La Cantine du Troquet cooks Caviar D’Aquitaine

This December 2017, head to the various Cantine du Troquet to discover really delicious treats. During the Holidays, French chef Christian Etchebest put caviar on his menu with recipes from producers of Caviar D’Aquitaine.

At each Cantine du Troquet, the chef is going to propose a unique recipe with the world’s best caviar. With this operation, the chef wants to prove us that Caviar D’Aquitaine is much better than Chinese caviar and raises awareness about its production that takes 17 years (please!).

At the Cantine du Troquet Cherche-Midi, chef Benjamin Arnaboldi offers a starter with a very tasty rolled potato, light scrambled eggs, double cream, smoked oil and its Caviar D’Aquitaine (€29/person).

At the Cantine du Troquet Rungis, Stéphane Bertignac, offers the sour scallops carpaccio enhanced with Caviar D’Aquitaine (€29/person).

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At the Cantine du Troquet Dupleix and Cantine du Troquet Pereire, we enjoy a delicious cod, crispy pig’s trotter with kaffir lime, with a Caviar D’Aquitaine and Corsican velvet crab juice (€39).

At the Cantine du Troquet Pernety, William Hall offers a velvet crab consommé jelly, onions espuma with citrus fruits peels and Caviar D’Aquitaine (€29).

These recipes based on caviar will seduce with caviars from the association Caviar D’Aquitaine, four producers brought together with a bill of specifications allowing them to get a delicious caviar, without a too iodic taste (Caviar Perle Noire, Caviar Ebène, Caviar-Perlita or Caviar Sturia Vintage).

And for this operation, Christian Etchebest and the association Caviar D’Aquitaine give away 6 Christmas boxes. In this box (worth €149), each of these four producers gave a 20-g box of caviar of their own production!