When Russia first discovered caviar, this briny delicacy was traditionally paired with vodka, the perfect neutral canvas. But it was the French who later introduced the pairing of caviar and champagne, a duo that went on to become a global luxury icon.
At Entier, head chef Romain Fabre hosted a Caviar and Champagne Night featuring Caviar Colony—Singapore’s only single-source caviar producer—and Perrier-Jouët—one of France’s great historical Champagne houses. The evening was all the more memorable with a rare 10-hands collaboration starring chef Wayne Wong from Dewakan, chef Chong Yu Cheng of Terra Dining, and chefs Lroy Lim and Ooi Viyern from Ignis.
Three caviar varieties were showcased that evening, branching out from the holy trinity of Beluga, Ossetra, and Sevruga. The Russian Hybrid, Kaluga Hybrid, and Amur are sustainably sourced from sturgeons in Yunnan’s pristine mountain springs.
The Russian Hybrid is an ideal starting point for those who wish to explore beyond the classics, as it gently unfolds, revealing its broad versatility in its pairings. Chong found its nutty undertones best paired with something light yet flavourful, which was captured in the crab and egg yolk starter, served with chilli crab oil, fermented tomato water, and spring onion oil. This was accompanied by Perrier-Jouët’s Grand Blason Rosé, a champagne that, according to Eloi Parent—brand ambassador for Martell, Mumm, and Perrier-Jouët—expresses a profound complexity, which is built on a pinot noir foundation.
Protein dishes are also lovely with the Russian Hybrid. In this instance, Fabre presented a turbot fish with green asparagus, hollandaise, and egg mimosa, paired with a true classic Perrier-Jouët Grand Brut, which never fails to complement these delicate pearls.
Meanwhile, the Kaluga Hybrid is creamy, luxurious, and almost comparable to the Beluga. Its brilliance stunned in the main course—a grilled veal rack with a David Hervé Royale N2 oyster and blanquette sauce—dreamt up by Fabre, Chong, Wong, and Lim. “It was a choice between veal and tuna, like a Vitello Tonnato, or veal with oyster, which feels more original and riskier,” Fabre said. “When we tried it, we thought it was quite interesting.” With this dish, Parent rolled out the iconic Perrier-Jouët Belle-Époque 2015—his personal favourite of the house—which he likened to the aromas of a bakery.
The elegance of Amur came through in a hazelnut ice cream pre-dessert with heart of palm and last-year pickles. Its mild flavours only lent its presence without stealing the thunder. Finally, Ooi—who was voted as one of the best pastry chefs in Malaysia—revealed a Nori tart and Chitose strawberry dessert, with shiso, chocolate mousse, and Russian Hybrid, creating a sweet and salty synergy.
