Watch Michelin Chefs Cook with Caviar in Different Ways

True caviar heads will tell you exactly how to eat caviar correctly and how to serve it – and the details are very precise, believe us – but here are five Michelin-starred chefs using it in dishes in different ways.

Photo Jean-Georges Vongerichten

First up, legendary French chef Guy Savoy prepares a decadent layered caviar dish with two different kinds of caviar, a green bean puree and a sabayon.

Jonny Lake, head chef of the three Michelin star The Fat Duck in Bray creates oil from British caviar as part of a lamb and cucumber dish.

Gordon Ramsay heads down to Andalucía in Spain to check out locally farmed caviar and creates his own caviar dish with the spoils.

Jean-Georges Vongerichten creates a signature dish of scrambled egg in the shell topped with cream and caviar.

Finally, Tim Raue creates a dainty starter combining caviar with sprat meringue and yuzu marmalade – and it looks absolutely delicious.

By Tom Jenkins/ FDL