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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

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