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<feed xmlns="http://www.w3.org/2005/Atom">
    <link href="https://www.caviarhouse-prunier.ch/en/blog/?sAtom=1" rel="self" type="application/atom+xml" />
    <author>
        <name>Caviar House &amp; Prunier</name>
    </author>
    <title>Blog / Atom Feed</title>
    <id>https://www.caviarhouse-prunier.ch/en/blog/?sRss=1</id>
    <updated>2026-04-30T02:20:18+02:00</updated>
    
        <entry>
            <title type="text">Beluga and Kaluga caviars, two cousins worth knowing</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/beluga-and-kaluga-caviars-two-cousins-worth-knowing</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/beluga-and-kaluga-caviars-two-cousins-worth-knowing"/>
            <summary type="html">
                <![CDATA[
                
                                            Les caviars Kaluga et Beluga sont issus de 2 espèces cousines qui donnent les caviars les plus rares au monde, avec des durées d’élevage de 18 ans en moyenne. Découvrez tout ce qu’il faut savoir sur ces deux espèces aux caviars de renom, entre similitudes et différences.
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                 Caviar House&#039;s selection of Finest Caviars includes two essential species that are highly prized by caviar lovers: Beluga and Kaluga. 
 These two cousins produce the rarest caviars in the world, with rearing times averaging 18 years. Find out all you need to know about these two renowned caviar species, with their similarities and differences. 
  Origins of Kaluga and Beluga caviar  
 Kaluga caviar comes from the Huso dauricus sturgeon, a rare fish found mainly in the Amur river basins between Russia and China. Sometimes nicknamed ‘the river Beluga’, the Kaluga sturgeon is known for its impressive size, which can reach over 5 metres, and its weight of at least one tonne.&amp;nbsp;&amp;nbsp; 
 The caviar from this sturgeon is often compared to that from the Beluga because of its similar size, its roe and its creamy texture. 
 Beluga caviar, on the other hand, comes from the Beluga sturgeon (Huso huso), the largest of the sturgeons. This giant fish can measure over six metres in length and weigh up to a tonne. Native to the Caspian Sea, it is now one of the most protected species because of its rarity. Its caviar is among the most prestigious and sought-after, notably for its particularly large grains and unique texture on the palate. 
   
  Between grains and textures  
 One of the main differences between Kaluga caviar and Beluga caviar lies in the size of the grains. The grains of Kaluga caviar are slightly smaller than those of Beluga. However, they are still larger than those of other caviar varieties such as Osciètre or Baeri. Kaluga eggs are shiny and firm, with a colour that varies between light grey and golden, a subtle colour that heralds its delicate flavour. 
 Beluga caviar is famous for the impressive size of its grains, the largest of all caviar varieties (up to 4mm in diameter). Its roe varies from pearl-grey to black, and its texture is creamy and melts in the mouth, offering an incomparable taste experience. 
  In the mouth: tasting notes  
 Kaluga caviar is renowned for its mild, slightly buttery flavours. It has a fresh, subtle taste with hints of walnut and a touch of iodine, with perfectly balanced saltiness. 
 Beluga caviar, on the other hand, is appreciated for its more complex, rich flavours. It has a buttery, creamy taste, with intense notes of hazelnut and an unrivalled intensity of flavour. It is the epitome of exceptional caviar. 
  Conclusion: Which one to choose ?  
 The choice between Kaluga caviar and Beluga caviar essentially depends on individual preferences in terms of flavour and texture. If you&#039;re looking for a mild, subtle caviar, our Kaluga caviar could be an ideal choice. If you want to be surprised by a sharp caviar with intense notes and a beautiful aromatic complexity, choose our Beluga caviar from our The Finest range.&amp;nbsp; 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Balik salmon medallion with Prunier caviar</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/balik-salmon-medallion-with-prunier-caviar</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/balik-salmon-medallion-with-prunier-caviar"/>
            <summary type="html">
                <![CDATA[
                
                                            A delicious, iodised recipe for the festive season, to serve as an appetiser or starter. 
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            </summary>
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                <![CDATA[
                  Balik salmon medallion with Prunier caviar  
  Ingredients (serves 4) :  
 1 Balik For Two salmon 
 1 50 g tin of Prunier St James caviar 
 1 lemon (optional) 
 A few fresh dill leaves (optional - for decoration) 
 Fleur de sel and freshly ground white pepper 
 Optional: a touch of light crème fraîche 
  Preparation:  
 Preparing the salmon medallions: 
 Cut thick, even slices of Balik salmon with a knife. 
 Place them on a cold plate to preserve their texture. 
 Add a few drops of lemon juice to enhance the flavour. 
  Serving the caviar :  
 Using a small spoon (made of natural material so as not to oxidise the eggs), carefully remove a generous portion of Prunier caviar. 
 Carefully place the caviar on top of each medallion. 
 Seasoning: 
 Sprinkle a pinch of fleur de sel and white pepper around the edges of the salmon (avoid putting directly on the caviar to preserve its purity). 
 If you wish, you can add a touch of lightly lemony crème fraîche as an accompaniment. 
  Presentation:  
 Serve the medallions as a bite-sized aperitif or as a starter on an elegant plate, decorated with a few fresh dill leaves. 
  Serving suggestions:  
 Accompany your tasting with a glass of brut champagne or a dry white wine, such as a Chablis or Sancerre. 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Potato mousseline with caviar</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/potato-mousseline-with-caviar</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/potato-mousseline-with-caviar"/>
            <summary type="html">
                <![CDATA[
                
                                            Rediscover the unmissable combination of caviar and potato in this recipe, the perfect accompaniment to your festive menus. 
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            </summary>
            <content type="html">
                <![CDATA[
                   Potato mousseline with caviar   
 &amp;nbsp; 
   Ingredients (serves 4) :   
  800 g potatoes (Ratte or Agria type, for their melt-in-the-mouth texture)  
  100 ml full cream (35% fat content)  
  50 g semi-salted butter  
  50 g Prunier caviar (or more if you prefer)  
  100 ml whole milk  
  Fleur de sel and white pepper  
  Optional: a few drops of truffle oil for subtle flavouring.  
   Preparation :   
   Preparing the potatoes:   
  Peel and chop the potatoes.  
  Cook them in a large pan of salted water over a medium heat until tender (about 20 minutes). Check by pricking the flesh with the tip of a knife.  
   To prepare the mousseline :   
  Drain the potatoes and immediately put them through a potato masher to obtain a fine, smooth texture.  
  Gently heat the milk and cream in a small saucepan.  
  Stir the cold butter into the still-warm potatoes, then gradually add the milk-cream mixture while whisking to obtain an airy texture.  
  Season with a pinch of fleur de sel and a little white pepper. For a more sophisticated touch, add a few drops of truffle oil.  
   Presentation:   
  Place a generous spoonful of warm mousseline in small casseroles or ramekins.  
  Using a small spoon, delicately place a portion of Prunier caviar in the centre of the mousseline.  
   Presentation:   
  Serve immediately so that the contrast between the warmth of the mousseline and the freshness of the caviar is optimal.  
  Pair this dish with a brut champagne or dry white wine for a perfect match.  
   Tips :   
  Use non-metallic utensils (such as a mother-of-pearl spoon) to handle the caviar, to avoid altering its flavour.  
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">House Finest Selection Osciètre caviar with croutons on a harlequin sauce</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/house-finest-selection-oscietre-caviar-with-croutons-on-a-harlequin-sauce</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/house-finest-selection-oscietre-caviar-with-croutons-on-a-harlequin-sauce"/>
            <summary type="html">
                <![CDATA[
                
                                             Une délicieuse recette iodée pour les fêtes de fin d&#039;année, à servir en bouchées ou en entrée. 
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            </summary>
            <content type="html">
                <![CDATA[
                  Ingredients :  
 50 g Caviar House ‘Osciètre’ caviar 
 200 g Balik ‘Overture Classic’ salmon 
 Mayonnaise made with 4 eggs 
 60 g red pepper 
 60 g spinach 
 Whole croutons 
 &amp;nbsp; 
  Preparation:  
 1. Cook the spinach in boiling water and then cool. Cook the pepper in the oven without seasoning. 
 2. Drain the spinach and beat until smooth. Peel the pepper, remove the seeds and beat until smooth. 
 3. Cut the croutons into thin slices and toast in the oven on a dish. 
 4. mix a small amount of mayonnaise with the creamed spinach, and another small amount with the creamed pepper 
 5. Spread the rest of the mayonnaise in the bottom of a dish. 
 6. Alternate pouring small drops of cream of spinach and cream of pepper onto the dish. 
 7. Prepare small croutons with the salmon and caviar and arrange on the dish. 
 &amp;nbsp; 
 &amp;nbsp; 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Langoustines with citrus fruit and Prunier St James caviar </title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/langoustines-with-citrus-fruit-and-prunier-st-james-caviar</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/langoustines-with-citrus-fruit-and-prunier-st-james-caviar"/>
            <summary type="html">
                <![CDATA[
                
                                            a refined seafood starter, combining freshness and sweetness
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            </summary>
            <content type="html">
                <![CDATA[
                 Ingredients: 30 g Prunier ‘St. James’ caviar 
 6 langoustines 
 80 g mixed salad 
 1 orange 
 1 pink grapefruit 
 Extra virgin olive oil 
 Salt 
 with langoustines and citrus fruit 
 &amp;nbsp; 
 1. Shell the langoustines (using scissors, cut the back in half, 
 press lightly with your hands on the side so that the scampi can be 
 remove the intestines. 
 Boil the langoustines in water and leave to cool. 
 &amp;nbsp; 
 Add a spoonful of caviar to the back of each langoustine. 
 2. Peel the orange and grapefruit and cut into quarters. 
 &amp;nbsp; 
 3. Put all the ingredients together to make the salad. 
 Grate the orange peel and season. 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Foie gras, pineapple and pomegranate compote, Malossol caviar butter</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/foie-gras-pineapple-and-pomegranate-compote-malossol-caviar-butter</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/foie-gras-pineapple-and-pomegranate-compote-malossol-caviar-butter"/>
            <summary type="html">
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                                            Une entrée de la mer raffinée, alliant le fondant du foie gras à la fraicheur des fruits de saison. 
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            <content type="html">
                <![CDATA[
                  INGREDIENTS:&amp;nbsp;  
 30 g “Malossol” Prunier caviar butter 
 1 goose foie gras au torchon (280 g) 
 350 g pineapple 
 1 pomegranate 
 6 tbsp water 
 4 tbsp sugar 
 3 tbsp white balsamic vinegar 
 100 g hazelnut crunch 
 8 slices sandwich bread   
  PREPARATION:  
 1. Dice pineapple, setting aside 100 g. Pit the pomegranate. 
 2. In a saucepan, reduce the sugar to a clear caramel. Add diced pineapple, deglaze with white balsamic vinegar and reduce. Mix the remaining 100g of diced pineapple with the pomegranate seeds. Once everything is cooked in the pan, blend finely. If the compote is too runny, reduce it once more to the desired consistency. 
 Finally, add the remaining fruit and leave to cool. 
 3. Evenly slice the foie gras cooked in the cloth. Grind the hazelnuts in a mortar and pestle around the edges of the foie gras. 
 4. Toast the toasts. Trim edges and cut bread into quarters. Spread the bread with Prunier “Malossol” caviar butter. 
 5. Arrange the plates attractively, for example: Add a dash of compote to the front of the plate. Carefully place the foie gras on the left of the plate and the breadcrumbs on the right. (The other breadcrumbs can be added separately. 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Balik Fillet Tsar Nikolaj with three sesames</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/balik-fillet-tsar-nikolaj-with-three-sesames</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/balik-fillet-tsar-nikolaj-with-three-sesames"/>
            <summary type="html">
                <![CDATA[
                
                                             Une délicieuse recette iodée pour les fêtes de fin d&#039;année, à servir en bouchées ou en entrée. 
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            <content type="html">
                <![CDATA[
                  Ingredients:  
 1 Balik fillet Tsar Nikolaj for two 
 20 g wasabi sesame 
 20 g black sesame 
 2 to gr white sesame, roasted 
 ½ cucumber (200g) 
 80gr plain stirred yogurt 
 ½ lemon 
 2 mint leaves 
 A little garlic 
 Salt 
 &amp;nbsp; 
  Preparation:  
 1. Peel the cucumber, cut in half and remove the seeds with a spoon. Grate the cucumber pieces with a mandolin and drain the grated cucumber with a pinch of salt in a colander. Set aside in a cool place. 
 2. Crush mint leaves. Peel garlic and cut in half to degerminate. Crush garlic with a knife. Place the mint and a hint of degermed garlic in the mortar and crush with the pestle. 
 3. Place the crushed garlic and mint in a bowl with the pestle, the stirred yoghurt and the well-drained, degermed cucumber shreds. Add the lemon juice and salt and mix well. 
 4. Cut out medallions of Balik Fillet Tsar Nikolaj (approx. 1 cm thick, approx. 20 g) and bread one medallion at a time in each sesame seed. 
 5. Present the medallions on a plate, with the cucumber yoghurt in a ramekin and garnish with a fresh mint leaf and, for connoisseurs, a twist of the pepper mill. 
 &amp;nbsp; 
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            </content>

                            <updated>2024-09-25T00:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Tartare of Balik Classic Ouverture and fillet of beef</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/tartare-of-balik-classic-ouverture-and-fillet-of-beef</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/tartare-of-balik-classic-ouverture-and-fillet-of-beef"/>
            <summary type="html">
                <![CDATA[
                
                                            Discover our exclusive, creamy tartare recipe, combining Balik Overture salmon with fillet of beef.
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                <![CDATA[
                 &amp;nbsp;Discover our exclusive, creamy tartare recipe, combining Balik Overture salmon with fillet of beef.&amp;nbsp; 
 &amp;nbsp; 
  Bordeaux vinaigrette  
 20ml red wine vinegar 
 20ml veal stock 20ml Bordeaux wine 
 10ml blackcurrant liqueur chopped shallot 
 20ml sunflower oil 
 20ml walnut oil 
 fine salt 
 sugar 
 &amp;nbsp; 
  Mustard sauce  
 30g sour cream 
 30g mayonnaise 
 20g Dijon mustard 
 sugar 
 freshly ground pepper 
 salt 
 orange zest 
 &amp;nbsp; 
  Tartare  
 1 Balik Classic Ouverture (200g) 
 150g fillet of beef 
 80g lettuce shoots 
 6 cherry tomatoes 
 4 quail eggs, cooked and halved 
 ½ bunch chopped chives 
 a few sprigs of dill 
 lemon 
 salt 
 coarse salt 
 fine salt 
 &amp;nbsp; 
  The recipe :&amp;nbsp;  
 &amp;nbsp; 
 1. 1 Bring the veal stock to the boil with the shallots, wine, blackcurrant liqueur and vinegar and season with salt and sugar. Leave to cool. Once cold, add the oils and whisk to combine. 
 2. 2. Mix the sour cream, mayonnaise and Dijon mustard. Season with orange zest, salt and pepper. Place the mixture in a piping bag and chill. 
 3. 3. Cut the slices of Balik Classic into thin strips and then into small cubes. Do the same with the fillet of beef. Mix the two tartars together and season with the lemon juice, chopped chives, orange zest, salt and freshly ground pepper. 
 4. 4 Chop the chives, halve the cherry tomatoes and halve the hard-boiled quail eggs. 
 5. 5 Toss the salad with the Bordeaux vinaigrette and place on the centre of the plate. Use two spoons to make two quenelles of tartare. Decorate with the classic salmon roses, quail eggs and mustard sauce using a piping bag. 
 &amp;nbsp; 
 &amp;nbsp; 
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            </content>

                            <updated>2024-06-19T08:00:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Edition Collector : Fête Nationale Suisse</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/edition-collector-fete-nationale-suisse</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/edition-collector-fete-nationale-suisse"/>
            <summary type="html">
                <![CDATA[
                
                                            Pour célébrer la date du 1er août, ne manquez pas notre édition collector arborant les couleurs emblématiques de la Suisse. 
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                    Ôde à la tradition Suisse !    
 Le 1er août est une date hautement symbolique en Suisse, car elle marque la célébration de la fête nationale et&amp;nbsp;commémore l&#039;union des cantons suisses et la naissance de la Confédération helvétique en 1291. Pour marquer cette occasion spéciale,&amp;nbsp;symbole d&#039;indépendance, de liberté mais aussi de rassemblement,&amp;nbsp;nous sommes fiers de vous présenter&amp;nbsp;notre &quot;Edition Collector&quot;&amp;nbsp;aux couleurs emblématiques de la Suisse. 
  Disponible du 1er juillet au 31 août 2023.  
 Cette édition limitée rend hommage à l&#039;esprit de partage qui règne lors de la&amp;nbsp; Fête du 1er Août.&amp;nbsp; N&#039;attendez plus pour créer des souvenirs uniques et partager une expérience culinaire d&#039;exception avec vos proches. 
   Un caviar emblématique...   
 Chaque boîte collector renferme les saveurs délicates du&amp;nbsp; caviar Prunier Tradition . Un caviar qui s&#039;associe à merveille à cette fête où les valeurs traditionnelles suisses sont célébrées dans chaque Commune du Pays! Le caviar Prunier Tradition&amp;nbsp;est la référence du caviar Baerii révélant des notes iodées et franches, toutes en finesse. Son grain est délicat, fondant et naturellement foncé. 
     
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            </content>

                            <updated>2023-07-01T14:15:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Edition limitée : le caviar de sa Majesté !</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/edition-limitee-le-caviar-de-sa-majeste</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/edition-limitee-le-caviar-de-sa-majeste"/>
            <summary type="html">
                <![CDATA[
                
                                            En hommage au couronnement du roi Charles III, Caviar House &amp; Prunier met à l’honneur le &quot;caviar de sa Majesté&quot;. Une collection spéciale en édition limitée qui sera le souvenir incontournable de cet évènement historique ! 
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            <content type="html">
                <![CDATA[
                   Un Caviar Royal !   
 Ce samedi 6 mai 2023 aura lieu la cérémonie officielle&amp;nbsp;de&amp;nbsp;couronnement du roi Charles III au Royaume Uni,&amp;nbsp;officialisant son rôle de monarque et de chef de l&#039;église d&#039;Angleterre. Cette cérémonie de couronnement est une tradition britannique depuis plus de 1000 ans, et la seule de ce type qui existe encore en Europe, voire dans le&amp;nbsp;Monde. 
 Pour lui rendre hommage, Caviar House &amp;amp; Prunier met à l’honneur, dans une édition limitée, le  caviar Prunier Saint James  : un caviar iconique qui fait référence à plus de 100 ans d’histoire britannique. Présenté&amp;nbsp;dans de magnifiques  boites collection&amp;nbsp;en édition limitée , il sera le souvenir parfait de cet évènement historique! 
   L&#039;histoire d&#039;un Grand Caviar...   
 Le  caviar Prunier Saint James &amp;nbsp;fut introduit pour la première fois en&amp;nbsp;1932, lors de l’ouverture du Restaurant Prunier rue Saint James, à Londres,&amp;nbsp;et fut servi lors du couronnement du Roi&amp;nbsp;Georges VI en 1937. 
 Le&amp;nbsp; caviar&amp;nbsp;Prunier Saint James &amp;nbsp;est onctueux et très iodé, avec une attaque généreuse et une superbe longueur en bouche. Il présente un&amp;nbsp;grain soyeux&amp;nbsp;et une&amp;nbsp;texture unique&amp;nbsp;qui date de sa préparation initiale à partir d&#039;un sel d&#039;origine perse extrêmement fin. 
 Servi au restaurant de Londres à côté du Palais Royal St-James, il devint la&amp;nbsp;référence des clients de&amp;nbsp;premiers&amp;nbsp;plans :&amp;nbsp;altesses, hommes d’Etat et aristocrates&amp;nbsp;anglais,&amp;nbsp;qui fréquentaient régulièrement le Restaurant Prunier. 
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            </content>

                            <updated>2023-05-04T14:15:00+02:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Caviar House : créateur d&#039;expériences</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/caviar-house-createur-d-experiences</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/caviar-house-createur-d-experiences"/>
            <summary type="html">
                <![CDATA[
                
                                            Lorsque deux marques de prestige s&#039;associent pour une expérience hors du commun ! Retour en image sur un évènement en partenariat avec Bentley Genève...
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            </summary>
            <content type="html">
                <![CDATA[
                  [RETOUR EN IMAGE SUR...]  
   Winter Tour 2023   Un évènement en partenariat avec Bentley Genève&amp;nbsp; dans notre bel établissement de Crans Montana... 
 Mieux que 1000 mots, découvrez en image l&#039;expérience délivrée par notre équipe Caviar House Prunier Suisse pour les convives de deux marques prestigieuses. 
     
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            </content>

                            <updated>2023-03-17T11:00:00+01:00</updated>
                    </entry>

    
    
        <entry>
            <title type="text">Caviar House x Bentley</title>
            <id>https://www.caviarhouse-prunier.ch/en/blog/caviar-house-x-bentley</id>
            <link href="https://www.caviarhouse-prunier.ch/en/blog/caviar-house-x-bentley"/>
            <summary type="html">
                <![CDATA[
                
                                            Notre établissement de Crans Montana accueille le &quot;Bentley Winter Tour 2023&quot; en partenariat avec Bentley Genève les 3 &amp; 4 Mars 2023.
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            </summary>
            <content type="html">
                <![CDATA[
                 &amp;nbsp; 
  Quand la haute tradition culinaire et la haute qualité automobile se rencontrent à 1’500 mètres d’altitude!  Bentley Genève &amp;amp; Caviar House, deux maisons qui partagent et cultivent les mêmes valeurs d’excellence, ont le plaisir de&amp;nbsp;s&#039;associer&amp;nbsp;pour un évènement en plein de coeur de la station de Crans Montana.  A cette occasion, l&#039;équipe Bentley Genève sera à votre service pour vous faire découvrir, et essayer, l&#039;extraordinaire gamme de la plus emblématique des marques automobiles anglaises. 
  Boutique Caviar House &amp;amp; Prunier   Rue Centrale 46   3963 Crans-Montana  
   
 &amp;nbsp; 
    En exclusivité, Caviar House x Bentley présentent le coffret &quot;Best of both worlds&quot;   
 Pour les amateurs d&#039;exception, et à l&#039;occasion du Winter Tour uniquement, nous avons sélectionné les produits les plus exclusifs de nos Manufactures ! Chaque article incarne l&#039;essence des marques&amp;nbsp;:&amp;nbsp;un savoir-faire inégalé, des matériaux de luxe et ingrédients&amp;nbsp;de la meilleure qualité et une incroyable attention aux détails. 
   
  Cette édition exclusive est composée de:  - Un sac de voyage&amp;nbsp;de style patrimonial fabriqué en Italie,&amp;nbsp;en cuir&amp;nbsp;100 % et orné de l&#039;emblème Bentley. - Un Fillet Tsar Nikolaj N°1, chef d&#039;oeuvre de Balik. - Une boite de caviar Prunier Osciètre Supérieur 125g. - Une boite de caviar Beluga Sélection Caviar House 125g. - Une&amp;nbsp;bouteille&amp;nbsp;de Champagne Dom Pérignon. - Une&amp;nbsp;bouteille de Vodka Beluga. - Un paquet de 16 blinis. 
 Série limitée, disponible uniquement à la boutique Caviar House &amp;amp; Prunier de Crans Montana.   Pour tout renseignement&amp;nbsp;:&amp;nbsp;  +41 27 480 48 00     
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            </content>

                            <updated>2023-02-23T11:00:00+01:00</updated>
                    </entry>

    
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