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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.

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 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.

“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.

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