Calvisius Caviar: A Royal Experience Made Sustainable and Good Enough For Singapore Airline and NY’s Top Chefs

There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river—a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar—the kind that, like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer, Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for Gordon Ramsay in NYC’s London Hotel. It’s also served on the first class flights of Lufthansa Airline, Thai Airline, and Singapore Airline. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons—the first and only of its kind. The space, designed by renown architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items—any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,” in a martini glass atop creamy mashed potatoes—the perfect textural foil to the caviar’s snappy texture and robust flavor.

For novices developing their caviar palates, Calvisius offers tasting flights called “solamente,” ten-gram portions with all the necessary accoutrements for extensive tasting. The beverage list—a comprehensive menu with the most high-end names in Champagne and vodka—gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar through their e-commerce site, www.calvisiuscaviar.com. Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

Calvisius Caviar Lounge is located at 58 East 58 Street, in the ground level of the Four Seasons Hotel. It is open from 12-9 PM daily, with availability for private gatherings and parties. To purchase online or learn more about Calvisius Caviar, please visit www.calvisiuscaviar.com.Calvisius Caviar

Copyright 2012 By Punchin International. All Rights Reserved.

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Petrossian offers special Caviar Menu to celebrate it’s 25th anniversary

 Petrossian_CaviarCube_Martini
To celebrate the 25th year of this famous
restaurant, Petrossian will offer a
sumptuous CAVIAR-centric 4-course prix
fixe menu at the very special price of
$100 per person, plus wine, tax and
gratuities. Available all evenings from
6.00pm on.
Founded in 1984, New York’s Petrossian restaurant is housed in the
historic Alwyn Court Building on Manhattan’s West Side, one block
from Carnegie Hall and four blocks from Lincoln Center. Owned by the
Petrossians, it serves a French-influenced contemporary menu that
features the caviar, smoked fish, and foie gras delicacies for which
Petrossian is known throughout the world. Lunch, dinner, and brunch
can be enjoyed at either the art deco style mirrored bar or in the
dining room. Designed by Ion Oroveanu, the restaurant features
Lalique crystal wall sconces, bronze sculptures from the 1930’s, etched
Erte mirrors, Limoges china, Lanvin chandelier and pink Finnish
granite, all harmonizing to create a visual ambiance that can be
savored equally with the unsurpassed gourmet experience.
Petrossian New York is located at:
182 West 58th Street
(58th St. at 7th Ave.)
New York, NY 10019
Hours:
Monday-Thursday: Lunch, 11:30 a.m – 3 p.m., Dinner, 5 p.m. – 11 p.m.
Friday: Lunch, 11:30 a.m – 3 p.m., Dinner, 5:30 p.m. – 11 p.m.
Saturday: Brunch, 11:30 a.m – 3 p.m., Dinner, 5:30 p.m. – 11 p.m.
Sunday: Brunch, 11:30 a.m – 3 p.m., Dinner, 5 p.m. – 11 p.m.

 
petrossianSignatureSturgeondish

Copyright 2011 By Punch In International. All Rights Reserved Disclosure

PETROSSIAN: Why is the price of caviar dropping?

Petrossian Armen%20Petrossian%202010-1 

PETROSSIAN

Editorial
Why is the price of caviar dropping?

The world is changing, the crisis has affected the economy more than one might think, but in the stream of bad news, there is some good: the price of caviar continues to fall! Let me explain why…
First of all, the worldwide development of caviar through fish farming went from 500 kg to 120 tons in 12 years. This is based on the considerable rise in the price of wild caviars throughout the same period. These increases made the work of caviar from farmed sturgeon profitable. Today farms have reached their cruising speeds leading to substantial savings and more diversified species: Baeri (Siberian Sturgeon) of course, as well as Transmontanus (American White Sturgeon), Gueldenstaedti (Russian Ossetra Sturgeon), to which is now added less known species such as Shrenki (Chinese Sturgeon), without counting the many hybrids.

Finally, there has been considerable growth in fish farming throughout the world in Europe, the United States, China, the Middle East, South America and soon the Caspian Sea! All these elements, combined with the 2008 and 2009 crisis, have led to a drop in the price. But this is not to say that there is no longer Caviar and caviar. Professionalism, rigor and work on the product are always necessary to obtain exceptional caviar. As with wine, just having a good grape is not enough.

You also need to be suspicious of advertising spin and spectacular decreases on over-exaggerated previous prices, false Ossetra or Beluga products, false wild caviar from hybrids with unknown names, allegations of purity and sustainability and all marketing gimmicks, which, unfortunately, are far too numerous. Recent polls have shown that consumers think that the price of caviar is higher than it actually is. Even though the price today is the same as it was 10 years ago!!!

A certain amount of misinformation is circulating about wild caviar…
Caviar is a product that is managed by quotas. For a quota to be published by the CITES, it is required that the countries that share the product’s resource region reach an agreement on the sharing of this resource. Once again this year at the end of June, the countries that boarder the Caspian Sea did not reach an agreement. As a result, the quotas where published in August but the European Scientific commission suspended imports. Therefore, there is little chance of wild caviar reaching the table this holiday season.

It is not necessarily impossible that Europe might end its suspension, but the chances that these products could be exported in time for the Christmas holidays are very low. This situation does not mean that there will not be wild caviar on local markets, or that the sturgeon resource in the Caspian Sea is decreasing. According to our information, the resources are stable. Due to current economic conditions, illegal catches do not find any takers, and this has the effect of reducing the black market price. This is all the more so since the domestic market has the tendency to fall into line with international market prices, leaving less profit to illegal dealers.

By Armen Petrossian

Gift Baskets and Samplers

Make an impact this season when you give an awe-inspiring gift basket or sampler from Petrossian. Your gift will speak volumes about prestige and excellence.

There is a lot of thought in each Petrossian gift medley, comprised of complementary delicacies that create stunning symphonies of taste and texture, elegance and refinement. Likewise,  samplers offer a taste of Petrossian’s gourmet luxury, a great way to introduce someone to the thrill of Petrossian dining.  All you have to do is order it! Gift giving has never been easier…and your gift recipients will never be happier.

  • Petrossian baskets are shipped as shown in our images, perfect for long-distance gift giving.
  • Give the gift of diversity: Our baskets and samplers are a great way to sample a variety of Petrossian products.
  • Most baskets include items special to the boutique and not sold individually on the Petrossian website

Click Here To Visit The Website & Purchase Caviar Onlinecaviar_prd_373_th

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Copyright 2010 By Punch In International. All Rights Reserved Disclosure

Calvisius Caviar Lounge: A Royal Experience Made Sustainable, Served In A Romantic Setting

Calvisius1%20alta

Calvisius Caviar Lounge is located at 58 East 58 Street, (212) 207-8222, in the ground level of the Four Seasons Hotel. It is open from 12-9 PM daily, with availability for private gatherings and parties. To purchase online or learn more about Calvisius Caviar, please visit www.calvisiuscaviar.com.

_______________________________________________

              Step into the little jewel-box and you are transported to Europe, Romance and Fantasy at once. There is nothing quite like it in New York City. To fully appreciate the experience, let’s give a little background. There is no question that Italy’s traditions surrounding food and wine are countless—but historically, caviar has been left to the Russians. Little do most people know that Italy is rich with “black gold,” with stories of its discovery dating back to the late 1400’s, when Leonardo da Vinci happened upon a magnificent sturgeon in the Ticino river—a tributary of the Po. As the legend goes, he harvested its roe as a long-fabled gift to the young princess, Beatrice d’Este, whose “treasure chest of small black pearls” were comically much-hyped and never seen. The Ticino river has remained, ever since, a secret source of top-grade sturgeon caviar—the kind that,  like Beatrice’s, is quickly gobbled up and savored bite for bite. But the secret is spreading as Europe’s most recognized and voluminous producer,

Calvisius, proves that Italy’s sustainably farmed caviar is, more than ever, a true royal experience.

            Most easily found at their ultra-chic lounge in the ground floor of New York City’s Four Seasons hotel, Calvisius is the top choice caviar for acclaimed chefs like Eric Ripert and Michael White, who use it generously in their restaurants. Its taste and quality are unlike any other, as Calvisus is both farmer and producer—not like your typical merchant who must go through several middlemen. With a sustainable aquaculture farm located in the Brescian lowlands of Calvisano, Italy, Calvisius has direct control over every aspect of its fish and their eventual product.

calvisius display_side

            These practices are exactly what makes Calvisius caviar so special: from the natural spring water they swim in to the optimized, exclusive feed they’re given, every aspect of the fish’s is controlled for their utmost well-being. The roe they yield is the purest, most clean-flavored product on the market, free of contaminants or water pollution—often the downfall of wild caviar. Agroittica’s perfect conditions allow the caviar harvest to extend through most of the year, resulting in a smaller shelf life and, therefore, a true malossol (low-salt) product with a more delicate, true flavor. Furthermore, each tin of caviar is properly labeled so that it can be traced to the exact sturgeon it hails from, giving Calvisius a comprehensive understanding of each batch’s freshness, provenance, species type, and so on.

           

calcisius outside            

To experience these ocean gems, there’s nothing quite like the swanky year-old Calvisius lounge at the Four Seasons—the first and only of its kind. The space, designed by renown architect James D’Auria, is anchored by a beautiful backlit display of Calvisius’ signature items—any of which can be enjoyed at the white onyx bar with a glass of champagne or, just as easily, taken to go. Service is paramount, in keeping with the luxury digs and product. Caviar is most typically enjoyed by the tin, served atop a custom-designed glass dome filled with ice and presented with mother of pearl spoons, blinis, toast points, crème fraiche and French butter. It’s also served “The Italian Way,”

calvisius italian_way1

in a martini glass atop creamy mashed potatoes—the perfect textural foil to the caviar’s snappy texture and robust flavor. 

The proof is in the tin: Calvisius’ white sturgeon malossol, their best seller, features large dark gray pearls whose unmistakably mild, nutty taste reveals the purity and delicacy associated with only the best. It pops and melts on the tongue, hardly salty at all—a sure surprise for those unfamiliar with caviar of this quality. Even more prized, perhaps, is their classic oscietra, almost clear with an amber-like translucence—as pretty as the pearls Princess Beatrice’s court must have imagined. Its aroma is more intense, the texture taut and firm, literally exploding on the tongue and yielding the unadulterated flavors that caviar enthusiasts seek out almost religiously.  In a side-by-side comparison with wild caviar, there’s no doubt that the pristine waters and feed of the farmed variety make it the cleaner tasting, more esteemed choice across the board.

calvisius_lounge

For novices developing their caviar palates, Calvisius  Caviar Lounge offers tasting flights called “solamente,” seven-gram portions with all the necessary accoutrements for extensive tasting. The beverage list—a comprehensive menu with the most high-end names in Champagne (we loved the fruity Ruinart Rose’NV  and complex Krug Grand Cuvee NV) and vodka (Check out Roberto Cavalli from Italy) —gives ample choices for diners to find the perfect pairing for their chic culinary experience.

Should a visit to the lounge be too far a ride for the fix, Calvisius sells their caviar worldwide through their e-commerce site, www.calvisiuscaviar.com. Its direct-to-farmer relationship not only ensures freshness and quality control, but allows Calvisius to pursue the most affordable price point for their gem-like product.  calvis 3 spoonsorologio

If caviar’s consumption has traditionally been seen as a culinary pinnacle and a celebration of life, there’s no question that Calvisius, with its ecologically sound practices, pristine standards, and top recognitions, is at the threshold of caviar’s new era: one that preserves the flavors and textures that make the pearls so very fit for a king, but with the sustainable practices and accessibility that continue to broaden the delicacy’s unique appeal.

calvisius2 lead shotConchiglia%20ok

Calvisius Caviar Lounge, with its caring service (orchestrated by the charming General Manager Tommaso Mazzarella), personal touches and divine excesses, is one of NY’s most romantically-elegant indulgences. Perfect before theater (or skip your first course if you are going out to dinner and enjoy it here). We’ll take it for breakfast, lunch, dinner or anytime we get the craving for caviar …  caviar …  and … caviar … Delightful in every way! 


Copyright 2010 By Punchin International, All Rights Reserved.

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