News & events 2010

Delivery in Europe ? Important information

Please note that orders delivered before the 4th of January 2011 have to be ordered by phone directly from our Service Center: 

Phone +49 2241 94497 0 

(Monday to Friday from 9:00 to 18:00)

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Love 2011: Yves Saint Laurent emotion to share

Caviar House & Prunier is pleased to introduce you to its new caviar tin Love, inspired by one of the famous greetings cards of the French designer.

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Balik trio - Variations on Balik Salmon

Recipe by Johannes King, Chef de cuisine, Dorint Sofitel "Söl`ring Hof", Rantum, Germany

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Discover the Balik Sjomga Collection

The Balik Sjomga Collection, including the Sjomga Nori, the Sjomga Orange, the Sjomga Tradition and the Tsarevitch has specially been created as an invitation to the sublime world of Balik smoked salmons.

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Salad of Breton lobster with Imperial caviar, wild asparagus and gold leaf

Recipe by Karlheinz Hauser, Chef, Hotel-Gastronomie Süllberg, Hamburg, Germany

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Chanterelle and salicorne (sea asparagus) salad with Balik Tsar Nikolaj salmon filet and pesto

Recipe by Jörg Brune, Chef de cuisine, Parkhotel Wasserburg Anholt, Isselburg, Germany

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Asparagus tempura with caviar, tuna, yuzu beads and a wasabi-passion fruit cream

Recipe by Jörg Sackmann, Chef de cuisine, Romantik Hotel Sackmann, Baiersbronn, Germany

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Foie gras millefeuille with green apples and truffle ice cream

Recipe by Torsten Voigt, Maître de Cuisine, Schloss Hubertushöhe, Storkow, Germany

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Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla

Recipe by Michael Fell, Chef, Villa am See Relais & Châteaux, Tegernsee, Germany

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Caviar Prunier with poched egg yolk, spinach, beetroot and potato mousseline

Recipe by Achim Schwekendiek, Chef, Schlosshotel Münchhausen, Aerzen bei Hameln, Germany

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Turbot filet with parsley infusion and tandoori potato puree

Recipe by Thomas Bühner, Grand Chef Relais & Châteaux in La Vie, Osnabrück, Germany

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Love, Love, Love

First love is only a little foolishness and a lot of curiosity.

George Bernard Shaw

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