What Chefs Are Saying
“I use it because of the flavor profile I think it's very neutral tasting. I think the eggs have a nice pop when they're on the palate and I think the salinity is right there when it can be used in any application.”
Chef Nina Compton
Compére Lapin
“It’s local and it’s a good unique ingredient… We don’t use it as a high end caviar, but as an accent to the food we do. It’s a salty counterpoint to the creamy richness of the hogs head cheese.”
Chef Michael Stolzfus
Coquette
“As a chef, I’ve had the opportunity to use a lot of different caviars on my menus, but I’ve used Cajun Caviar® more than 20 years. The process that is used has been perfected over the years, which has enhanced the quality. Even in the last few years we’ve seen a better product; it’s a product I believe in and I’m excited to be a greater part of it.”
Chef Alison Vega-Knoll
Station 6
“I like using Cajun Caviar® because the taste of it is very clean. I also enjoy the varieties the company has to offer as far as the ghost pepper goes, it adds a nice heat to different dishes like our deviled eggs."
Chef Wilfredo Avelar
Meril
"Cajun Caviar® is as local to me as you can get, I grew up fishing in the same waters as the Choupique they're harvesting. Nothing beats the great flavors of our Louisiana bayous in a dish."
Chef Nathan Richard