Monthly Archives: March 2012

Ms Dietrich


Ms Dietrich

Ms Dietrich – one of the highest-paid Hollywood actresses of the 20s, 30s and 40s.

It is said that Ernest Hemingway promised Marlene Dietrich a Caviar and Champagne lunch if she agreed to let him interview her. He later wrote “If she had nothing more than her voice she could break your heart with it. But she has that beautiful body and the timeless loveliness of her face. It makes no difference how she breaks your heart if she is there to mend it.”

Soy Sauce, A Home Remedy?


Let us start by explaining what soy sauce is.

Soy sauce is made from fermented soybeans, water, salt and sometimes roasted grains. It has a dark brown color and is usually salty.

Japanese Soy Sauce

Soy sauce is usually eaten with sushi, dipped in slightly and preferably by adding some wasabi and ginger.

Although soy sauce has its origins, which is mostly associated with the Asian and Japanese cuisine, it can always be used for different purposes.

One odd reason soy sauce can be used for is burns. Yes burns…

Of course if the burn is severe then immediate medical attention is required.

When experiencing a mild burn on an area apply cold water then directly put some soy sauce on the burn. This can help ease the pain and redness from a burn (again, if it is severe seek medical attention).

The sodium content in the soy sauce may be a good explanation but if the soy sauce is low in sodium then it may not be very effective.

Again, these are used for mild burns only.

Just a small tip that we could give.

The Precious Roe


One of the best caviar quality can be found in the Caspian Sea.

The Caspian Sea is surrounded by Azerbaijan, Russia, Kazakhstan, Turkmenistan and Iran, it is the largest enclosed body of water on Earth.

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Fresh water flows into the sea via the Volga River and Ural River, however, the sea remains somewhat salty.

Large quantities of sturgeon live in its waters, and the caviar produced from their eggs is a valuable commodity.

Sturgeon is a type of fish that have been around for over 80 million years.

Lately very few species remain and the populations are so depleted there is little to no fishery for them. This is due to the oil and natural gas production platforms along the edges of the sea.

Catastrophes whether throwing trash into the sea or an underwater explosion are harmful, not only for humankind and the industry, but especially for the environment.

Such accidents could destroy the sea and its inhabitants.

Can you imagine a world without caviar?

Caviar House & Prunier Fine Food


A passion for taste and excellence

Since 1872, we have had the privilege of offering our customers the most unique and exceptional range of products in the world of gastronomy.

With our selection of caviars and Balik smoked salmons, we are stringently continuing the tradition, as well as our passion for maintaning the very highest quality. We check each product which bears our name in order to remove those which we consider unworthy of your expectations.

Other products, manufactured specially at our request, come from family businesses which share the same passion and the same vision of excellence which we have sustained for years.

Prunier Caviar Packaging


We offer you with the new catch, two different kinds of tins – packaging for the Prunier caviar, each with their own advantages.

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The Vacuum tin that is used by the industry all over the world, while it has its advantages with its hermetic closure also shrinks the grain due ti the vacuum pressure and as such reduces the absolute beauty that is a freshly produced Caviar. It also “freezes” the maturations process and as such the Caviar that is packed right after the production never reaches its finest stages of tasting.

We have therefore decided to introduce a new Caviar Program.

In other words, from now on you receive the Prunier Caviar slightly pasteurized in standard tin and fresh Prunier Caviar in original tins(slip-lid).

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The advantage of the pasteurized Prunier Caviar is the sake of easy handeling as well as consistence. The greatest advantage of this program is that the Caviar can travel easily without cooling for at least 12 hours and unlike the original tin it will better withstand temperature changes.

The original tin has the advantage that the Caviar stays at its absolute quality level and continues its maturation process after packing. In exchange for the high level of quality it is also the most fragile Caviar packing which continues to leak small quantities of oil during its maturation process.

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History of the Balik Salmon


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Considered by most aficionados to be the best smoked salmon in the world, the Balik salmon traces its roots Back to Imperial Russia, where the art of fine dining and its quality reached unprecedented levels among the Russian aristocracy.

For decades, Balik salmon was all but forgotten, until Hans Gerd Kübel had a chance meeting with the grandson of the Imperial Court Smoker, Israel Kaplan. The two embarked on a challenfe to recreate the original smoke ovens as they existed in the days of the Imperial Russia.

The location they chose – a 300 year old farmhouse in the heart of the Swiss Alps – was selected not only for its pure groundwater, but also for the quality of the wood in its forests and its altitude – which influences the smoking process. In 1978 the first production of Balik salmon was presented to the Elite of Swiss gastronomes and created an absolute sensation.

In 1984, Peter G. Rebeiz, the president of Caviar House, experienced Balik salmon for the first time and contacted Mr Kübel. As a result the encounter, Caviar House became proprietor of Balik and it is with great pride that, today, Caviar House & Prunier continues the tradition of the famous Balik salmon to the same standard as that produced by the Imperial Court of Tsar Nicolas ll.