Named 'Uni' in Korean and Japanese cuisine, sea urchin caviar is often found in delicate slices on top of sushi rolls. It has a soft, buttery texture that delightfully seems to melt in your mouth. The enticing aroma of the uni is not unlike a bouquet of flowers.
In Europe, it is used more often as a compliment to a pasta sauce, for example simply adding it to a mushroom sauce and stirring it into linguine.
It is also delicious added to scrambled eggs, or used to give your hollandaise sauce an extra dimension.
Prestige Terrine of Duck Foie Gras is made from the highest quality duck foie gras accompanied by the finest Madagascan Baies Rouges, green pepper, spices and Sel de Guerande. So good we'll give you your 'Money Back' if you can 'Genuinely' complain about it!
The finest Beluga Caviar that money can buy, available to you from eFoodies. Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate- tickling' creamy after taste.