Caviar Ossetra Signature
Osciètre Signature caviar comes from the Gueldenstaedtiii sturgeon, historically native to the Caspian Sea, at around 12 years of age. Osciètre Signature caviar is produced at the Domaine de Neuvic in Aquitaine, with all the expertise and commitment to quality that Caviar de Neuvic is known for.
The Signature range guarantees that you are choosing caviar that meets Caviar de Neuvic's quality standards. Expertise and respect for the environment. The sturgeons that provide us with Caviar de Neuvic are all farmed in the best conditions. High-quality, fresh water, organic feed, low density and minimal handling.
An iconic caviar
The oscietra sturgeon is a renowned species when it comes to caviar. Its flavour is both powerful and structured, making it enjoyable for all palates, even the most discerning.
The grains of this Osciètre caviar are medium-sized with a fairly firm texture and golden hues. Its notes are more marine than Baeri caviar, but it remains balanced.
Poids : 100g
Le prix initial était : 296,00 €.207,20 €Le prix actuel est : 207,20 €.
Rupture de stock
Description
Advice
It is best to take your box of caviar out of the refrigerator 5 minutes before serving. Place it on a bed of ice, which will keep it fresh throughout the tasting. Use a small mother-of-pearl spoon, which will not break the grains or cause oxidation.
The purity and power of a fine vodka will provide an interesting counterpoint to the buttery, indulgent notes of caviar, while enhancing its not-so-innocent freshness.
Find out more on the blog
Ingrédients : Oeufs d’esturgeon (Acipenser Gueldenstaedtii), sel, E285
Allergens: Fish
Storage: Keep refrigerated between 0 and 4 °C. Once opened, consume within 48 h
Guaranteed shelf life: 2 months
Origin: France
Available sizes: 30 g, 50 g, 100 g, 250 g and 500 g
| Per 100 g | |||
|---|---|---|---|
| Energy value (Kcal) | 242 | Fat (g) of which saturated fatty acids (g) | 14,3 (3) |
| energy values (kj) | 1012 | Carbohydrates (g), of which sugars (g) | 7,2 (0,1) |
| Protein (g) | 21,2 | Sel (g) | 2,93 |
Sorting instructions
Photo credit
Tranches d’esturgeons fumés, Caviar de Neuvic, crème fraîche fumée et pousses de pois
Chef Adam BRUNET – Château Mader – Photos Adrien VILLER / Caviar de Neuvic
Rodolphe Despagne – Le Christine, – Paris (75)
Moules fumées, salicorne, noisettes du Piémont et citrons confits
4 personnes
Préparation : 45 minutes
Cuisson : 20 minutes
Tomate Farcie au Homard Bleu Gelée de Tomate et Caviar Baeri
Recette pour 4 personnes
Recettes imaginées et crées par Masashi IJICHI chef du restaurant La Cachette exclusivement pour Caviar de Neuvic
Temps de préparation : 2h
Temps de cuisson : 1 heure
Repos / marinade : 3-4 heures
Rodolphe Despagne – Le Christine, – Paris (75)
Fenouil caramélisé, bouillabaisse corsée, poutargue et rouille
4 personnes
Préparation : 1 h
Cuisson : 45 minutes
Verrine d’Esturgeon Fumé Tomates Marinées et Caviar Oscietre
Recettes imaginées et crées par Sebastien Bonnet Chef pour le restaurant Le Kleber exclusivement pour Caviar de Neuvic
Temps de préparation : 1 heure
Temps de cuisson : 0 minutes
Repos / marinade : 3 heures
