November 25, 2020
I’ve always loved caviar, but until Petrossian invented Caviarcubes it never occurred to me to plunk it into a martini.
Truth is, I’m not convinced that’s the best way to use these intense little nuggets of pressed caviar. It’s a delicacy that deserves to be savored on its own (Aristotle Onassis preferred it to all other forms of fish roe), and these cubes would be wonderful tucked into blini, shaved over pasta, or simply served naked, in all their splendid glory.
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