So it’s perhaps no surprise that chefs are turning their attention to something more rarefied than your everyday osetra: albino caviar, which ranges in color from alabaster to golden, and is the result of uncommon mutations.
The most sought after is that of the beluga sturgeon but, says Hermes Gehnen, the founder of N25 Caviar, an international purveyor, “restaurants generally can’t afford it.
Although white caviar stock is limited, they aren’t the only pale orbs worth chasing.
Snail eggs, which have a mushroomlike flavor, have the same visual appeal despite their earthy taste.
“Sometimes,” says Munk, “you’ll pay even more money for snail eggs than you do for caviar.” — Lauren JosephThe Thing: Jewel-Toned Glass Lamps From Hermès
Persons:
Hermes Gehnen, ”, Angie Mar, Rasmus Munk, Araki, Marty Lau, Munk, “, ” — Lauren Joseph The
Organizations:
Trois, Alchemist
Locations:
New York, Copenhagen, London