Culinary Trend: Caviar has a new moment in Las Vegas

November 19, 2021

Caviar is having a moment. Restaurants throughout Las Vegas are employing the delicacy in numerous ways: from the raw bar at Thomas Keller’s Bouchon, to a dollop served atop the deviled eggs at Yardbird. In his Christmas menu this year, Chef David Chang even playfully paired caviar with his homemade “hot chips” to create a “ah-ha” moment for holiday diners.

“Caviar can be an everyday luxury,” says Chef Olivier Dubreuil, vice president of culinary operations at The Venetian Resort Las Vegas. “As the average palette becomes more sophisticated, diners are open to the salty notes that caviar can bring.” Dubreuil, a Master Chef of France, has incorporated caviar into a wide range of dishes served at the landmark convention center. You will find caviar all over Chef Olivier’s menus, including atop a Santa Barbara scallop carpaccio served on a baby artichoke chip, with green apple jus, lime yogurt, micro parsley, and red raspberry viola. He also uses Ossetra caviar to top a lemon cucumber couscous, which is wrapped in brick dough. “The caviar provides a great salty contrast,” he said.

The caviar market is expected to grow worldwide by an average of 5.4% per year, according to Mordor Intelligence. This is driven by the widespread applications in the food industry due to its rising awareness regarding the health benefits that are offered by caviar such as being a rich source of vitamins and minerals including omega 3.

“People used to think caviar was only for the wealthy,” says Dubreuil. “But in recent years, many chefs have tried to demystify caviar.”

Suddenly caviar can be found everywhere. At The Venetian Resort Las Vegas, several members of the resort’s signature restaurant collection are featuring caviar:

• BOUCHON – Serving Thomas Keller’s favorites
  At Bouchon, Regiis Ova Sturgeon caviar is served with traditional accoutrements and toasted brioche. Regiis Ova (“Royal Egg” in Latin) is the caviar company founded by chef Thomas Keller, in partnership with caviar expert Shaoching Bishop. Keller and Bishop are intimately tied to the product—they know each farm source well and understand the technical knowledge behind each product. Regiis Ova supports sustainable farming and provides chefs with high quality, affordable caviar. The team spent months visiting and sourcing from all the finest caviar farms around the world—a highly selective process wherein only a handful of sturgeon farms pass muster.

• ESTIATORIO MILOS – A new menu showstopper
  New to estiatorio Milos is the Royal Belgian Ostara Caviar, with large pearls and an amazing, balanced taste, served with blinis created using a traditional Greek Orthodox recipe. "Some of my guests have been asking me for some time now about caviar.” says Costas Spiliadas, founder of estiatorio Milos. “I was able to source an excellent and reasonably priced caviar. It is the Royal Belgian Ossetra Caviar with large pearls and an amazing, balanced taste. We serve it with plenty of blinis created using a traditional Greek Orthodox recipe and more condiments.”

• CUT – A Puck Hallmark
  Wolfgang Puck famously shocked the culinary world by placing caviar atop his avant-garde pizzas, and the world took notice. Today, he continues his passion for caviar, serving a selection at his famed steakhouse CUT at The Venetian Resort. Paired with oysters or smoked salmon with traditional accompaniments, fans of caviar can enjoy the luxurious Kaluga Hybrid from the Amur River in Russia, a large firm roe with a mild nutty taste, golden to brown, and the Osetra from Israel -- known as the famed “Russian sturgeon,” -- medium in size with the most complex flavors, dark brown to gold.

• MAJORDOMO MEAT & FISH – Hot Chips and Caviar
  If you follow David Chang’s Instagram account, you know he takes a playful approach to caviar. He famously caused a sensation when he posted a picture of potato chips next to the caviar he was eating. Fried chicken and caviar has been a celebratory mainstay on his noodle bar menu and one of David Chang's favorite combinations. This Christmas, David was inspired to add Hot Chips & Caviar to the holiday menu at Majordomo Meat & Fish. Guests can start the holiday dinner with osetra caviar paired with honey butter hot chips from Moon Palace, his quirky burger counter restaurant located across from Majordomo Meat & Fish.

• YARDBIRD – Caviar from the Southern Sea
  For the holidays, Yardbird is pairing southern-style caviar service with their famous fried chicken, featuring Canterbury Royale Grade White Sturgeon Caviar. From the waters of California and known for its sustainability, this caviar is from the finest White Sturgeon featuring a rich buttery flavor.  It will be available Dec. 24 and 25, 2021.

• SUSHISAMBA - Diamonds of the Sea
  “I personally treat our caviar as diamonds of the sea,” says SUSHISAMBA Corporate Chef John Um. The new Signature Caviar Service at SUSHISAMBA will officially be on the menu at The Venetian Resort Dec. 31, 2021, but those craving the delicacy now, can make a special request.  The Royal Osetra Caviar comes from Poland and Italy and the firm large amber pearls have a smooth nutty flavor and are sustainable. “The Royal Osetra Caviar is impeccable, and one of the highest-graded caviar in the world”. Served with Samba Crisps (plantain, potato, sweet potato, and lotus chips) this caviar has a delicate pop that follows through with a distinct flavor of fresh and clean taste.

For more details, contact The Venetian Resort Public Relations.