Issue No. 13

There are a number of 'do's & dont's' when it
comes to caviar. Never use a silver metallic
based spoon to serve or eat it. The silver oxidises
the eggs and kills the flavour. The proper way to
do it: off the back of the hand, off a mother of
pearl or horn spoon. Wood, plastic and porcelain
are all fit to serve caviar too. You can also serve
off a GOLD spoon, if you have one!
Once they drove 560 miles in a day to do a
taste session for their caviar with a top
chef and his team. It was worth it. Wendy
presented Ebène in a blind taste test and it
won hands down “Pound for Pound Ebène
caviar is the best caviar we have ever
tasted” declared the chef.
In fact their caviar is so popular it’s
appeared on the BBC foodie show Great
British Menu no less than three times. It
was even used in a dish prepared by
Britain’s youngest Michelin star chef Aiden
Byrne, scoring a perfect 10 from the 2*
Michelin Chef Judge.
Now Wendy and Mike import the caviar to
the UK, delivering not just to loads of top
chefs but to consumers by post in chilled
packaging that ensures it arrives in perfect
condition. “It’s not just for celebrities, the
rich and top chefs, it’s an accessible
product that everyone can enjoy” says
Wendy.
Their website has lots of recommendations
for how to eat it and pair it with
other food, Champagne, perhaps vodka,
but some of Mike’s favourite ways to
indulge include simple blinis and a dollop
of crème fraiche, or even with a little
scrambled egg, or mashed potato.
“Great French caviar and great British
produce – it’s entente cordiale on a plate”
quips Mike.
Fine French Caviar
Enter the draw
to win Fine
French Caviar in
time for
Christmas, see