Driven by the success of its range of smoked fish, of its trout eggs and its spreads, Caviar Perle Noire expands its offering with two new creations : T’ and trout gravlax with beetroot.
YOU LIKE TARAMA
Caviar Perle Noire is inspired by the traditional tarama recipe to offer the T’, an egg-based composition, smoked fish and bread crumbs. This product is distinguished by the generous use of house trout eggs after smoking., bringing freshness and a particular scent. The T’ is available in 150 g verrines.
A PERIGORD-STYLE GRAVLAX
Heart of trout fillet gravlax with beetroot, a 100% Périgord delicacy, is the fruit of Caviar Perle Noire’s know-how. It is inspired by a recipe by starred chef Pascal Lombard from the restaurant Les Glycines Le 1862. This traditional recipe combines raw trout fillets marinated with a salt mixture, sucre, beet, which are then cold dried. Beetroot gravlax is produced in limited edition and available in 200g portions.
CAVIARS AND SMOKED FISH
These two new products are available now at the usual points of sale as well as on the Caviar Perle Noire website.. Besides the caviar collection, Caviar Perle Noire also offers very high-end smoked fish, from his rainbow trout breeding, as well as delicatessen products, including its caviar butter, its trout eggs and its spreadable sturgeon or trout creams.
