Beluga Caviar delecasy

When it comes to fine foods beluga caviar is among one of the very best. Caviar is made of the roe of fish, in this case the beluga sturgeon. For many centuries caviar has been considered to be among fine foods and it thought to be a delicacy. The Romans, Greeks and Persians were very fond of it and ate it on a regular basis.

Once it was considered to be peasant food but today it is among the most expensive luxury fine foods of the very best. There are three popular types of caviar with the most popular and most expensive of these fine foods being the beluga caviar. This form of caviar is considered exceptional and varies from having a light to dark steel coloration. It also has its own flavor as do all the caviar's.

Connoisseurs use the handle of a spoon that has been made with mother of pearl bone. Usually metals are avoided when eating beluga caviar as it impairs the flavor. Usually the less expensive of these fine foods are eaten with toast or crackers while the beluga caviar is generally eaten on its own or with very few embellishments. Beluga caviar is one of the fine foods served in many of the luxury restaurants of the very best. British chef Gordon Ramsey has beluga caviar on his menu and serves it in large quantities much to the delight of his diners, typically around 25g for each serving.

The tasting of caviar is undertaken by some of the very best chefs before it goes on their menu. The chef will usually take a spoon of caviar and put it onto the back of his hand behind his thumb. After eating the caviar he will then smell the back of his hand to ensure there is no smell of fish. If there is he may discard the whole batch of caviar.

Caviar is one of the fine foods in the world that you either take an instant attraction to, if you can afford the high cost associated with fine foods, or you immediately take a dislike to. For many of the most prestige people around the world it is considered high up on their list of fines foods and often eaten alongside one of the very best champagnes.

Foie Gras a luxury delicacy

 

 Foie Gras is a luxury delicacy made from the liver of a duck or goose that has been specifically fattened. This technique dates back to as far as 2500 BC when the Egyptians began fattening birds by force-feeding them. It is very popular among connoisseurs of the finest luxury foods and is considered a delicacy in France. Foie Gras has a flavor that is buttery, rich, yet very delicate, unlike traditional goose or duck liver. Head chefs use Foie Gras in a variety of ways, it is often prepared in a luxury mousse, parfait or as pâté. It is typically served alongside steak or other items of food in some of the world’s very best restaurants. France is the largest producer of the delicacy, although Foie Gras is produced and eaten worldwide.

 

 Along with the Egyptians, the Roman and Jewish communities have played a role in the history of luxury Foie Gras and its development. While few recipes have survived, cookbooks with some of the very best recipes involving Foie Gras appeared in France during the 1500s. One surviving cookbook is "The Art of Cooking" which dates back to the fifth century and contains two excellent Foie Gras recipes. During the nineteenth century, some of the very best chefs in France used recipes with Foie Gras, including "La Chappelle, Pierre Delune" and "La Verenne". Many of the very best Foie Gras businesses in France bloomed at this time, some of which remain in business today. Choosing Foie Gras de Canard (Duck) or Foie Gras D'Oie (Goose)Duck Foie Gras is often cheaper than goose due to it taking less time to fatten ducks than geese and it is of the same quality. If you enjoy a milder and creamier taste, you will enjoy duck Foie Gras. If you prefer a more gamy taste, stronger in flavor, with a more intense flavor, then Goose Foie Gras may be more to your liking. Luxury connoisseurs have endless debates as to which Foie Gras are the most succulent treats and the more luxurious products. The goose Foie Gras has a texture that is very silky, smooth and some say a very rich but subtle flavor. Duck has a more rustic texture with an earthy flavor and is usually the choice when served with hot foods. Today there are many freshly prepared Foie Gras products available for purchase. These include Foie Gras au torchon, terrine de Foie Gras, pâté de fois gras and mousse de Foie Gras.

Along with the Egyptians, the Roman and Jewish communities have played a role in the history of luxury Foie

When purchasing the very best Foie Gras one has to bear in mind there are different grades. Grade A is the finest money can buy, grade B may have some small blemishes and grade C, typically unavailable on the retail market, is used in the production of sauces and mousses. Foie Gras is not one of the easiest words to spell; in fact, it is one of the most common misspelled words in the world. However, it does not really matter how you spell or pronounce it, lovers of fine gourmet delicacies always understand you are talking about one of the most luscious and luxury delicacies in the world, Foie Gras.