah) for the steak; crisp Champagne or dry white for the caviar and sides.

A Feast Meant to Be Remembered

In the rhythm of a well-set table, there’s a story of origin and balance—of indulgence softened by simplicity. Heritage & Harvest brings together bold protein and subtle grace, as though the farm and the chateau had conspired to craft the perfect meal. It honors the father who taught patience through quiet excellence, and celebrates the art of bringing both fire and field to the plate. A meal like this doesn’t just feed—it echoes.

Storage Instructions

Keep steaks, stuffed figs, blinis frozen until ready to prepare. Defrost meat in the refrigerator for 24 hours. Caviar should be stored at -2°C to +4°C and consumed within 48 hours of opening. Refrigerate Brie, crème fraîche, and green beans upon arrival. Use green beans within 2–3 days for optimal freshness.