If you want to offer your friends caviar, you don’t need any particular excuse: what you will need, however, is a full wallet and a reliable source for the world’s most expensive eggs.

Caviar loves cold and crystal, and hates metal. According to true caviar friends, the best way to enjoy caviar is by spooning it out of a very cold crystal glass. But be careful, the spoon should be made from bone, horn or mother of pearl. Even plastic is fine – or, you could serve it like it’s served in the Emirates and use a 24 karat gold spoon. Anything is better than contaminating the delicate flavor of these black eggs with any kind of metallic taste.

What’s important is that it never ever be near a slice of lemon: please! Anyone who dares to cook the caviar should be cooked herself. Caviar must be eaten raw. And while on the subject of Prunier, here’s an idea for Valentine’s Day:

since 2007, Prunier has been producing special, 100g tins of caviar inspired by “love” and decorated by Yves Saint Laurent.

Now, moving closer to the serving table, take notice of how large the spheres of the eggs are: the larger, shinier and more perfect they are, the higher they are in quality. A clearer colour black is more precious. Now collect a small spoonful, take a whiff. A faint scent of seaweed should be the absolute most you should smell: caviar should not smell of fish. And it shouldn’t be all that salty either.

Every single tiny egg should be like a juicy sphere whose only aim is to explode onto your palate, giving you a tiny burst of ecstasy that should last no longer than a couple of minutes

If, instead, you are the ones who are presenting your hosts or guests with this special gift, keep in mind that the highest quality is called Almas, which means “diamond” in Russian. Fished in the Caspian Sea and come from the Beluga sturgeon: this is, hands down, the Rolls Royce of caviars, in a category all its own. This variety is sold only by London’s Caviar Houseand is packaged in a round, 24 karat gold box, costing around 40,000 euros per kilo. Luckily, it’s sold by the gram.

When serving, show that you’ve put some thought into it and serve it with white bread, blintz or pastry bread, lightly spread with artisanal butter. The most impressive thing, of course, would be to make the butter yourself – but if that’s just too much you can pick a top quality butter, serve it at room temperature and mix it with a couple of drops of vodka. Or else, soft butter that you mix with some whipping cream and lightly acidify it with a few drops of lemon or a spoonful of natural, low fat yogurt

Whether you’re guests or hosts, caviar is happily paired with either French or Italian “bubbles” when enjoyed in a normal, city-winter climate. If you happen to be in arctic temperatures, high up in the mountains or somewhere in Scandinavia, well then, vodka is permitted.


 Caviar is a source of vitamins and minerals, including omega3, which helps to promote a healthy nervous, circulatory and immune system. One serving of caviar has an adult’s daily requirement of Vitamin B12. Other nutrients included are vitamins A, E, B6, Iron, Magnesium and Selenium.


Caviar is one of the oldest delicacies

Before raw oysters, before Champagne, before even truffles were deemed a delicacy, caviar was coveted by kings and the aristocracy. Ancient Greeks, Romans and Russian tsars were all known to splurge on caviar.

The salmon roe on your sushi is not caviar!

Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea. The term refers to unfertilized salt-cured fish eggs from different species of sturgeon. Just about all 26 species of sturgeon have been used for caviar.

The most expensive caviar on record is from a 100-year-old fish

Almas caviar, from the eggs of 60 to 100-year-old Iranian beluga sturgeon, clocked in at roughly $35,000 per kilo.

Caviar is judged on its color, flavor, texture and maturity

The finest caviars are older, larger eggs that are lighter in color. Lower quality is younger, with a less intensely fishy flavor, and darker in color.

Caviar is like wine

Caviar junkies and VIPs will seek out reserve caviar, the rarest and most expensive ones. In the Middle Ages, many countries had laws that required the finest caviar to be reserved for the monarchy.

Caviar is like Prozac and Viagra

Historically, caviar was prescribed to alleviate depression. Recent studies show that high doses of omega-3 fatty acids may alleviate symptoms of depression and was also prescribed for impotence