February 20, 2008

Spanish Hooky*- the making of...Caviar de La Rioja


Seems like everyone is doing it... Even my friend David Lebovitz is writing eloquently about luxury in this time of... fiscal hijinks. So when I found myself in the arms of Frank O. Gehry's smiling Hotel Marques de Riscal in La Rioja Alavese, I succumbed to the temptation.


Perfect, dark bubbles of burst-in-your-mouth flavor. Don't worry sturgeon lovers. This caviar is perfectly sustainable and might even be called... vegetarian if it wasn't sitting on a cloud of foie gras mousse. This is the restaurant Gastronomico's Caviar de Vin. A creation of Chef Francis Paniego and his smiling crew headed by executive chef Jose Ramon Piniero.

Caviar pearls floating on a cloud of foie gras curd with red pepper.

Maria explaining the syringe technique to make the wine gelatin caviar pearls.

Spinning constellations of caviar in cold sunflower oil.

Wine Caviar drained and ready to serve.

Shooting the F.O.Gehry egg.

Francis Paniego explaining his 5 generation-long traditions.

Francis Paniego & Jose Ramon Pineiro

Happy Tim Clinch eating the fruits of their labors.

The room with a view?
From the City of Wine- the Hotel Marques de Riscal in Elciego in La Rioja Alavese
in the Pais Vasco.

Muchas Gracias .

*Spanish Hooky- what I call working on a new book of Spanish design.

1 comment:

L Vanel said...

Kate dear, The caviar looks divine and I thank you ever so much for the giggle at this... time.