The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Kamchatka crab (Paralithodes camtschaticus), also known as the Pacific king crab or king crab, is one of the largest crustaceans in the world. Caught in the icy waters of the North Pacific, particularly around the Kamchatka Peninsula (Russia) and the Sea of Okhotsk, subject to fishing regulations by way of annual quotas to protect the resource. Its meat is exceptional: long, firm meat, a sweet, lightly briny flavour, with no bitterness. The claws, particularly prized, offer the densest and most expressive meat. The legs are also highly sought after, for their substantive volumes of meat. Our selection favours only pieces of the finest quality, in keeping with the standards of sustainable fishing. Kamchatka crab holds a place of honour at the great Russian and Asian tables, Japanese ones in particular, where it ranks among the essential signatures of prestige menus.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Balik Mustard and Dill Sauce is the signature accompaniment of the House of Balik. Made to a traditional Swiss recipe, this sauce balances the sweet mellowness of the mustard with the herbaceous freshness of the dill. It is the established accompaniment to smoked salmon, particularly in Scandinavian dishes such as gravlax. The aromatic profile is balanced: pronounced enough to bring dimension to the dish, mellow enough not to mask the finesse of the salmon. It is this mastery that sets the Balik sauce apart from more aggressive mustards or generic dill sauces. Ideal for accompanying slices of Balik smoked salmon (Tsar Nikolaj, Sjomga, Overture), gravlax, but also garnished blinis and certain cold fish-based preparations.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.

The Set of 6 mother-of-pearl spoons is our essential reference for accompanying any tasting of caviar among several people. Each spoon is handmade, which gives them slight variations in shape and colour (from pearly white to a soft pink). These variations bear witness to their handcrafted nature and the uniqueness of each piece. Mother-of-pearl is the noble material for tasting caviar. Its neutrality on the palate preserves all the finesse of the pearls, unlike metal (and silver in particular), which oxidises the caviar and leaves a metallic note on the palate. This tradition dates back to the Russian tsarist courts, where mother-of-pearl was always favoured for serving. The presentation case protects the spoons in everyday use and makes them easy to keep between tastings. It also makes them a fitting gift, to be given for a special occasion or alongside a caviar order.