In December, Rihanna shared anInstagramvideo of herself putting the salt-cured sturgeon eggs on chicken nuggets.
A couple of weeks later, Hailey Bieber posted apictureof caviar covering her In-N-Out burger.
It’s not just celebrities getting in on the trend.
What fueled the caviar boom?
US companies are already seeing success.
“It’s drawn into that image of splurging.”
Lagasse has seen that firsthand.
“He was like, ‘Are you sure about that?’
Then he ate it and was like, ‘This is amazing.
Put it on the menu.'”
“It’s the onion-ring effect,” he added.
Caviar with a side of fast food
Therules of caviarwere once simple.
Restaurants served it chilled with a mother-of-pearl spoon, plopped on a blini, and topped with creme fraiche.
However, in the kitchen, chefs could play with extra caviar as they pleased.
Liao said they often used it to elevate their quick and cheap dinner breaks.
“We were putting caviar on our McDonald’s 10 years ago.
That’s exactly how it came about in the kitchen for chefs.”
Many are realizing that sturgeon eggs go great with dessert, too.
“He was mad he didn’t figure it out himself.”
Chefs are realizing that caviar is also a natural topping for ice cream.
The cold temperature allows each pearl to get harder, adding a new level of texture.
At Restaurant Ki, Kim serves caviar with ice cream made from grilled Korean lettuce.
Where will caviar go next?
The possibilities feel limitless.
“We find it very inspiring that caviar is moving to a younger generation,” Ali Bolourchi said.
“I think the future of caviar is in good hands.”
