News 2011
The caviar’s world unveiled by the Caviar Blog
As passionate as expert, Peter G. Rebeiz invite his blog’s readers on to discover the finest dish formerly served only to the aristocracy: the Caviar. His articles will take you on a sensational journey around this delicacy from its glorious history and market place to a accurate vision of its future.
Balik salmon and a glass of „N“ de Nikolaj: a treasure for gifted palates
The delicate flavour of Balik salmon deserves a unique white wine. Caviar House & Prunier have found the perfect blend called „N“ de Nikolaj.
Meet Caviar House & Prunier at your Globus store
From March to April 2011, Caviar lovers will have the opportunity to taste our caviar during several events in the Globus stores with a Delikatessa *** around Switzerland.
Chef Heberlein's bites - a Trio
Recipe by Oliver Heberlein, Siesmayer Restaurant, Kempinski Hotel Falkenstein, Königstein, Germany
Panna Cotta with citrus shallot confit and Balik salmon tartar
Cream of apple and pumpkin soup with baked “Tsar Nikolaj”
Grilled scallops with ox marrow, Prunier “Héritage” caviar, beetroot mousse and parsley puree
Caviar House & Prunier back in Piccadilly
Since last November, Londoners were able to find again the unique brand Caviar House & Prunier on Piccadilly, corner of St-James Street. The finest food is again available for purchase and moreover it can now directly be eaten in at our new Seafood Bar.
Salmon and cucumber salad
Recipe by Daniel Humm, Chef, Eleven Madison Park, New York, USA
The Seafood Café opened in Geneva
The Seafood Café settled in last November in Geneva’s city center. Its attractive caviar cart and seafood table delight customers from Monday to Saturday on the first floor of the Shop Caviar House & Prunier, 30 rue du Rhône.
