Once they drove 560 miles in a day to do a taste session for their caviar with a top chef and his team. It was worth it. Wendy presented Ebène in a blind taste test and it won hands down “Pound for Pound Ebène caviar is the best caviar we have ever tasted” declared the chef.
In fact their caviar is so popular it’s appeared on the BBC foodie show Great British Menu no less than three times. It was even used in a dish prepared by Britain’s youngest Michelin star chef Aiden Byrne, scoring a perfect 10 from the 2* Michelin Chef Judge.
Now Wendy and Mike import the caviar to the UK, delivering not just to loads of top chefs but to consumers by post in chilled packaging that ensures it arrives in perfect condition. “It’s not just for celebrities, the rich and top chefs, it’s an accessible product that everyone can enjoy” says Wendy.
Their website has lots of recommend-ations for how to eat it and pair it with other food, Champagne, perhaps vodka, but some of Mike’s favourite ways to indulge include simple blinis and a dollop of crème fraiche, or even with a little scrambled egg, or mashed potato.
“Great French caviar and great British produce – it’s entente cordiale on a plate” quips Mike.
Enter the draw to win Fine French Caviar in time for Christmas, see page 81
There are a number of 'do's & dont's' when it comes to caviar. Never use a silver metallic based spoon to serve or eat it. The silver oxidises the eggs and kills the flavour. The proper way to do it: off the back of the hand, off a mother of pearl or horn spoon. Wood, plastic and porcelain are all fit to serve caviar too. You can also serve off a GOLD spoon, if you have one!