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Cultivating Caviar

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David Escalante / Regiis Ova

We’ve got news! Two of the biggest names in food have a new concept we are simply loving.

Caviar from Regiis Ova Caviar is different—the brand personally knows each farm from which they buy, meaning if you want the highest-quality caviar, go directly to the source. Founded in 2017 by Chef Thomas Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar, the team at Regiis Ova Caviar spent six months finding and sourcing their caviar from the top sturgeon farm partners around the world.

For seafood lovers, caviar is the epitome of an indulgent experience. Regiis Ova offers several distinctive delights for those who enjoy the elegance of tasting caviar.

The Russian Ossetra, priced at $145, has “a robust nutty flavor and buttery finish. The egg color ranges from light brown to dark brown.” The Golden Kaluga Hybrid, priced from $275, is a cross breed with Kaluga and Amur Sturgeon, and the caviar presents as large, golden and firm eggs.

And it gets better! You can enjoy this fab caviar from Regiis Ova Caviar & Champagne Lounge, a new pop-up destination in Yountville by Bishop and Keller. The destination is a celebration of bubbles, classic contemporary dishes and, of course, caviar.

And it gets better! You can enjoy this fab caviar from Regiis Ova Caviar & Champagne Lounge, a new pop-up destination in Yountville by Bishop and Keller.

“Consulting with AD100 designer and fellow Northern California native, Ken Fulk, Chef Thomas Keller’s team designed the space with a curated assortment of RH furnishings, conceived as a romantic feast for the senses, where exquisite dishes are presented in a lush garden setting or within a series of elegant lounge spaces enveloped in a palette of deep sea greens, rich organic textures and luxe sink-in seating,” says the brand.

The idea is a whimsical approach to enjoying the famed eggs as a snack with bubbles or as an accompaniment to dinner, ordered by the gram.

Menu highlights include Daniel Boulud Smoked Salmon with Meyer lemon schmear and bagel wafers, and Hass Avocado Mousseline, with a Hass avocado purée served with heirloom corn tortilla chips.

The beverage program is curated by longtime Beverage Director for Per Se and The Surf Club Restaurant Michel Couvreux and Andrew Adelson, Head Sommelier at The French Laundry. The list spotlights bubbles through a variety of prestige offerings from Dom Pérignon, Krug and Ruinart champagnes, as well as wines from select California and European vintners.

Variety is the spice of life, and it is key for caviar tasting. Regiis Ova offers a trio gift set so that enthusiasts can taste multiple caviars at once. The set includes 30g of Baerii Reserve, 30g of Royal white sturgeon, 30g of Ossetra. Worried you won’t be able to eat it all at once? The caviar stays fresh for up to eight weeks while refrigerated.

What’s the best utensil for eating caviar? A stunning mother of pearl spoon from Regiis Ova makes the perfect pairing, designed specifically for serving caviar.

The very first record of caviar goes all the way back to Greek scholar Aristotle. According to Gourmet Foodstore, the eggs were given the name Caviar from the Persians, based on a Persian word that means “cake of strength,” due it’s medicinal properties.

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