FERRANDI Paris Students Explore French Cuisine Elevated by Kasnodar Caviar

The students from FERRANDI Paris’s Intensive Professional Program in French Cuisine had the unique opportunity to attend a masterclass led by Kasnodar Caviar, a distinguished producer of premium caviar. Held at FERRANDI Paris, the session offered an immersive exploration into the integration of luxury caviar into classic French culinary techniques.

The masterclass commenced with an introduction to Kasnodar Caviar’s commitment to sustainable aquaculture and its dedication to producing top-tier caviar. Students were then able to try and test the different caviar, enabling them to discuss the versatility of caviar in French cuisine. This interactive approach not only enhanced their technical skills but also deepened their appreciation for the art of French gastronomy.

By integrating luxury ingredients like caviar into their repertoire, students are better equipped to meet the evolving demands of the global culinary landscape. This masterclass not only enriched the students' culinary education but also reinforced FERRANDI Paris’s reputation as a premier institution for aspiring chefs seeking to master the art of French cuisine.

Among Kasnodar’s sources is Acipenser, the first sturgeon farm in Africa and the Indian Ocean, located about 60 kilometres east of Antananarivo, Madagascar’s capital. Situated 1,400 meters above sea level on the pristine Lake Mantasoa, the farm sustainably raises six pure sturgeon species to produce six exceptional varieties of caviar.