Serving caviar, a true gourmet delicacy, is a small ritual in its own right. Whether it’s the best genuine black sturgeon caviar or the red salmon variety of the best quality, the taste is superb, so real connoisseurs recommend serving it without any side dishes. It’s best to use an ivory, nacre or glass spoon, which doesn’t affect the typical fine aroma of caviar; each mouthful should be washed down by French Champagne or chilled Russian vodka. Whether you opt for this type of serving, or add some of the suitable side dishes, caviar should always be served on crushed ice. An ice bowl made by Atelier JM Lesov is over 50 cm high, of a distinctive shape, and made of the purest white china, with manual gilding. The original figural design is the work of the academic sculptor Jiří Laštovička, bringing another magic layer to festive dining and gourmet experiences.
© 2015 Atelier Lesov
