Antonius Caviar

Esquire Polska, September/October 2016

This discussion about true caviar, i.e. that coming from sturgeon, had also a few words of appreciation for our traditional product. In a Polish edition of this American magazine chef Alexander Baron explains why caviar is expensive and how to make sure that it is of the highest quality. What is more, the author of the article presents his recipes for dishes with caviar and many more!

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