Épicerie & cave

Soft blinis are the customary partner to caviar.
A touch of crème fraîche prolongs the creaminess of the pearls, for a final note of indulgence. It is best to avoid any foods with overly pronounced flavours, which would mask the finesse of the pearls.
When it comes to pairings, a brut or a blanc de blancs champagne accompanies the tasting particularly well. You may also pair it with an ice-cold vodka, the historic match, in keeping with the Russian tradition.

We recommend our salmon hearts, finely sliced in the sashimi style, served on their own or on brioche toasts. Their melting texture makes them a dish that is especially prized as an aperitif.
Think too of our selection of taramas and spreads, to be served on blinis fresh from the oven or on crisp toasts. You can also create indulgent tartines or aperitif verrines with our Prunier sardines or crab claws.

Foie gras is a refined dish that most often opens a festive meal. It is usually enjoyed as an aperitif or a starter, with a salad for instance.
Cut into thin slices, it is then served on brioche toasts, sometimes alongside a chutney to bring a sweet-and-savoury note.
Foie gras is often paired with a champagne whose liveliness contrasts with the richness of the product, or with a Sauternes.
Duck delivers a more pronounced, distinctive taste, goose a finer and more unctuous one.

Champagne remains the most customary match, in a blanc de blancs or a brut nature, to reveal the most subtle notes. Ice-cold vodka, in its minimalist purity, is the historic match for caviar. And a dry, mineral white wine such as Chablis or Sancerre beautifully underlines their briny notes. For more indulgent pairings (foie gras), a Sauternes plays the refined sweet-and-savoury card.