The clean taste of Calvisius caviar is exquisite! Each caviar tin is traceable to the sturgeon it came from. Because of its sustainable practices, Calvisius Farm contributes to the protection of the sturgeon and the environment.
Calvisius Caviar Lounge . The Four Seasons Hotel New York . Caviar Etiquette Article by Pauli Antoine . Photography by: Canada-based international photographer, Paolo Porquez
What I have learned at the Calvisius Caviar Lounge is all about appreciating premium roes caviar, on taste, connoisseurs or the Russians refer to this as, “Malossol quality”, meaning “low in salt content”. It is best to know about caviar to appreciate the quality and taste. Best caviar comes from sustainable farmed sturgeons that grow in a perfect environment. Just like coffee comes from the most premium beans and wine comes from the best vines and perfect terroir.
Vice President Tommaso Mazzarella and Pauli Antoine at Calvisius Caviar Lounge, Four Seasons Hotel, 57 East 57th Street, New York.
Caviar EtiquetteTips by Pauli Antoine @Calvisius Caviar @FourSeasons Hotel New York featured by Asian Dragon Magazine April 2014 Issue
Make reservations two weeks in advance. — at Four Seasons Hotel New York.
Demystifying the Regal Roe by Pauli Antoine Calvisius Caviar @FourSeasons Hotel New York, Asian Dragon Magazine April 2014 Issue — at Four Seasons Hotel New York.
Caviar Etiquette Tip #09. It is considered poor manners to indulge in more than a couple of spoonfuls of caviar in the company of others ~ Pauli Antoine
Pauli Antoine 