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Why you’re seeing caviar on menus everywhere

by Jesslyn Lau

Caviar farming is making the once super-exclusive ingredient much more accessible.

The post Why you’re seeing caviar on menus everywhere appeared first on The Peak Magazine.

Posted in Alain Ducasse, Andrew Walsh, Brett Redman, Caviar, Cure, David Chang, Eric Ripert, Ethical farming, Exmoor Caviar, Expensive ingredients, Food, Gourmet & Travel, Hotel Plaza Athenee, Kaluga Queen, KC Caviar, Le Bernardin, Miyazaki Caviar, Momofuku, Neptune, PDT, Premium Ingredients

Why you’re seeing caviar on menus everywhere

by Jesslyn Lau
Slow cooked egg caviar Andrew Walsh, Cure

Caviar farming is making the once super-exclusive ingredient much more accessible.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Alain Ducasse, Andrew Walsh, Brett Redman, Caviar, Cure, David Chang, Eric Ripert, Ethical farming, Exmoor Caviar, Expensive ingredients, Food, Gourmet & Travel, Hotel Plaza Athenee, Kaluga Queen, KC Caviar, Le Bernardin, Miyazaki Caviar, Momofuku, Neptune, PDT, Premium Ingredients, Slider - Food & Drinks, Slider - Home
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