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We bring you the very latest in gastronomy, architecture and design. Every Saturday at 8.20 am Paris time.

LIFESTYLES

LIFESTYLES

Latest update : 2013-01-02

French-made caviar

Caviar consumption is at its highest over the festive period. But with wild sturgeon facing extinction in eastern countries, there are restrictions and bans on importing wild roe. More and more countries, including France, are producing farmed caviar.

Adresses:

Caviar de France
Route de la Cassadotte
33380 Biganos
+33(0) 5 56 82 64 42
http://www.caviardefrance.com/

Petrossian
144 rue de l'Université
75007 Paris
+33(0) 1 44 11 32 32
http://www.petrossian.fr/

By Electron Libre

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Archives

2014-09-06 gastronomy

Hay, a wild new craze

A wild new craze is arousing chefs’ creativity. Whether used in an infusion or in a casserole, hay is making a comeback to our tables and is offering new taste sensations.

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