Chef Eric Ripert Offers an Exclusive Caviar

  • Photo © Philippe-Louis Houzé - 2012
    Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
    Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
    Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
    Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012
  • Photo © Philippe-Louis Houzé - 2012

Le Bernardin chef Eric Ripert has collaborated with the New York–based purveyor Paramount Caviar—which has been one of the procurers of the restaurant’s caviar selection for 20 years—to release a limited quantity of his own exclusive blend of farm-raised osetra caviar that can be shipped or hand-delivered to your home.

The plump, golden roe, distribution of which is limited to a total of 20 kilograms, comes from high-grade sturgeon farmed around the world and has a creamy texture and a nutty, briny taste. It is available in 4- and 8-ounce tins ($525 and $1,050, respectively); each comes with a black mother-of-pearl spoon engraved with Ripert’s signature as well as 16 handmade blini imported from France and a serving of crème fraîche. (800.992.2842, www.paramountcaviar.com/ericripertcaviar)

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