3. Caviar Connoisseur
Cutting against the broad appeal of sushi is growth in the ultimate seafood decadence: caviar.
Cheaper substitutes like fish egg roe have always been on the menu, but chefs are now noticing demand for traditional caviar. No longer the preserve of elite connoisseurs, caviar is now being enjoyed by a wider base of taste-curious consumers.
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“Caviar has always been a favourite among discerning food connoisseurs,” according to Al Bustan Rotana’s Prudhomme, “but more recently, interest in caviar has picked up. It is finding its way onto more restaurant menus due to the increased number of food fanatics seeking new experiences. They see caviar as the ‘jewel in the crown’ of the culinary world and I think chefs are attracted to it because it is always exciting to splash high-quality products like caviar on your menu.”
Producers in the region are working hard to ensure a sustainable supply capable of meeting the increased demand.
“When sturgeon became endangered, many chefs stopped using caviar,” according to Gourmet House sales manager Delphine Lannoy.
She adds: “For this reason, we spent many years investing in an eco-friendly, sustainable, high-quality farm-raised caviar product. We are now able to offer sustainable caviar to our most discerning customers, all around the world.”
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