Behold Culinary Artistry!
Chef Ross Melling at Bouchon in Napa valley shared a unique food mashup with us: a caviar-topped deviled egg. “Eggs On Eggs” is how he referred to it…and it is majestic in its beauty and flavor:
It’s a pleasure to watch great Chefs Like Melling at work, and it inspired me to share some other caviar-induced combos:
Time To Celebrate Amazing Culinary Mashups!
Let’s begin with a tater tot topped with creme fraiche and caviar! This is from the restaurant Archetype, located in St. Helena, California, in the heart of wine country…
Caviar Rules!
I love caviar, and I love tater tots, so this is a great great thing…peer upon it again:
The flavors of potato and caviar just sound right – and I found another example of this mashup as well, this time with caviar anchoring one end of a french fry:
And it reminded me…
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johnrieber 
It is some time since I had caviar. We used to visit an excellent Russian restaurant in London called ‘Potemkin’, which has sadly now closed down. I always had something with caviar on it back then. If you are ever in London, I can recommend this still-thriving restaurant, with a varied East-European/Russian menu, and a great atmosphere. http://www.balticrestaurant.co.uk/
Best wishes, Pete.
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That sounds great, Pete – here in Los Angeles there is a place called Petrossian, all caviar dishes all the time – we ate there last year and Tommy Lee Jones was next to us….he never smiled once during his meal!
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He doesn’t seem like a very ‘smiley’ person, I have to say.
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