News & events 2011

Chartreuse of goose foie gras with ice wine served on quince puree

Recipe by Elmar Simon, Chef, Balthasar, Paderborn, Germany

read more...
The caviar's world unveiled by the Caviar Blog

As passionate as expert, Peter G. Rebeiz invite his blog’s readers on to discover the finest dish formerly served only to the aristocracy: the Caviar. His articles will take you on a sensational journey around this delicacy from its glorious history and market place to a accurate vision of its future.

read more...
Balik salmon and a glass of "N" de Nikolaj: a treasure for gifted palates

The delicate flavour of Balik salmon deserves a unique white wine. Caviar House & Prunier have found the perfect blend called „N“ de Nikolaj.

read more...
Duo of asparagus Chartreuse with Balik salmon tartar and Prunier caviar Paris served on cauliflower mousse in iced lemongrass es

Recipe by Mario Pattis, Chef de Cuisine, Romantik Hotel and Restaurant Pattis, Dresden, Germany

read more...
Meet Caviar House & Prunier at your Globus store

From March to April 2011, Caviar lovers will have the opportunity to taste our caviar during several events in the Globus stores with a Delikatessa *** around Switzerland.

read more...
Chef Heberlein's bites - a Trio

Recipe by Oliver Heberlein, Siesmayer Restaurant, Kempinski Hotel Falkenstein, Königstein, Germany

Panna Cotta with citrus shallot confit and Balik salmon tartar
Cream of apple and pumpkin soup with baked “Tsar Nikolaj”
Grilled scallops with ox marrow, Prunier “Héritage” caviar, beetroot mousse and parsley puree

read more...
Salmon and cucumber salad

Recipe by Daniel Humm, Chef, Eleven Madison Park, New York, USA

read more...
The Seafood Caf

The Seafood Café settled in last November in Geneva’s city center. Its attractive caviar cart and seafood table delight customers from Monday to Saturday on the first floor of the Shop Caviar House & Prunier, 30 rue du Rhône.

read more...