Saint Urgeon, the newest caviar collaboration curated by Marky’s Caviar and Top Chef Season 19 winner, Buddha Lo. As Executive Chef of Marky’s Caviar since 2019, Buddha has developed a distinctive palette for caviar. Sourced exclusively from sustainable sturgeon farms carefully chosen by the Marky’s team, Saint Urgeon aims to offer foodies and aficionados alike 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's personal favorites:
Also known as River Beluga Caviar, this caviar was originally processed by Caspian Salt Masters to ensure the finest possible salt content. The result is distinctly firm, large eggs, coated in a glossy, dark amber pearl hue with uniquely mellow, rich, and buttery notes, almost replicating that of Caspian Beluga Caviar.
Strictly produced by one of the oldest Osetra fisheries located in northern Israel, this premium caviar is harvested within high-quality habitat conditions including pure water and continuously aerated fishponds. Firm beads, medium to large in size, with hues of bright golden olive to light brown give way to a nutty flavor.
CHOOSING THE PACKAGING
Chef Buddha is extremely passionate about florals and gardening, the incorporation of Australian natives was important to highlight which is why he opted to use Zig-Zag Wattle and Banksia florals.