Hemingway and Fitzgerald loved these sandwiches, which (at the time) were served in many Parisian bistros and modeled after the parties they attended. It had to be served with the best champagne. Always. An inspiration from the book F. Scott Fitzgerald’s Taste of France. 4 x 15 cm pieces of crispy fresh baguette 8 tsp […]

The main ingredient of this dish, if you don’t consider the king – caviar, is the cod. It has to be wild. The best of the best, as only those with the purest taste will not spoil other ingredients. Bad quality cod can ruin the dish, so if you have no good cod, eat caviar […]

One would think that only blini and eggs are capable of a good friendship with caviar, but once you try this dish, you will change your mind. The mild saltiness and minerality of caviar is the perfect companion for burrata — a truly uncomplicated and incredible dish to enjoy.   1 slice sourdough bread 1/2 […]

FROM HUMBLE TO NOBLE It was around 250 years ago when caviar had its peak consumption, they say. Not in that luxurious world of today but in the everyday lives of people. As it turns out, there were times when everyone could afford to indulge in caviar, not even considering it as an indulgence but […]

We like to believe that there are only a few ways to serve caviar, and while for some it might be the only truth, others like to go to extremes. No matter which way you go, whether you serve it by hand and eat it from a mother-of-pearl spoon, atop of burrata, or smeared on […]

The day was rainy, but it cleared closer to the evening when everyone gathered at the beautiful Rumene Manor in Rumene. The occasion was special – a Malakhoff Caviar inspired dinner made by chef Lauris Aleksejevs (restaurant 36. līnija) paired with small-grower champagnes from Noble Wine. The manor was set up as a big dining […]