Host with precision
Caviar is delicate. The difference between a good service and an exceptional one is usually temperature, timing, and restraint.
Keep cold
Refrigerate immediately
Serve with
Mother-of-pearl, horn, glass, or ceramic
Open tins
Enjoy the same day when possible
Storage
Place tins in the coldest part of the refrigerator as soon as they arrive. Keep them sealed until service and avoid repeated warming and chilling. Never freeze caviar unless the producer specifically instructs it, because freezing can damage texture and bead integrity.
Service
Set the tin over crushed ice shortly before serving. Use non-reactive utensils such as mother-of-pearl, horn, glass, or ceramic. Avoid metal spoons — reactive metals can affect flavor and are against our house standard.
Portioning
For a tasting, plan roughly 30 grams per guest. For a cocktail garnish or composed bite, smaller portions can still feel generous. If caviar is the centerpiece of the table, order more than the minimum so guests can return for a second spoonful.
What to know
Champagne, chilled vodka, blini, creme fraiche, soft egg, potato, and cultured butter all support caviar without crowding it.
Heavy smoke, sharp onion, citrus, and excessive heat can flatten nuance. Use them carefully, if at all.
Bring caviar out when guests are ready. It should arrive cold, glossy, and intentional.
More guides
