Saint Urgeon is an exclusive caviar collection developed by Marky's Caviar in collaboration with Chef Buddha Lo, winner of Top Chef Seasons 19 (Houston) and 20 (World All-Stars). As Executive Chef of Marky's Caviar since 2019, Buddha has developed a distinctive palate for caviar. Sourced exclusively from sustainable sturgeon farms carefully chosen by the Marky's team, Saint Urgeon aims to offer gastronomists and enthusiasts alike the opportunity to experience high-quality caviar at accessible prices.
Encased in custom packaging inspired by Australian native culture and available in two varieties, the collection offers a limited run of Chef Buddha's personal favorites:
Kaluga sturgeon (Huso dauricus, also known as River Beluga) are endemic to East Asia's Amur River and the source of this Malossol caviar. With distinctly firm, large eggs coated in a glossy, dark amber-pearl hue and filled with uniquely mellow, richly buttery notes, this caviar is reminiscent of Caspian Beluga (Huso huso) caviar.
Osetra sturgeon (Acipenser gueldenstaedtii) are native to the Black and Caspian seas but also farmed in Israel using pure water and continuously aerated fishponds to make this Malossol caviar. Its firm, medium-large pearls gleam in bright golden olive to light brown hues and are filled with a nutty, creamy flavor with hints of the ocean breeze.
CHOOSING THE PACKAGING
Chef Buddha is exceptionally passionate about flowers and gardening. Incorporating native Australian flora was a crucial feature in the packaging design, where he opted to use Zig-Zag Wattle and Banksia florals.