Just got off the phone with Steve at Blis Caviar and the results are in. We are able to speak so highly of these roes prior to our own consumption on the basis of Steve’s commitment to excellence and determination to only produce the best. His own response to the resultant caviars is a touchstone for their quality and unique flavor profiles. As we all strive for perfection, Steve seems to be getting close. The infused sea trout roes of vanilla-Armagnac, bacon and eggs (smoked salt and bourbon-aged maple syrup), sake-smoked fleur de sel, and sake-fleur de sel were a smashing success. The pride one takes in shaping ingredients—rather than highlighting their inherent qualities—is not a born trait but a driven passion. We look forward to the arrival of these roes and the chance to integrate them and actually let them drive our menus.
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