If we were to imagine a feast of pure luxury, it would likely consist of fountains of champagne, perfectly cooked Wagyu steak, smoked salmon blinis with delicate clouds of crème fraiche, and the option to order anything else we could possibly desire – including, but not limited to, barrels filled to the brim with the finest caviar.
We spoke with Chef Thomas of Blue by Eric Ripert fame, a decorated seafood restaurant at the Ritz-Carlton Grand Cayman, for some key insight into the opulent world of caviar production and consumption.
