Led by the esteemed Laurent Dulau, CEO of Sturia Caviar and Sophie Le Thuy of Classic Fine Foods, the sophisticated beachside setting of The Ocean
Champagne Bar at The Legian, Bali played host on 7th December to an evening of caviar and Louis Roederer Brut Champagne.
After a round or two of delicious canapés, Laurent opened the formal proceedings with an explanation of the innovative, ecofriendly and sustainable approach taken by Sturgeon in producing its flagship brand, Sturia.
With a guest list that included many of
Bali’s most respected and creative chefs, the ensemble was treated to a traditional tasting of three lightly salted caviars: the tiny black eggs of Primeur caviar with their fresh, delicate taste; the subtle and complex, matured, black Vintage caviar; and Oscietra caviar with its firm golden-brown eggs from the Gueldenstaedtii sturgeon.
Sturgeon’s innovative approach and exceedingly high standards ensure that Sturia remains the leading caviar brand around the globe. As Laurent suggested, “A tin of caviar on a bed of ice is all you need.” sturia.com thelegianbali.com