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Think luxury ingredients and it’s likely that truffle or lobster, or caviar spring to mind. True caviar heads will tell you exactly how to eat caviar correctly and how to serve it – and the details are very precise, believe us – but here are five Michelin-starred chefs using it in dishes in different ways.
See more from our Michelin Chefs cook series
First up, legendary French chef Guy Savoy prepares a decadent layered caviar dish with two different kinds of caviar, a green been puree and a sabayon.
Jonny Lake, head chef of the three Michelin star The Fat Duck in Bray creates oil from British caviar as part of a lamb and cucumber dish.
Gordon Ramsay heads down to Andalucía in Spain to check out locally farmed caviar and creates his own caviar dish with the spoils.
Jean-Georges Vongerichten creates a signature dish of scrambled egg in the shell topped with cream and caviar.
Finally, Tim Raue creates a dainty starter combining caviar with sprat meringue and yuzu marmalade – and it looks absolutely delicious.
