Caviar, one of the most luxurious ingredients in Europe, will captivate diners at Cépe once again this May. Caviar has a recorded history of over 2,000 years. Nowadays, caviar as “soft gold” is being gradually accepted by the Chinese people. Located in Hangzhou’s Qian Dao Lake, Kaluga Queen has established a good reputation in the industry by adopting a cultivation process that is in accordance with the sturgeon’s natural habitat to guarantee excellent quality of sturgeon roe.
Chef Fabio led the creative culinary team to design an innovative menu by pairing four different caviar varieties (Siberian, Amer, Hybrid and Ossetra) with seasonal ingredients that offer an abundance of excellent tastes and textures. The appetizer, “Red Prawn Carpaccio, Oyster Dressing, Hybrid Caviar,” stimulates the taste buds with the combination of flavors and refreshing taste. “Beetroot Spaghetti, Potato Foam, Hokkaido Urchins, Siberian Caviar” features  Italian fettuccine pasta with Siberian caviar and rich potato, which offers a great balance of acidity, creaminess and freshness. “Caviar Ossetra, Whipped Cream, Lime, Waffle” is highly recommended by Chef Fabio, who believes that waffle is the best type of bread to pair with caviar. Last but not the least, the dessert “Yogurt, Olive Oil Sorbet, Strawberry, Caviar” is a creative dish using special olive oil imported from Sicily to make the tasty sorbet.

For more information on Cépe or reservations, please call +86 10-6629-6996.