Firstclass samples the the ultimate in luxury dining at the Madinat Jumeirah’s Caviar House and Prunier to find out if the age-old delicacy is worthy of the fuss – and the price.
Luxury dining doesn’t get any more exquisite than the classic combination of champagne and caviar. And where better to tantalise your palate than the globally renowned Caviar House and Prunier, now at The Madinat Jumeirah.
The restaurant is celebrated for being home to some of the world’s finest seafood and the caviar is always served specially matured and selected.
Caviar House joined forces with Prunier in 2004, but separately both companies have been delighting seafood lovers for decades with the finest selections of caviar.
Prunier dates back to 1920 when they were the first company to produce caviar in France while Caviar House has historically been the world’s largest importer and distributor of fine caviar since as far back as 1950.
It’s no wonder then that together this partnership offers the ultimate gastronomic experience for the finest of diners.
The Dubai restaurant itself overlooks the tranquil waterways which envelop the entire Madinat complex. But for the best view, book your table outside and after dark and enjoy the sights of the illuminated Burj Al Arab which serves as the stunningly dramatic backdrop.
On arrival to the restaurant we were greeted by the maitre d’ who led us to our table.
I was immediately offered a pashmina for shelter from the slight Dubai winter chill.
For our first course we were served a taster of the St James Caviar which, our host informed us, is best appreciated when rolled against the palate in order to release its full flavour. Produced to an ancient Persian recipe the St James Caviar offers a perfect balance between salt and egg.
This caviar has marked its place in culinary history after being first prepared in 1932 for the inauguration of the Prunier restaurant in the eponymous London Street.
The St James reaches perfect maturity two months after the fish has been caught and reflects the refined taste of the London restaurant’s clientele which over the years has included royalty and heads of state.
Prunier manufacturers hail the St James as one of its finest achievements and at US$800 per 250g – or US$100 per 30g – serving it’s clear Prunier doesn’t undervalue its product.
After a perfectly timed break and a top up of champagne came the oysters. Twelve of the finest oysters carefully selected from the waters of England and France.
Following this we were presented with salmon Balik tartars which arrived in four delicious flavours; herb and basil; pearls (salmon eggs); black pepper and chilli.
Created solely from the envelope of inner smoked fillet, this delicious tartar is composed of only prime salmon. A gourmet preparation, it can be served in half a dozen ways. Ours came served on crushed ice with mini Blinis, (Russian-style pancakes) baby boiled potatoes and crème fraîche.
For our main course we enjoyed the Tagliatelles, Foie Gras and Truffle; delectable al dente pasta served in a white sauce with an undeniable hint of foie gras.
Finally to finish off our five-courses we were presented with chocolate profiteroles and vanilla ice cream. The choux pastry was perfectly spongy and the waiter wasted no time in drizzling a blanket of hot chocolate sauce generously over the top to complete the delicious dessert.
Caviar is undoubtedly an acquired taste and of course, an expensive one. But if you’re willing to splash out for the ultimate in fine dining nowhere does it better than Caviar House and Prunier.
For reservations call: +971 4 3596822
Email: www.caviarhouse-prunier.com
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