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Malakhoff Caviar, Cannes (2026)

03/02/2021

It is a simple yet divine combination suitable for every day and any time of the day: cream cheese and cucumber sandwich with caviar.
8 slices of toast bread
120 g cream cheese
80 g creme fraiche
1/3 organic lemon zest, finely grated
20 g melted and cooled butter (burnt if you have)
sea salt to taste
freshly ground pepper to taste
200 – 300 g of finely sliced cucumber
4 large tsp Malakhoff caviar
In a bowl, place cream cheese, lemon zest, and creme fraiche. Mix with a hand whisk on a medium speed until creamy. Add butter, and whisk in just to incorporate it. Add salt and pepper to taste (if you wish, for a deeper taste, you can add a teaspoon of Worchester sauce too).
Cut off the crusts. Spread the cheese on all eight slices and top four of them with cucumber, gently spreading over caviar. Top with another half of the bread and serve.

01/02/2021

Refreshing Riesling wine with delicate citrus nuances, white flowers and pleasant minerality. The taste of the wine is extremely dry with an energetic acidity level, yet relatively full-bodied for the Moselle Riesling. The high acidity characteristic of Riesling grapes makes the taste more energetic and fresher – it forms a perfect combination with Malakhoff Royal Imperial caviar, which is denser and fattier in taste. It is important the everything related to salinity – the sea – is enjoyed with wine that does not suppress it but rather creates synergies and even new taste adventures that highlight and compliment the product. Pairing by sommelier

28/01/2021

It takes no effort but the best ingredients to make this filled potato recipe. It takes a few spoonfuls of our caviar, to make it perfect.
4 medium-size potatoes
2 tbsp butter
4 tbsp milk
1 lemon zest, finely grated
sea salt to taste
pepper to taste
4 tbsp creme fraiche
4 tsp Malakhoff caviar
freshly ground pepper
Preheat the oven 200 hot. Place potatoes in a pan and bake them in the oven for around 1 h or until soft. Take out and cool a bit, just so that you can handle it.
When the potatoes are cool enough to handle, cut off 1/4 of each potato and scoop the inside into a bowl, leaving a bit on the sides of the potatoes. Scoop the tops too.
Mash the potatoes with a fork, add milk and melted butter, lemon, salt, and pepper. Mix and divide among the potato skins. Put into the oven and bake until the filling is hot, around 15 to 20 minutes until golden. Take out and serve each one with 1 tablespoon of creme fraiche and 1 tsp caviar. Sprinkle a tiny bit of freshly ground pepper, if you wish.

25/01/2021

Placed on a creamy spaghetti, caviar is the star of this simple yet divine dish best made... every day.
300 g creme fraiche
1 tsp thyme leaves
1 organic lemon zest, finely grated
30 g butter, pieces
240 g spaghetti
sea salt to taste
freshly ground pepper to taste
4 large tbsp caviar to serve
Bring a pot of water to boil, season it with salt, and cook the spaghetti according to package instructions.
While pasta cooks, place a pan over medium-high heat, adding creme fraiche, lemon zest, thyme, salt, and heat. When hot, vigorously mix in butter.
When the pasta is al dente, drain it, saving some of the cooking water (like 70 ml). Place the spaghetti in the pot with the sauce, and toss. If it feels too dry, add cooking water and toss the pasta one more time. Serve dividing between four plates, topping with caviar and some freshly ground pepper.

22/01/2021

With the weekend approaching, it is a good idea to find the best pairing for your jar of Malakhoff Premium Caviar. Sommelier has made a very classic and perfect pairing for you to enjoy these days.
Mature and rich champagne with a creamy structure, yet very refreshing character. The style of the house is defined by the elegant and feminine Chardonnay grape, making this one of the most delicate champagnes that provides nuances of brioche, fresh white fruit and light flowers. The taste of Premium Selection black caviar seems leaner and more intense, and together with Taittinger, these two elements complement each other and highlight each other’s best qualities.
We could not agree more, yet in case you don’t believe us, we suggest you to try. Do not forget to buy a freshly baked baguette and the best butter you can get.

20/01/2021

When it comes to serving our caviar, there is nothing more excellent than a crispy latke with melting creme fraiche and a heaping teaspoon of Malakhoff caviar. Any caviar is good, but we would suggest Royal as the best one for this dish.
Latkes with caviar
360 g potatoes, roughly grated
40 g onion, roughly grated
15 g cornflour
1 egg
sea salt to taste
freshly ground pepper to taste
1/3 tsp crushed fennel seeds
1/2 tsp fresh thyme leaves
around 60 ml neutral oil for frying
4 tbsp creme fraiche
4 tsp Malakhoff Royal caviar
Place potatoes and onion in a large colander, press them down, squeezing out as much liquid as possible. Place in a bowl, add egg, flour, salt, pepper, thyme, and fennel seeds, and mix.
Heat the pan, add oil, and when hot, take a tablespoon with potato mixture and lower into the oil. Fry from both sides until crispy and ready. Take out and place on a paper towel.
Serve with creme fraiche and caviar, sprinkling a tiny bit of freshly ground pepper.

18/01/2021

Sommelier loves our caviar and pairing it with wine. Here’s what he has to say about our Premium Selection Caviar: “An intense oily structure and lightly herbecous character with a touch of sea salt, smoky nuances and light bitter finish, resulting in a fresher style of caviar.”
He has chosen a very unique wine Furmint Auslese Heidi Schröck 2019 from Rust, Austria where Heidi Schröck produces some of the best Austrian sweet wines.
Pairing. A rendezvous of two elements - sun and sea. Ripe and juicy with sweet elements of peach, quince and a touch of mint, the wine’s sweet finish softens the salty, earthy and bitter character of the caviar.
Caviar. Nous sommes ici en présence d’une structure huileuse intense et d’un caractère légèrement herbacé avec une touche de sel de mer, de nuances fumées et d’une fin légèrement amère résultant en un style plus frais de caviar.
Boisson. Associé au Furmint Auslese Heidi Schröck 2019 de Rust, en Autriche, où Heidi Schröck produit certains des meilleurs vins doux autrichiens.
Accompagnement. Cette combinaison est le rendez-vous de deux éléments - le soleil et la mer. Mûr et juteux avec des éléments sucrés de pêche, de coing et une touche de menthe, la douce fin du vin adoucit le caractère salé, terreux et amer du caviar.
Икра. Богатая, маслянистая структура и легкий травянистый характер с нотками морской соли, легкие оттенки дыма и тонкое горькое послевкусие придают свежесть этой разновидности черной икры.
Напиток. Вино Furmint Auslese Heidi Schröck 2019из Руста, Австрия, где Хейди Шрок производит одни из лучших сладких вин Австрии.
Сочетание. Рандеву двух элементов – солнца и моря. Сладкое послевкусие насыщенного, сочного вина со сладкими оттенками персика, айвы и капелькой мяты смягчает соленый, землистый и горьковатый вкус икры.

14/01/2021

The best weekend breakfast there is! Avocado on toast served with poached egg and caviar. You can skip the egg and serve it right away with avocado. Both ways are very tasty, but it is exceptional with the egg, especially with that runny yolk trying to escape the walls of egg whites.
2 ripe avocados
1 tsp lemon juice
2 tbsp extra virgin olive oil
1 tsp chopped dill
1 tsp chopped parsley
sea salt to taste
freshly-ground pepper to taste
a tiny bit of garlic, grated
to serve:
2 large slices sourdough bread
4 small eggs
1 tbsp vinegar
4 small tsp Malakhoff caviar
Mash avocados with a fork. Add lemon zest, oil, parsley, dill, garlic, salt, and pepper. Cut each slice of bread into half. Spread with avocado.
Boil water in a pot. When it reaches a boil, reduce heat and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon, so the excess egg white drains away. Carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve desired doneness (about 3‒5 minutes). Carefully remove the egg from the pot and place it on a plate. Repeat with the remaining eggs.

19/11/2020

Our beautiful Amur Sturgeon DIAMOND Black Caviar is sourced from 14-year-old sturgeon, giving us the pleasure to eat grains between 3.3 and 3.5 mm in diameter. With its greyish black colour, they are beyond exceptional.
Available in 10g, 20g, 30g, 50g, 125g, 250g, 500g and even 1kg metal vacuum tins, they will be delivered to your door. Order via Wolt in Latvia or our website.

16/11/2020

Celery remoulade salad with caviar
This may be an unfamiliar combination, yet it so fantastic as the remoulade has hidden notes of anchovies, crispiness, and freshness, but the yolk gives extra smoothness as well as the caviar that is needed the last moment. That wonderful taste of iodine, water, saltiness, and freshness.
300 g peeled celery root, thin strips
250 g peeled and deseeded cucumber, thin strips
2 soft-boiled eggs
4 tsp MALAKHOFF ROYAL caviar
remoulade
75 g mayonnaise
1 tsp Dijon mustard
1/2 tsp chopped tarragon
1 anchovy, finely chopped
sea salt
pepper to taste
If you have time, make the remoulade at least 4 h or even 12h before making the salad. Mix cucumbers with a bit of salt and leave for an hour in a colander over a bowl to release the liquid.
Mix celery and cucumbers (squeeze off the liquid before) with the remoulade and leave for 1-2 hours for the flavors to infuse. Serve the desired quantity and top with half of the egg (yolk up) and caviar.

11/11/2020

Born in Aix-en-Provence, Alexandre Freguin began his career as an apprentice at Michelin-starred Restaurant Pierre Reboul. He has been working in restaurants like Eskis and Les Loges (Lyon), L’Enclume in Cartmel (UK), Casadelmar (Porto Vecchio), Jean Sulpice (Val Thorens), and Moor Hall (UK) ever since.
He has been a regular judge on wine competitions like Decanter World Wine Awards ( ), and we are delighted to have him appreciate the taste of our outstanding caviar, that he has paired with exceptional drinks we will share soon.
After earning the title of Best UK Sommelier 2018, spending some time in Chez Bruce as Head Sommelier and Wine Buyer, he has returned home to Provance to work on different projects such as a Wine education program and vineyard work. When not on the floor, he spends most of his time travelling in the world’s vineyards and enjoying our caviar, too, we believe.
Photo Jean Bernard.

Malakhoff Caviar

03/02/2021

01/02/2021

28/01/2021

25/01/2021

22/01/2021

20/01/2021

18/01/2021

14/01/2021

19/11/2020

16/11/2020

11/11/2020

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