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


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......


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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