caviar

I am old enough to remember the rarity of seeing caviar on a restaurant’s menu. Dining at Michelin-starred restaurants was a regular occurrence in the early 1990s, yet the only recollection I have is from Marco Pierre White at Harvey’s. His now-legendary Tagliatelle of Oysters with Caviar was a right of passage for this writer along with Pigs Trotter Pierre Koffman. It is, of course, guaranteed that other gastronomic giants featured caviar. The notion that Le Gavroche, Manoir aux Quat Saisons didn’t would be absurd - I just cannot recall them.