Altima Caviar launched it’s first Chef’s Round Table Blind Tasting at La Goulue on August 9, 2024.  Lending their expert palates to this fun focus group were Thierry Beaud and Chef Kevin Sawyer of Titou Hospitality (PB Catch and Pistache; Francesco Blanco and Chef Fabrizio Giorgi of Cafe Sapori and Chef Gwen Le Pape, Sommelier Xavier To Van Trang and Chris Snyder of La Goulue.

In addition to a couple of bottles of chilled Tattinger, six different grades of caviar were presented, including three from Altima’s curated collection.  The varieties included two Siberian Baeriis (France and Madagascar), two Oscietras (Israel and Asia), a Beluga Hybrid (Bulgaria) and a Kaluga (Asia).  The tins were identified by numbers only.  Chefs were given tasting note cards and asked to share their comments, rate color, taste and pop and list their three favorites.

The big reveal?  Altima’s curated collection which includes the Amber Oscietra and Siberian Baerii were among everyone’s top three!

“The camaraderie among this group was fabulous to experience and it was so fun to see how focused they all were. This is the best part of being in the caviar business!  Sharing with and learning from the best while having fun,” said Maribel Alvarez, co-founder of Altima Caviar.