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A 1-bite spoonful of luxury. Farmed from the ossetra sturgeon fish, this is among the most expensive varieties of caviar.
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You'll get the dense creamy texture of the sour cream with its mellow earthy sour flavour, followed by the bright vegetal herbal salty flavour of the rough grainy salsa verde sauce (made with parsley, anchovies, capers).
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There's a light, crisp crunch from the vegetal bitter sweet garnish of parsley and chives, alongside the rich briny salty nutty taste from the luxurious juicy gloubles of oscietra caviar.
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Gone too soon.
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Invited tasting.
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Grissini
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