Kaviari a imagin\u00e9 un nouveau condiment haut de gamme alliant la finesse du caviar \u00e0 la puissance de la boutargue. Assemblage de plusieurs vari\u00e9t\u00e9s de caviars compress\u00e9s, le Press\u00e9 de caviar (50%) est ici associ\u00e9 \u00e0 la boutargue grecque de Trikalinos (50%) \u00e9labor\u00e9e \u00e0 partir d\u2019\u0153ufs de mul<\/p>\n
ets Lippu de M\u00e9diterran\u00e9e, consid\u00e9r\u00e9s comme les meilleurs au monde.
Le Press\u00e9 de caviar \u00e0 la boutargue Kaviari r\u00e9v\u00e8le une texture onctueuse, entre la moutarde et la p\u00e2te de fruit, ainsi que des saveurs marines exceptionnelle \u00e0 la puissance remarquable, d\u00e9j\u00e0 pl\u00e9biscit\u00e9es par les chefs.
Philippe Mille par exemple, du restaurant Le Parc** au Domaine des Cray\u00e8res \u00e0 Reims, propose le Press\u00e9 de Caviar \u00e0 la Boutargue avec un Carpa\u2019chaud de poitrine de veau, Ris de veau et p\u00e2tes cuisin\u00e9s comme un risotto, Perles de riz souffl\u00e9es et ail des ours.\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Kaviari a imagin\u00e9 un nouveau condiment haut de gamme alliant la finesse du caviar \u00e0 la puissance de la boutargue. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[185,191],"tags":[],"class_list":["post-5041","post","type-post","status-publish","format-standard","hentry","category-au-quotidien-lechef","category-fournisseurs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1jj","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5041"}],"version-history":[{"count":0,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5041\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}