The legends an autumn

The team of CAVIAR BAR quaked as an aspen leaf. Sure! It was expected to work under the supervision of Serge Fery during the special touring evening at CAVIAR RUSSIA. Yesterday all the guests had the exceptional opportunity to taste 4 great Chef’s specialty with caviar. Evgeniy Ermolaev, the sommelier of wine company Fort, was responsible for the enogastronomic assistance of the event. The first dish was caviar and tender cauliflower mousse with truffle oil with mango flavour. Then there was carpaccio of langoustine with creamy horseradish and citrus powder with starry sturgeon caviar. In the middle of the evening, the Chef represented a particular dish – potato ratte with foie gras, flavoured oil and white sturgeon caviar. Combining the simple parts of the dish in a certain series, the guests could feel gradually their taste to develop, haute cuisine to thrive. A soft dessert of avocado, pink grapefruit with topping of sturgeon caviar became the closure. Each dish, being light and tasty, simple in form, was a testimony of fine and delicate flavour. Bravo, Maestro!