ZwyerCaviar & Maybach Foundation at Cannes (part III)
June 24, 2011
Just found this video from Fashion TV which I pass on without any further comments.
Dear Sis, well done there!
Hope you enjoy.
ZwyerCaviar & Maybach Foundation at Cannes
June 1, 2011
The Caviarist is back again. Moving ahead the international brand ZwyerCaviar has lately claimed more of my time than I expected. And to keep things balanced, I placed family life right after that. My blog ranking 3rd. But thats about to change and as I grab the mic to break ice with you I throw in the following news flash: My beloved sister and director Simone hooking up with the one and only Mr. Quincy Jones. A true legend in the music business. IMHO: a magician in all its meaning.
A couple of days ago the International Film Festival Cannes 2011 wrapped up. With lots of good and not so good flashed moments (e.g. von Trier) to be remembered of. On the road side of the general setting regarding moving pictures took place an evenly matched social event organised by the Wilhelm & Karl Maybach Foundation. Graceful for the close ties ZwyerCaviar shares with both, the unique car manufacturer Maybach and the Wilhelm & Karl Maybach Foundation, ZwyerCaviar LLC got the chance to co-sponsor the event being held at the Hotel Imperial Garoupe on the 16th of May 2011.
The starfactor was guaranteed by the attendance of Quincy Jones and Kanye West, speaking about the importance of mentorship, music and making it big (as if they would have actually invented that line). The performing act took over the new star at the soul and R&B horizon, Aloe Blacc.
ZwyerCaviar LLC is proud for the given oportunity to spoil the 200 guests with its truly exclusive caviar. The first ethical caviar there is.
Here I pass along some pix of the event.
ZwyerCaviar at Christofle, Paris
November 29, 2009
On the 19th of November ZwyerCaviar was offered to indulge the most important circle of Christofle clients with the worlds first ethical caviar. A premium product that beats ones expectations. The feast was holded in the presence of Thierry Oriez (President of Christofle) and Sebastien Cantet (Boutique Manager of Christofle).
Here I pass along some snapshots from that evening.
Paris welcomes ZwyerCaviar at La Grande Epicerie!
October 30, 2009
ZwyerCaviar SAS is proud to announce that La Grande Epicerie will introduce the worlds first ethical & super premium caviar label just on time for this years x-mas shopping season! Available starting from the 16th of November.
Click here to read the official press release (in french!)
Gourmets looking for the best food store in Paris will most probably stumble sooner or later over La Grande Epicerie. Parisian’s up scale gourmet paradise offering the best brands from all over the world. To be found inside the megastore Le Bon Marché at 38, Rue de Sèvres (phone: +33 1 42 22 10 12).
For further infos contact ZwyerCaviar SAS:
9, rue du Boccador
75008 Paris, France
T: +33(0)1 47 20 53 36
F: +33(0)1 47 20 98 50
ZwyerCaviar Berlin: view through the backdoor
October 23, 2009
This week we finally could stock the first shipment in our brand new Berlin offices.
See exhibit…
The shipment to Paris is currently underway…
ZwyerCaviar opens branch offices in Paris & Berlin
October 23, 2009
Dear all,
We are proud to announce the opening of our branch offices in Paris and Berlin.
Ready for orders via phone.
Online boutique coming very soon!
Berlin office:
ZwyerCaviar UG
(haftungsbeschränkt)
Kurfürstendamm 133
10711 Berlin / Germany
Tel: +49-30-890 44 99 0
Fax: +49-30-890 44 99 99
Paris office:
ZwyerCaviar SAS
9, Rue du Boccador
75008 Paris / France
Tel: +33 (0)1 47 20 53 36
Fax: +33 (0)1 47 20 98 50
Snail caviar III – video
May 25, 2009
If have already introduced snail caviar from france and mentioned its availability at Harrods.
Here is a youtube video to share about this snail caviar producer De Jaeger.
According to the video, snail eggs can reach up to 4mm in diameter. Impressive. That’s somewhere between beluga and keta kaviar. And I have to admit that the eggs seem to look that way afterall. A bit ‘artificial’ maybe, but it definitely makes me wonder how moos tastes in the mouth…Hopefully I can lay my hands on them soon!
Preference for ‘rareness’ drives wild sturgeons to extinction
May 7, 2009
Last year biologists in France have warned that irrational preferences for rare products are likely to drive the few remaining caviar sturgeon in the Caspian Sea to extinction.
According to a report in New Scientist, the team of biologists has shown that snobbish attitudes drive a strong preference for caviar supposedly from rare species, even when the samples are the same.
Franck Courchamp and Agnes Gault of the University of Paris-South in Orsay ran taste tests at luxury receptions, where people were used to eating caviar, and among more naive consumers at supermarkets.
The consumers were presented with samples said to be from a rare and a common species although both actually consisted of eggs from farmed sturgeon.
Even before tasting, 57% of people at the luxury receptions expressed a preference for the rare caviar, while none preferred the common alternative.
After they had tasted the two identical samples, 70% of the experienced consumers said the preferred the rare sample.
It was the same story in the supermarkets, with 52% preferring the rare caviar before tasting it, and 74% expressing the same preference after they had done so.
Its very scary, said fisheries scientist Ellen Pikitch of the Pew Institute for Ocean Science in New York.
The fact that people who are not yet in the champagne-and-caviar set have the same predilection as established consumers means that threats to sturgeon will only grow with rising prosperity.
The expanding economy of China is going to put hundreds of thousands of people in reach of these kinds of luxury products, Courchamp noted.
According to Courchamp, similar preferences for the rare can drive an extinction vortex in many circumstances for example, when trophy hunters selectively target endangered animals.
In the case of caviar, it means that the availability of farmed products may do little to protect sturgeon from extinction in the absence of a total ban on trading wild-caught caviar.
According to some estimates, sturgeon could be virtually wiped out in the Caspian Sea by 2012 at current rates of exploitation.
A one-year ban was introduced by the Convention on International Trade in Endangered Species (CITES) in 2006, but failed to halt the sturgeons decline.
You dont save species by stopping trade for a year, said Pikitch, who runs the charity Caviar Emptor, which is striving to save the Caspian Seas sturgeon.
The next opportunity to achieve a longer-lasting ban will come in 2010, when CITES member nations will meet in Doha, Qatar.
Snail caviar II – now available at Harrods
May 6, 2009
The ultimate in slow food has hit the shelves of Harrod’s food hall. Snail caviar, which is exclusive to Harrods, is produced by De Jaeger in France. The company rears its snails in outdoor pens on a nutritious diet of vegetation and cereal grains, resulting in plump, great tasting snails.
After three years of research De Jaeger has perfected its own method of farming snail caviar and is now offering customers the chance to indulge in the cream-coloured, pearl-shaped delicacy. Each snail lays its eggs once a year, producing around 100 eggs on average. With this tiny, but precious amount, the people at De Jaeger hand pick the eggs every year and sort through them, retaining the best ones for their tins of caviar.
The snail caviar is prepared in a brine of fleur de sel de Guérande, and is available to buy in tins of 50, 125, 250, 500 and 1000 grams. So what does it taste like? Well, according to those in the know, its reminiscent of ‘a walk in the forest after the rain, with the aroma of mushrooms and the undergrowth, tasting of hints of oak leaves and moss’. Admittedly it doesn’t normally cost you £650 for 250g worth of rain, mushrooms and moss, but if caviar is your thing, then its oak flavour and earthy notes could be worth splashing out on.
Available from Harrods in four different sizes ranging from £65/30g to £650/250g.
Related post: http://www.caviarist.com/wp-admin/post.php?action=edit&post=771
Snail caviar
March 17, 2009
And who’s to blame? The french, of course!
While the classic wild caviar due to poaching, overfishing and pollution of the Caspian Sea, is getting harder to find each day, alternatives show up. Of course, farmed caviar (from sturgeon roe) being the best ‘substitute’ for the wild thing (and in some farms even surpassing the quality of wild!). Besides farmed caviar there is today a wide offer of other fish eggs that try to get into the luxury dimension. Tobiko, Tarama, Bottarga, Bowin, Lobsviar (roe from Lobster), etc. seem to get their share – altough not on the top of the quality and price pyramid.
Now, the one that really gets tickling my curiousity are the roe from snails – or better ’escargots’ (Hélix Aspera Maxima).
The french company De Jaegers after a period of extensive research has a stock of about 60’000 snails (= 200kg. for the worldmarket). These slippery little bastards (for the ones who saw Pretty Woman) seem to produce some very tasty, pink-white looking eggs. Ok, the truth to be told, I doubt that the above image shows the roe and not some shiny tinny plastic balls…
The snails lay about 100 eggs once a year, which gives aprox. 4gramms of snail caviar. So, about 260 snails are needed to get to 1kg. (!!!).
De Jaeger promises a ‘sensation of a walk in the forest after the rain, mushrooms and oak leaf flavours, the scent of humid moss peat’. And the price range reflects this effort and promise. A 250grm. tin goes over the counter for about 1’000USD. Well, that’s the deal if you want to stay in your cozy home but walk in the forest at the same time.
Related article on luxuo.com
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