The exceptional, wherever you are
Caviar, champagne and fine food
Caviar of the Mediterranean
The same grey mullet roe pouch, dry salted, pressed and dried, but finely grated and ready to use. Two ingredients in all, roe and salt: open it and scatter. Storage: up to 6 months refrigerated, between 6 and 8 °C, cool and dry. Follow the date printed on the packaging. Once opened: eat within 2 to 4 weeks, one month at the most.
The Sardinians say bottarga, the Provençals poutargue, the Greeks avgotaracho. The gesture has not moved since ancient Egypt: salt it, press it, dry it in the wind. With caviar. The two complete each other on the same table: the bottarga brings the saline edge and the bitterness, the caviar the fat and the length. Serve them to open the meal, a few minutes apart.
Pakoff
