New momentum at Planet Caviar
It all starts with the new “grignotages”: a selection of small dishes to share, offering a continuous selection of the restaurant’s offerings, and making it possible to linger between lunch and dinner services. With gourmet proposals that will change with the seasons, the chef of Planet Caviarchef Jeremy Caddet aims to revitalize the aperitif. And the news doesn’t stop there: one Thursday a month, the restaurant will be organizing exceptional evenings dedicated to one of the house’s flagship products. In homage to the establishment’s creation, the first evening will take place on September 26 and will be dedicated to the fascinating world of caviar. Far from being a simple tasting, these gastronomic moments are an invitation to rediscover products whose subtlety is sometimes overlooked and which deserve to be fully highlighted. You can choose to be tempted by the tartar of sea bass, oysters, seaweed and caviar from Qiandao Lake, or by the blanc de Saint-Pierre and its emulsion of cockle juice with Alpine butter and Black River Caviar.
