Philippe Faur Caviar Sorbet (2008) {Food & Luxury Notes - New}

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A new mountain in gastronomy has been climbed and conquered. Upscale French artisan ice-cream maker Philippe Faur has made his idea of creating a caviar sorbet come true thanks to a collaboration with Armen Petrossian. It is reported to be a world premiere.

After such original products as the Truffle Ice-Cream, the Roquefort ice-cream or the Foie Gras de Canard sorbet developed with Rougié, the latter product which earned them the Grand Prix International de l'Innovation 2007, here comes a sorbet made of 60 % of caviar Alverta Royal Petrossian, from a white sturgeon, which took both specialists 6 months to develop......

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It is reported to possess all the organoleptic qualities of caviar, including in the way it evolves in the mouth. 

The Philippe Faur creations are made with 100 % natural ingredients, without any addition of coloring or artificial flavors, or flavor enhancers. The milk used in the ice-creams comes from mountain cows milked the very morning. Only ripe fruits, ingredients and alcohols of the highest quality are used.

The ice-creams so far are only shipped within France in a special packaging that prevents them from melting for 72 hours, although international customers sound numerous.

A 100 ml tub is priced at 118 €. A 15 ml sample size is also available for 18 €.

Additional info from Néo Restauration 

In French, here is a more detailed explanation of the project,

"Dans le sorbet, on est parvenu à préserver le côté qualitatif du caviar, son goût iodé de produit de la mer, la pointe salée, et le caractère évolutif des saveurs en bouche. Il est réalisé avec 60 % de caviar Petrossian « Alverta royal » produit dans un élevage californien, 40 % de sirop de sel et une pointe de crème."....

Read more in La Dépêche.... 

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