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N25 Caviar – we stand for innovation, highest quality and unique pleasure.

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Stefan Jäckel

La Rôtisserie resaturant in the heart of Zurich is cosmopolitan and stylish, tempting and ingenious, elegant and superior. From here, Stefan Jäckel and his team treat guests to their cuisine with 17 Gault Millau points and one Michelin star.<br />
<br />
Chef Stefan Jäckel blends classic elements of French cuisine with modern influences and high-quality, locally sourced ingredients. Echoing N25 Caviar, Stefan strives for perfection in every dish, achieving a remarkable harmony of flavours.

<h3>Roasted Leek and Caviar by Stefan Jäckel: Hearty and Flavourful</h3>

<p style="font-weight: 400;" data-pm-slice="1 1 []">Leeks have a wonderful mild flavour, which makes them a delightful base without overpowering caviar, especially roe with a large and firm grain size that will carry the complex and rich umami flavours beautifully to the dish.</p>

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<p class="p1">A Unique Pairing</p>

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<strong>Leek: </strong><br />
<br />
4 sticks of fresh leek<br />
<br />
Wash the leek, remove any broken leaves or imperfections. Cut to desired length and pat dry. Preheat the oven to 250 degrees Celsius and roast for 15-20 minutes, until almost charred. Rest until reaching room temperature, cut in half, remove the core and chop the core finely.<br />
<br />
&nbsp;<br />
<br />
<strong>Vinaigrette: </strong><br />
<ul><br />
 	<li>- 5 tbsp. of Champagne vinegar</li><br />
 	<li>- 4 tbsp. rapeseed oil</li><br />
 	<li>- 2 tbsp. vegetable oil</li><br />
 	<li>- 1 tsp. mild tarragon mustard</li><br />
 	<li>- 1 shallot, finely diced</li><br />
 	<li>- 2 tbsp. pickled mustard seeds</li><br />
</ul><br />
To taste:<br />
<ul><br />
 	<li>- Salt</li><br />
 	<li>- Pepper</li><br />
 	<li>- Sugar</li><br />
</ul><br />
Mix the vinegar, rapeseed oil, mustard and vegetable broth in a blender until achieving a uniform consistency. Pour the vinaigrette into a bowl and add the pickled mustard seeds, diced shallot and season to taste with salt, pepper, and sugar.<br />
<br />
<strong>Watercress Puree: </strong><br />
<ul><br />
 	<li>- 300g watercress</li><br />
 	<li>- 1 tbsp. shallot brunoise</li><br />
 	<li>- 4cl. dry white wine</li><br />
</ul><br />
To taste:<br />
<ul><br />
 	<li>- Rapeseed oil</li><br />
 	<li>- Salt</li><br />
 	<li>- Cayenne pepper</li><br />
</ul><br />
Add 2 tbsp. of rapeseed oil to a preheated pan. Cook the shallot on low heat for 3 minutes, add the watercress and deglaze with white wine. Boil until the alcohol evaporates and blend in a kitchen blender. Chill the puree on ice, constantly whisking and adding rapeseed oil until a smooth texture is achieved. Add salt and cayenne pepper to taste.

Roasted Leek with Oyster and N25 Caviar by Stefan Jäckel

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<p class="p1"><strong>Poached Oyster: </strong></p><br />
<br />
<ul><br />
 	<li>- 8 fresh oysters, medium size</li><br />
</ul><br />
Remove the oysters from their shells and catch the oyster water in a cup. Strain the oyster water and take to 80 degrees Celcius in a pot. Poach the oysters for 30 seconds until fully coagulated. Remove the oysters from the pot and store in fridge until further use.<br />
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&nbsp;<br />
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<strong>Plating: </strong><br />
<ul><br />
 	<li>- 50g N25 Caviar</li><br />
 	<li>- Panko crumble</li><br />
</ul><br />
Place the leek half on a cold plate, ideally of oval shape. Marinate the chopped leek core with vinaigrette and place it back in the half leek. Cut the poached oysters in half and place the pieces, followed by 3 dabs of watercress puree. Add 3 quenelles of N25 Caviar and garnish with a few watercress leaves, more vinaigrette and panko crumble.

Easter Roasted Leek and Caviar Recipe

Leek and caviar recipe inspirations by Michelin-starred chefs. This stunning dish will surely impress guests at your next Easter celebrations

Easter Roasted Leek and Caviar Recipe - N25 - Caviar

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Jaime Lee

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Boris Rommel - N25-1

Bean Studios for N25 Caviar - 40 (1)

Scallop and Caviar Recipe

The culinary heart of the Wald &amp; Schlosshotel Friedrichsruhe boasts a timeless, elegant style that epitomizes luxury. The atmosphere is enhanced by sophisticated elements like rich fabrics, ornate wallpaper, and sparkling crystal chandeliers, all in perfect harmony with the historic castle setting. The cuisine mirrors this classic approach, elevated by Boris Rommel and his team through modern interpretations. Every dish reflects exceptional technical precision, with each ingredient carefully chosen and meticulously crafted.

<h3>Scallop and Caviar by Boris Rommel: Classic with a Twist</h3>

<p class="p1">Caviar and scallops are a classic pairing because they complement each other in flavour, texture, and richness. Scallops are tender and have a delicate, slightly sweet flavour. N25 Kaluga Hybrid caviar, on the other hand, is firm and poppy with a smooth, savoury bite. The contrast between the soft, buttery scallops and the large and firm texture of the caviar creates a pleasant balance.</p><br />
&nbsp;<br />
<br />
This recipe is created by Boris Rommel, the executive chef of the 2 Michelin-starred restaurant Le Cerf, quietly nestled inside the beautiful Wald &amp; Schlosshotel Friedrichsruhe in Germany.<br />
<br />
&nbsp;<br />
<br />
Michelin-starred chef Boris Rommel – trademark: slouch hat and tattoos – stands for classic French haute cuisine, which he combines with the best regional products. Classic French cuisine continues to inspire many generations.<br />
Boris Rommel: “My philosophy is to interpret the perfection of French cuisine in a modern way and present it in a contemporary way, with the aim of achieving maximum sophistication in taste and presentation.”

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<p class="p1">Why does this pairing work so well?</p>

Boris Rommel - N25-2

For four servings.<br />
<ul><br />
 	<li>- 300g Fresh scallop meat</li><br />
 	<li>- 600ml Fish stock</li><br />
 	<li>- 100g Celeriac</li><br />
 	<li>- 130g Butter</li><br />
 	<li>- 50g Clarified butter</li><br />
 	<li>- 1 Tablespoon of creme fraiche</li><br />
 	<li>- 100ml Bergamot or lime juice</li><br />
 	<li>- 30g maple syrup</li><br />
 	<li>- 1 twig of dill</li><br />
 	<li>- 1 twig of basil</li><br />
 	<li>- 1 twig of rosemary</li><br />
 	<li>- 4 cloves of garlic, peeled</li><br />
 	<li>- salt</li><br />
 	<li>- pepper</li><br />
</ul><br />
<p class="p1"></p>

Caviar Scallop Created by Boris Rommel

<p class="p1">Squeeze the dill and basil using the flat side of a knife and let marinate in the bergamot juice for 30 minutes. Remove the twigs and mix in the maple syrup. Set aside in a sealed container.</p><br />
&nbsp;<br />
<p class="p1">Pour the fish stock into a saucepan and reduce by a third on low heat. Add the dill, basil and simmer for five minutes. Strain the stock and set aside on low heat just below boiling point. Mix in 80g of cold butter and the crème fraiche with the help of a hand blender right before plating.</p><br />
&nbsp;<br />
<p class="p1">Wash the celeriac, removing any skin, imperfections and roots. Dice into small cubes and place on a sheet of kitchen cloth. Pre-heat a pan, add 20g of butter and cook the celeriac on low temperature without browning. Add salt to taste.</p>

<p class="p1">The scallops must be clean, dry and free of connective tissue. Pre-heat a non stick pan, add the clarified butter and fry the scallops on high heat from both sides for 30 seconds each side. Add 30g of butter, garlic and a rosemary. Fry until golden-brown, basting the scallops in foaming butter.</p><br />
&nbsp;<br />
<h4 class="p1"><b>Plating</b></h4><br />
<p class="p1">Shape diced celery into a brick using a mold or cake spatula. Place the celeriac on the right side of a deep, pre heated plate, creating a division. Lay three tablespoons of sauce left of the celeriac and two tablespoons of vinaigrette on its right side. Place the scallop left of the celeriac, add salt and pepper to taste and finish with a quenelle of N25 Kaluga Hybrid caviar.</p>

Seafood and caviar recipe inspirations by Michelin-starred chefs. This stunning dish will surely impress guests at your next dinner party.

Scallop and Caviar Recipe - N25 - Caviar

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The N25 Winter Residency

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<p data-pm-slice="1 1 []">With N25 Caviar Winter Residency at <a tabindex="-1" href="https://www.thechediandermatt.com/highlights" target="_blank" rel="noopener">the Chedi Andermatt</a> in full swing, our ambassadors <a tabindex="-1" href="https://www.instagram.com/f.toffolon/" target="_blank" rel="noopener">Fabio Toffolon</a> and <a tabindex="-1" href="https://www.instagram.com/dominiksato/" target="_blank" rel="noopener">Dominik Sato</a> at the 2 Michelin-starred restaurant <a tabindex="-1" href="https://shop.e-guma.ch/thechedi-andermatt/en/events/caviar-dinner-the-japanese-x-n25-caviar-8808728" target="_blank" rel="noopener">the Japanese</a> will host an exclusive caviar dinner on February 20th, 19:00.</p>

Discover N25 caviar through the vision of our chef ambassadors Fabio Toffolon and Dominik Sato at the 2 Michelin-starred restaurant

Book the Dinner Now

You will indulge in a unique evening of Asian refinement and exquisite caviar. Start with a caviar tasting led by our founder Hermes Gehnen, followed by a curated menu carefully and creatively constructed highlighting the elegance of N25 caviar.

Discover the ultimate après ski activities at the Chedi Andermatt with our ambassadors Fabio Toffolon and Dominik Sato.

The N25 Winter Residency - N25 - Caviar

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Discover the ultimate apr&egrave;s ski activities at the Chedi Andermatt with our ambassadors Fabio Toffolon and Dominik Sato.

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Valentines Day Recipe: Dark Chocolate Mousse

<p class="p1">Chocolate is the traditional go-to sweet to offer for your loved ones on Valentine's Day, but this year, you can add a twist to your tradition and surprise your sweetheart with an unusual yet sensational pairing of Dark Chocolate Mousse and Caviar.</p>

<h3>Chocolate and Caviar: Unexpected yet Sensational Pairing</h3>

<p class="p1">Both the chocolate and caviar contain high levels of amines. These are a group of proteins that have broken down from their amino acid state but not so far as to become ammonia. Amines contribute to the desirable flavours that we find in cooked meats and cheeses, among other things. Both ingredients have the same flavour compound so initially, you taste the savoury and sweet but later, they blend together into one singular taste.</p><br />
&nbsp;<br />
<br />
This recipe is created by Thorsten Bender, the head chef and owner of the 2 Michelin-starred restaurant <a href="https://restaurant-sein.de/">Sein.</a><br />
<br />
&nbsp;<br />
<p data-pm-slice="1 1 []">Born in 1981, Thorsten Bender from Germany followed his passion and went to work for one of the world's best chefs, Peter Knogl at the Cheval Blanc Restaurant. In 2017, he fulfilled his dream of opening his own restaurant, which was awarded 1 Michelin star in 2019 and the second followed in 2023.</p><br />
At his restaurant <a tabindex="-1" href="https://restaurant-sein.de/" target="_blank" rel="noopener">Sein</a>, Thorsten incorporates Asian flavours and modern techniques into the classic, French foundation of his craft. With N25 caviar encompassed in his cooking, Thorsten presents dishes technically accomplished with only the highest quality of ingredients.

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For four servings.<br />
<h4><em><strong>Dark Chocolate Mousse</strong></em></h4><br />
<ul><br />
 	<li>- 1 fresh egg in size M</li><br />
 	<li>- 1 fresh egg yolk</li><br />
 	<li>- 60g white sugar</li><br />
 	<li>- 100g dark chocolate</li><br />
 	<li>- 350g whipped cream</li><br />
</ul><br />
<p class="p1">Melt the dark chocolate over low heat in a saucepan. Whisk the egg and egg yolk in a hot bain-marie (or a double boiler at home), slowly adding the sugar until a homogeneous texture is achieved. Whisk in the molten chocolate and let cool to room temperature. Add whipped cream gradually and set to cool in the fridge until fully set. Shape into tablespoon-sized quenelles and keep refrigerated. Freeze for fifteen minutes prior to coating.</p><br />
&nbsp;<br />
<h4><em><strong>The Coating</strong></em></h4><br />
<ul><br />
 	<li>- 50g dark chocolate</li><br />
 	<li>- 50g cocoa butter</li><br />
</ul><br />
<p class="p1">Add cocoa butter and dark chocolate to a saucepan and melt slowly. Mix until fully combined and let cool until viscous. Brush the coating onto the lightly frozen quenelles and set back to cool in the fridge.</p>

Caviar Dark Chocolate Mousse

<h4 class="p1"><b>The Banana Sauce</b></h4><br />
<ul><br />
 	<li>- 100g Muscovado sugar</li><br />
 	<li>- 50g butter</li><br />
 	<li>- 200ml banana puree</li><br />
 	<li>- 3g sea salt</li><br />
 	<li>- 50ml Brandy</li><br />
 	<li>- 50ml sweet condensed milk</li><br />
</ul><br />
<p class="p1">Caramelize the sugar in a pot, add butter and mix until well combined. Add the remaining ingredients and simmer for three minutes, slowly but constantly stirring. Set aside to cool.</p><br />
&nbsp;<br />
<h4><em><strong>Pastry Leaf</strong></em></h4><br />
<ul><br />
 	<li>- 50g egg white</li><br />
 	<li>- 50g icing sugar</li><br />
 	<li>- 50g cream</li><br />
 	<li>- 50g flour</li><br />
 	<li>- 2 tsp. cocoa powder</li><br />
</ul><br />
<p class="p1">Beat the egg whites and icing sugar until fluffy. Mix in the cream, followed by the sifted flour and cocoa. Chill for two hours in the fridge. Preheat the oven to 180 degrees Celsius, add the dough mixture to the silicone mould of the desired shape and bake for six minutes. Remove from the mould once cooled and store in a dry place.</p>

<h4 class="p1"><b>The Garnish</b></h4><br />
<ul><br />
 	<li>- 1 banana</li><br />
 	<li>- 50g Muscovado sugar</li><br />
 	<li>- 500ml vanilla ice cream</li><br />
 	<li>- 50g N25 Schrenckii Reserve caviar</li><br />
 	<li>- 4 leaves of mint</li><br />
</ul><br />
<p class="p1">Peel and slice the banana into 5mm sections. Cover with muscovado sugar and scorch with a blow torch or in the oven using the broiler function. Let cool to room temperature before plating.</p><br />
&nbsp;<br />
<h4 class="p1"><b>Plating</b></h4><br />
<p class="p1">Place three to four tablespoons of banana sauce on a plate, shaping a round bed. Add the coated chocolate mousse in the centre, followed by a portion of high-quality vanilla ice cream. Mount the banana chip on the side of the ice cream and add a generous quenelle of N25 Caviar on top. Garnish with Pastry and mint leaf.</p>

Valentin's Day Recipe: Dark Chocolate Mousse

Valentines Day Recipe: Dark Chocolate Mousse - N25 - Caviar

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A Party Showstopper

Indulge in caviar this holiday season. Bring a touch of luxury to your christmas dinner party and discover the perfect caviar for festive entertaining.

A Party Showstopper - N25 - Caviar

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Bean Studios for N25 Caviar - 26 (1)

<h3>Festive Recipe: Gougeres &amp; Caviar</h3>

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Festive Recipe: Gougeres and Caviar

The cheese that is traditionally used is <span class="wprm-recipe-ingredient-name">Gruyère</span>, Emmental or Comte. As store-bought grated cheese can typically be thicker than grating it yourself, so it might weigh down the batter and prevent your Gougeres from puffing up.<br />
<br />
<strong>Ingredient List: </strong><br />
<br />
<em><strong>The Pastry</strong></em><br />
<ul><br />
 	<li style="list-style-type: none;"><br />
<ul><br />
 	<li><span class="wprm-recipe-ingredient-amount">250ml </span><span class="wprm-recipe-ingredient-name">water</span></li><br />
 	<li>80g butter, cut into 1.5cm small cubes</li><br />
 	<li>150g flour</li><br />
 	<li>3/4 tsp salt</li><br />
 	<li>pinch of nutmeg</li><br />
 	<li>pinch of black pepper</li><br />
 	<li>4 eggs</li><br />
 	<li><span class="wprm-recipe-ingredient-amount">200g</span> <span class="wprm-recipe-ingredient-name">Gruyère cheese</span></li><br />
</ul><br />
</li><br />
</ul><br />
<em><strong>The Toppings</strong></em><br />
<ul><br />
 	<li style="list-style-type: none;"><br />
<ul><br />
 	<li>50g <span class="wprm-recipe-ingredient-name">Gruyère cheese</span></li><br />
 	<li>1 egg yolk, for brushing</li><br />
 	<li>Your choice of N25 caviar</li><br />
</ul><br />
</li><br />
</ul>

Gougères are made from the classic French pâte à choux, with a generous amount of cheese folded into the dough before baking. The dough puffs and then dries in the oven, making for a tender, crisp puff with a hollow centre.<br />
<br />
We love pairing Gougeres with caviar for the holiday season, as they encompass a labour of love and transform into a simple and timeless pastry that everyone will enjoy. The Gougeres is not a cheese, though it has that savour; nor a pastry, though it has that appearance. It is the ideal bridge between a welcome drink and a starter, allowing guests to enjoy caviar pure as a bump or with an extra cheesy delight to complement the savoury and nuttiness of N25 caviar.

<p style="text-align: left;"><strong>Instructions: </strong></p><br />
<br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">1. Preheat the oven to 220°C (200°C fan). Lightly grease 2 trays then line with parchment/baking paper.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">2. Place water, butter and salt in a saucepan over medium-high heat. Bring to a boil until the butter is fully melted.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">3. Remove from stove, add flour, salt, pepper and nutmeg. Mix until incorporated.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">4. Return to stove on low heat and mix for 1 minute (this dries the mixture out).</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">5. Remove from stove, and leave for 2 minutes.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">6. Add 1 egg, and mix vigorously until incorporated. The batter will split at first, but it will come together into a smooth mixture.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">7. Add 3 more eggs, one at a time, mixing until incorporated before adding the next.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">8. Stir in 200g cheese.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">9. Using a cookie/ice cream scoop onto the trays.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">10. Brush with yolk, then top with a pinch of reserved 50g Cheese for topping.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">11. Bake for 25 minutes.</div><br />
<div style="text-align: left;"></div><br />
<div class="wprm-recipe-instruction-text" style="text-align: left;">12. Allow to cool for 15 minutes and let them become crusty.</div><br />
<p style="text-align: left;">13. Lastly, cut the top of the Gougeres to make a little hollow space for the caviar. Scoop a generous spoonful of N25 caviar and gently place it on top of the Gougeres.</p>

Bean Studios for N25 Caviar - 31

Festive Recipe: Gougeres and Caviar - N25 - Caviar

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