A fascinating culinary innovation
And funny, who doesn’t take himself seriously. “If etymologically “caviar” means “fish eggs” in Persian, the vegetable version does not live up to its name,” says Alice Tuyet, director of the vegetarian bistro Faubourg Daimant (Paris-10). However, its delicate pearly texture and iodized flavor, with round, fatty and saline notes, have nothing to envy of the original caviar, and help to