
All the powerful flavours of caviar to combine into your dishes. As whole or crushed eggs, dried caviar brings powerful iodine notes to all your dishes.
Dry caviar is made by dehydrating eggs. Easier to pair than conventional caviar and less fragile to handle, this product offers a wide range of uses. It takes 120g of classic caviar to get 40g of dried caviar. It should therefore be used as pepper or spices, to season preparations.
Dry Caviar goes very well on fresh pasta, fish or seafood risotto. 1 to 3 grams will be enough to add a little extra to your dish and give it character. This product is also excellent for making sauce bases with caviar flavours.
Pr 100 g | |||
---|---|---|---|
Calorific Values (Kcal) | 402 | Lipids (g) including of saturated fat (g) | 12,5 (2,9) |
Calorific Values (Kj) | 1694 | Carbohydrates (g) including sugar (g) | 52,4 (20,1) |
Proteins (g) | <0,1 | Salt (g) | <1 |
4.3 /5
Based on 3 customer reviews
Nadia S. published the 10/01/2021 following an order made on 31/12/2020
bon produit
Every part is the best part! Caviar de Neuvic has developed a collection of delicatessen products to use the whole sturgeon. Discover these original French products to impress your guests.
3 flavourful recipes for a chic and tasty apetizer. Caviar and pink peppercorn l Summer Truffle l Herbs
This tiny white tin embodies the brand style. Its creamy and enjoyable texture thrills palate and comes in a variety of delicate sensations providing balance and elegance. Nice sized eggs offer deep and subtle shades from anthracite to golden brown.
Salt with dried caviar combines the finesse of Guérande extra-fine sea salt and caviar eggs to give the seasoning a full-bodied iodine touch.
This seasoning is made from Guérande extra fine sea salt (“Fleur de Sel”) and dried caviar (French Baeri caviar).
The black appearance keeps you in the world of caviar. A guarantee of visual success on the plate!
Made in Neuvic with dried caviar from sturgeons raised on the Domaine, this product once again demonstrates our ability to innovate around caviar.
All the powerful flavours of caviar to combine into your dishes. As whole or crushed eggs, dried caviar brings powerful iodine notes to all your dishes.
Dry caviar is made by dehydrating eggs. Easier to pair than conventional caviar and less fragile to handle, this product offers a wide range of uses. It takes 120g of classic caviar to get 40g of dried caviar. It should therefore be used as pepper or spices, to season preparations.