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N25 - Caviar

N25 Caviar – wir stehen für Innovation, höchste Qualität und einzigartigen Genuss.

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This Easter, impress your friends and family by recreating this recipe -- the perfect opportunity to adopt Lisl's family tradition for your own family dinner, to be enjoyed for years to come. 
 
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<h3>Ingredients</h3> 
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For the eggs 
- 4 free-range eggs 
- 100g wheat flour 
- 1 egg for breading 
- 100g white breadcrumbs 
- Peanut oil for frying 
For the purée 
- 350 g floury potatoes 
- 125 ml milk 
- 20 g butter 
- salt 
For the sour cream sauce 
- Freshly grated nutmeg For the sour cream sauce 
- 250 ml sour cream fat content min. 10% 
- freshly ground black pepper 
- 1 dash of Worcester sauce 
To serve 
- 40 g N25 Caviar 
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<h3>To Prepare</h3> 
Eggs: 
Pierce the eggshell and boil for approx. 5 ½ minutes until soft. Then rinse in ice water, peel carefully and dry a little. Crack the egg. Coat the boiled eggs with flour, egg and breadcrumbs and fry in hot fat until golden brown. 
Mash: 
Peel the potatoes and cook in salted water until soft. Drain the cooking water and the hot potatoes through a potato ricer. Heat the milk and melt the butter in it. Stir the mixture into the potatoes and make a creamy purée. Flavour with salt and nutmeg and fill into a piping bag. 
Sour cream sauce: 
Mix all the ingredients well and stir until smooth. 
To serve: 
Place a dollop of sour cream on the plates and drizzle the hot puree on top. Cap the eggs, place a small dollop of caviar on top and replace the cap. Garnish with dill and serve.

<h3>Easter Recipe: Lisl's Caviar Egg</h3> 
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Recipe created by Lisl Wagner-Bacher, carried into the 21st century by her son-in-law Thomas Dorfer head chef at Landhaus Bacher in Austria, with a reimagined and contemporary twist, cementing this signature dish on the menu even after 30 years since its creation.

Shop the Recipe Now

Easter Recipe: Caviar Egg

Seafood and caviar recipe inspirations by Michelin-Starred chefs

Easter Recipe: Caviar Egg - N25 - Caviar

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Shop N25 x Hering Berlin Crystal Plateau

In celebration of International Women’s Day, we are pleased to share the story of Stefanie Hering, the founder and creative director of Hering Berlin. 
 
Hering Berlin has been a significant partner of N25 Caviar, sharing brand synergy and creative vision for art &amp; gastronomy. Through our collaboration, the two brands have experimented with the design process and co-created a crystal plateau to further elevate the dining experience and give our caviar the spotlight on the table.  
 
Currently based in Germany, we spoke to Stefanie about her passion for design and highlights of working with N25.

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Stefanie Hering -- a craftswoman and a design mastermind.

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Please tell us a little bit about yourself. 
I am the founder and creative director of Hering Berlin, a brand creating exceptional tableware, glassware, interior objects, and lighting. From my diverse varied training throughout Europe to the founding of my design studio in Berlin in 1992, my journey has been about blending traditional craftsmanship with innovative design. I see myself as a designer, craftswoman, entrepreneur, host - and also as a material fetishist. 
 
Over the years, my brand Hering Berlin has evolved from a porcelain manufacturer to a global luxury firm. I collaborate with a team of master craftspeople to push the boundaries of materials such as porcelain, clay, glass, stainless steel, and cast iron, resulting in distinctive, enduring pieces. Our dedication to independence, expert craftsmanship, and creative exploration has made Hering Berlin a favourite among top restaurateurs and interior designers worldwide. Each creation aims to inspire creativity and foster memorable experiences of hospitality and camaraderie. 
 
To me, true luxury means creating pieces that will become cherished heirlooms that embody a timeless quality that will transcend generations. 
 
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How did you establish Hering Berlin and why? 
The table has always been at the centre of my family. It was where we ate and spent a lot of time together. My grandparents had a farm, which instilled in me a great appreciation for the produce that ended up on the table. I wanted to give the food an appropriate stage and express an appreciation for the precious time spent together by designing the table. 
 
My interest arose from this moment, and over the next few years, I got to grips with the material. I started an apprenticeship as a potter at the age of 16, travelled as a journeywoman and passed my master's examination. I then realised that I wanted to expand my knowledge by studying design. The exploration of design and material is always challenging and inspiring for me: how can I process the material in such a way that it fits in with my design intentions? How can I emphasise the beauty of the material through my design? 
 
In 1992, as a master potter and designer, I set up my own business. I knew from the start that I didn't want to sell my products at a regional crafts market. So I went to international fairs in New York, Tokyo and Frankfurt. My aim was to see what the world's opinion was of my work. 
 
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What defines the style of Hering Berlin? 
Hering Berlin's style is defined by a blend of traditional craftsmanship and innovative design, including distinctive shapes, tactile finesse and enduring quality in all its designs. Characterised by a commitment to using traditional materials and craft techniques, we continually reinterpret material and form to create modern, elegant pieces. 
 
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What is your design process when creating new pieces? 
Our manufacturing processes are more sophisticated than traditional manufacturers and less focused on automation. Instead, we are structured more like a studio. Depending on the design, pieces go through several steps outside the linear process. In glass making, for example, we work with different hot and cold shops across Europe, sometimes moving pieces between them to allow the best craftsmen to add their mastery to the piece. 
 
I never design solely based on detailed briefings. Instead, function and form can be intuitively presented as correct and convincing after extensive research. In my opinion, the agile methodology, which only approaches consensus, leads to mediocre results. 
 
Teamwork is particularly important to me. Although I contribute ideas, I don't see myself as the sole creator of our objects. My team and I develop the design together, while a master craftsman makes it by hand. 
 
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"The table has always been at the centre of my family. It was where we ate and spent a lot of time together." 
 
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Visit Hering Berlin for more design pieces

Spotlight On: Stefanie Hering

What makes Hering Berlin so suitable in the world of gastronomy? 
In the world of gastronomy, Hering Berlin finds its place through a combination of meticulous craftsmanship, distinctive design and versatile offerings. Our tableware is crafted with the utmost care, ensuring durability and resilience - essential qualities for the demanding environment of professional kitchens and dining establishments. 
 
What sets Hering Berlin apart is not only the functionality of our designs, but also the visual appeal. Distinctive shapes and tactile finesse of our pieces add an extra layer of elegance to any dining experience, enhancing the presentation of culinary creations. 
 
We understand the importance of collaboration and customisation in the restaurant world. That's why we work closely with chefs and restaurateurs to create settings that reflect the unique identity and ambience of each establishment. This level of personalisation allows restaurants to stand out and create memorable dining experiences for their guests. 
 
Our products offer versatility, suitable for a range of dining occasions, from casual brunches to formal dinners. They cater to different culinary styles and themes, allowing chefs to express their creativity and vision through the table settings. 
 
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What have been some highlights during the partnership with N25 Caviar? 
Our design team had the opportunity to develop a very special glass vessel for a modern way of serving caviar for N25 and to support them in production management. Instead of using ice, the solid glass body can be frozen, keeping the precious product chilled on the table. Given the high standards of product quality that our two companies share, this collaboration was a very enjoyable experience. 
 
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The modern expression of caviar. Complex umami flavours from our ageing methods.

Spotlight On: Stefanie Hering - N25 - Caviar

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Shop Chef Chet's Favorite

From day 1, N25 Caviar strives for perfection and to be the trusted brand hand-picked by world class chefs. 
We welcomed friends of the brand to our first N25 Chefs Social in London, hosted at Bibi Restaurant in Mayfair -- brought to life by Chef Chet Sharma. 
 
Opened its doors in 2021, Bibi serves innovative and contemporary takes on Indian dishes using premium ingredients, while staying true to the authentic flavour profiles of India. 
 
As a friend of N25, Chef Chet sheds light on his love for caviar.

A spotlight on Chef Chet and Bibi

Which is your favourite N25 caviar? 
I love the Schrenckii caviar; not a surprise as it's really unique. It has an almost almond-like flavour to it which comes partially from the eggs, but also from the maturation of the caviar too. I've never had anything quite like it. 
 
What is your favourite ingredient to pair with caviar? 
We mainly use caviar with seafood. Somewhat boring and predictable, of course, but it works! More recently, we've been using it with sweet dishes, such as the Coconut Barfi as a petit fours topped with sweetened crème fraîche and N25 Kaluga caviar -- a really well-rounded, seasoned sweet bite. 
 
What is something on the top of your bucket list? 
I would love to go out to see the caviar production in the flesh. I've been lucky to go out deer stalking, fishing, truffle hunting...never made it to a caviar production facility. 
 
Visit <a href="https://www.bibirestaurants.com" target="_blank" rel="noopener">Bibi restaurant</a> in London, United Kingdom, and discover the flavours of India featuring N25 Caviar.

N25 Chef Social at Bibi by Chet Sharma

N25 Chef Social at Bibi by Chet Sharma - N25 - Caviar

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Shop Kaluga Hybrid

A dish comprised of Top's favourite ingredients from the land: truffles, Kolrahbi, extra virgin olive oil; paired with his most-prized possession from the sea: Blue Fin tuna, Hokkaido scallops, and last but not least, N25 Kaluga Hybrid Caviar.

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Land and Sea by Chef Top Russell

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Visit the 1 Michelin star restaurant <a href="https://www.miarestaurantbkk.com">Mia</a> in Bangkok, Thailand, and try the legendary Land and Sea dish featuring N25 Kaluga Hybrid Caviar.

<h2>"This dish really showcases where we are and where we want to go. Delivering the best to our diners and putting eating pleasure and enjoyment are at the forefront of what we do." says Chef Top Russell</h2>

Land and Sea

Land and Sea - N25 - Caviar

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Our Caviar

Seeking perfection in every aspect with no compromise.

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The modern expression of caviar.

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One of the most defining factors in achieving the complex flavour profile unique to N25 Caviar is our ageing process. During ageing, as fermentation takes place and proteins break down to amino-acids, caviar gradually develops complex and rich flavours. Because of our extraordinarily old sturgeons, they produce high quality roes that allow us to age them for an extended period of 3 to 10 months. At the end of the ageing period, the membrane of the caviar becomes more translucent while retaining elasticity. This unique ageing process gives N25 Caviar nutty and floral tastes on the palate with the right balance of saltiness, creaminess, and sea flavour, an umami experience with every spoon

<h2>Unique Ageing Process – never pasteurised or frozen</h2>

Our unique flavour profile

Unser einzigartiges Geschmacksprofil

Our unique flavour profile - N25 - Caviar

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Welcome to restaurant JAN by *** Michelin chef Jan Hartwig

Willkommen im Restaurant JAN bei *** Michelin Koch Jan Hartwig

N25 Ambassador, Jan Hartwig of Three-Michelin-Starred Restaurant JAN. A product he can always rely on for consistency.

Welcome to restaurant JAN by *** Michelin chef Jan Hartwig - N25 - Caviar

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