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Ode to food
The lightly salted Baerii velvety eggs
"Baerii Caviare" was the name of the label.
With a wrinkled brow and a natural curiosity the
tin was opened. One had heard about this bred sturgeon,
but never tasted it. The taste buds were enjoyably
surprised and quickly sent the new message to the
gourmet department of the brain: "yum-yum,
the dark, velvety eggs from the Gironde river were
salted to perfection and the quality at the same
high level as the Iranian Sevruga and Oscietre".
The Baerii Caviare was served up against the
other types of caviare to connaisseurs, gourmets,
chefs and other good people for something like
a year. The surprise could not be misunder- stood
and to-day it has made its mark on the menu card
of Søllerød Kro. At a 14 cause Barii
menu the presentation was short and concise: "
I have tasted the whole menu with caviare and
pepper." The natural addition to the causes
created great enthusiasm; even for the desert
of apple sorbet and white chocolate.
Baerii caviare is here to stay.
Jakob de Neergaard, chef, Søllerød Kro (www.soelleroed-kro.dk)
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