![\"Oysters-and-Caviar-Sponsored\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2021\/06\/Oysters-and-Caviar-Sponsored.png\")
<\/figure>\n<\/div>\n\n\nThe trend of caviar bump<\/h2>\n\n\n\n![\"Caviar-Bump---Tasting\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Caviar-Bump-Tasting.jpg\")
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\nBefore telling you about the restaurants where you can taste caviar, we have to talk about how to consume it, be careful, it can become a real drug (in the positive sense of course).<\/p>\n\n\n
\n![\"The-Louis-XIII-R\u00e9my-Martin---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/The-Louis-XIII-Remy-Martin-Antonius-Caviar.jpg\")
A perfect pairing with the Louis XIII from R\u00e9my Martin<\/a>
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\nThere are many ways to taste caviar, but, first of all, you need the right spoon, made of mother-of-pearl. It may sound like a pretentious thing to have a spoon to taste something, but it is to avoid oxidizing the caviar when you take it out of its tin. Moreover, in order to know the origin and authenticity of your caviar, it should always have a CITES number because it is an endangered species.<\/p>\n\n\n
\n![\"Pol-Roger-Champagne---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Pol-Roger-Champagne-Antonius-Caviar.jpg\")
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\nThe most common way to enjoy caviar is on a blini with fresh cream, or with a delicious smoked salmon like those from Monsieur \u00c9mile of Perc\u00e9 (in Gasp\u00e9sie Qu\u00e9bec), or as a decoration on a dish.<\/p>\n\n\n
\n![\"The-Albino---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/The-Albino-Antonius-Caviar.jpg\")
The Albino Caviar
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\nBut, if you are more adventurous, like when we were in Toronto with the Oysters & Caviar team, you must try the caviar bump tasting or as the French expression goes, the”\u00c0 la Royale”, another trend seen in the more chic nightclubs where the champagne flows freely!<\/p>\n\n\n\n
What is the caviar bump tasting?<\/h2>\n\n\n\n![\"Mr-Fran\u00e7ois-Xavier-Deh\u00e9din--Oysters-&-Caviar---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Mr-Francois-Xavier-Dehedin-Oysters-Caviar-Antonius-Caviar.jpg\")
Mr. Fran\u00e7ois-Xavier Deh\u00e9din, founder of Oyster & Caviar
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nSo, what is the caviar bump tasting you might ask, Mr. Fran\u00e7ois-Xavier Deh\u00e9din, founder of Oysters and Caviar, explains: \u201cAfter opening your tin, pour a spoonful onto your fist between your thumb and forefinger, then eat the whole thing with your mouth, all at once. This is called caviar bumping, remember, it\u2019s eating (not sniffing) a spoonful of fish roe on the back of your hand, the aim is to heat the product to bring out all the flavours, it\u2019s a very sensual gesture, almost aphrodisiac! It may be decadent, but it\u2019s an easy way to tell if you like caviar or not. That\u2019s why we serve our caviar this way in our tastings.\u201d These have become a decadent and different way to consume the luxury product in some restaurants, trendy bars, art festivals and other prestigious gatherings. It\u2019s all the rage in New York as this New York Times<\/a> article demonstrates!<\/p>\n\n\n\n![\"Caviar-Bump---On-the-hand\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Caviar-Bump-On-the-hand.jpg\")
The preparation of the caviar bump
Photo: Normand Boulanger. | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nThe Restaurants Where to Taste Antonius Caviar, and maybe do Caviar Bumps.<\/h2>\n\n\n\n
Having tasted a few brands of caviar, one notices the high quality of Antonius caviar from the very first moment, and this is the reason why many great restaurants in Canada serve it. A little tip: it will be very easy to get it at home if you order it directly from the Oysters & Caviar online shop, and even easier if you order the duo. Note that few restaurants in Canada offer the caviar bump, but you can easily make it yourself if you order a tin.<\/p>\n\n\n\n
In the Greater Montr\u00e9al Area<\/h3>\n\n\n\n
Jatoba<\/strong><\/p>\n\n\n\n![\"Jatoba-Montr\u00e9al---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Jatoba-Montreal-Antonius-Caviar.jpg\")
Photo: Jatoba<\/figcaption><\/figure>\n<\/div>\n\n\nChef Olivier Vigneault is one of the first customers in Montr\u00e9al to serve Antonius Caviar, have it with a delicious glass of KRUG.<\/p>\n\n\n\n
Reserve at Jatoba<\/a><\/p>\n\n\n\nJoe Beef<\/strong><\/p>\n\n\n\n![\"Joe-Beef-Montr\u00e9al---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Joe-Beef-Montreal-Antonius-Caviar.jpg\")
Photo: Joe Beef<\/figcaption><\/figure>\n<\/div>\n\n\nOne of the great restaurants in Montr\u00e9al has been serving it for a few months now, you’ll love their combinations!<\/p>\n\n\n\n
Reserve at Joe Beef<\/a><\/p>\n\n\n\nThe Marcus of Four Seasons Hotel Montr\u00e9al<\/strong><\/p>\n\n\n\n![\"Marcus-Restaurant---Four-Season-Montr\u00e9al---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Marcus-Restaurant-Four-Season-Montreal-Antonius-Caviar.jpg\")
Photo: The Marcus of Four Seasons Hotel Montr\u00e9al<\/figcaption><\/figure>\n<\/div>\n\n\nThe most luxurious hotel in Montr\u00e9al has the best caviar on their menu, just ask for it.<\/p>\n\n\n\n
Reserve at Marcus of Four Seasons Montr\u00e9al <\/a><\/p>\n\n\n\nKabinet<\/strong><\/p>\n\n\n\n![\"Kabinet-Montr\u00e9al---La-Presse---Dominick-Gravel\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Kabinet-Montreal-La-Presse-Dominick-Gravel.jpg\")
Photo: Dominick Gravel from La Presse<\/figcaption><\/figure>\n<\/div>\n\n\nThis Eastern European restaurant simply couldn’t resist putting Antonius Polish caviar on its menu.<\/p>\n\n\n\n
See the article in La Presse (in French) featuring Antonius Siberian caviar.<\/a><\/p>\n\n\n\nReserve at Kabinet<\/a><\/p>\n\n\n\nFerreira Caf\u00e9<\/strong><\/p>\n\n\n\n![\"Ferreira-Caf\u00e9-Montr\u00e9al---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Ferreira-Cafe-Montreal-Antonius-Caviar.jpg\")
Photo: Ferreira Caf\u00e9<\/figcaption><\/figure>\n<\/div>\n\n\nAntonius Oscietra Caviar was in the spotlight at their Grand Prix festivities!<\/p>\n\n\n\n
Reserve at Ferreira<\/a><\/p>\n\n\n\nBistro Kapzak<\/strong><\/p>\n\n\n\n![\"Bistro-Kapzak-Granby---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Bistro-Kapzak-Granby-Antonius-Caviar.jpg\")
Photo: Bistro Kapzak<\/figcaption><\/figure>\n<\/div>\n\n\nA chef with Polish origins who is proud to put Antonius on his menu and accompany it with the finest champagnes and vodkas!<\/p>\n\n\n\n
Reserve at Bistro Kapzak<\/a><\/p>\n\n\n\nRatafia<\/strong><\/p>\n\n\n\n![\"Ratafia-Montr\u00e9al---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Ratafia-Montreal-Antonius-Caviar.jpg\")
Photo: Ratafia<\/figcaption><\/figure>\n<\/div>\n\n\nSmall dishes well done, wine and dessert, at this restaurant in Little Italy we add caviar with that?<\/p>\n\n\n\n
Read our article abo<\/a>u<\/a>t Ratafia<\/a><\/p>\n\n\n\nReserve at Ratafia<\/a><\/p>\n\n\n\nIn Toronto<\/h3>\n\n\n\n
Alo<\/strong><\/p>\n\n\n\n![\"Alo-Salon-Toronto---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Alo-Salon-Toronto-Antonius-Caviar.jpg\")
A tasting at Alo Salon
Photo: Alo Salon<\/figcaption><\/figure>\n<\/div>\n\n\nOne of Toronto’s Michelin-starred restaurants offers it in several of their restaurants, they only serve the best.<\/p>\n\n\n\n
Make a reservation in one of the restaurants of the Alo Group<\/a><\/p>\n\n\n\nRodney\u2019s Oyster House<\/strong><\/p>\n\n\n\n![\"Rodney's-Oyster-House-Toronto---Antonius-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Rodneys-Oyster-House-Toronto-Antonius-Caviar.jpg\")
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nOne of Toronto’s largest oyster bars, you’ll find products from around the world, including Antonius caviar!<\/p>\n\n\n\n
Reserve at Rodney’s Oyster House<\/a><\/p>\n\n\n\nIn Qu\u00e9bec City<\/h3>\n\n\n\n
Laurie Rapha\u00ebl<\/strong><\/p>\n\n\n\n![\"Laurie-Rapha\u00ebl-Qu\u00e9bec-City---Antonis-Caviar\"](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Laurie-Raphael-Quebec-City-Antonis-Caviar.jpg\")
Photo: Laurie Rapha\u00ebl<\/figcaption><\/figure>\n<\/div>\n\n\nChef Rapha\u00ebl V\u00e9zina works caviar in a very inventive way in his recipes in this now 5 CAA \/ AAA diamond restaurant<\/a>, it is always incredibly delicate. R\u00e9serve at Laurie Rapha\u00ebl<\/a><\/p>\n\n\n\n\n ![\"Antonius](\"https:\/\/gentologie.com\/wp-content\/uploads\/2022\/11\/Caviar-Bump-Cover.jpg\")
\n Join the trend today<\/h2>\n order your caviar<\/a>\n<\/div>\n\n
Before telling you about the restaurants where you can taste caviar, we have to talk about how to consume it, be careful, it can become a real drug (in the positive sense of course).<\/p>\n\n\n
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\n
There are many ways to taste caviar, but, first of all, you need the right spoon, made of mother-of-pearl. It may sound like a pretentious thing to have a spoon to taste something, but it is to avoid oxidizing the caviar when you take it out of its tin. Moreover, in order to know the origin and authenticity of your caviar, it should always have a CITES number because it is an endangered species.<\/p>\n\n\n
The most common way to enjoy caviar is on a blini with fresh cream, or with a delicious smoked salmon like those from Monsieur \u00c9mile of Perc\u00e9 (in Gasp\u00e9sie Qu\u00e9bec), or as a decoration on a dish.<\/p>\n\n\n
Photo: Antonius Caviar<\/figcaption><\/figure>\n<\/div>\n\n\n
But, if you are more adventurous, like when we were in Toronto with the Oysters & Caviar team, you must try the caviar bump tasting or as the French expression goes, the”\u00c0 la Royale”, another trend seen in the more chic nightclubs where the champagne flows freely!<\/p>\n\n\n\n
What is the caviar bump tasting?<\/h2>\n\n\n\nMr. Fran\u00e7ois-Xavier Deh\u00e9din, founder of Oyster & Caviar
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nSo, what is the caviar bump tasting you might ask, Mr. Fran\u00e7ois-Xavier Deh\u00e9din, founder of Oysters and Caviar, explains: \u201cAfter opening your tin, pour a spoonful onto your fist between your thumb and forefinger, then eat the whole thing with your mouth, all at once. This is called caviar bumping, remember, it\u2019s eating (not sniffing) a spoonful of fish roe on the back of your hand, the aim is to heat the product to bring out all the flavours, it\u2019s a very sensual gesture, almost aphrodisiac! It may be decadent, but it\u2019s an easy way to tell if you like caviar or not. That\u2019s why we serve our caviar this way in our tastings.\u201d These have become a decadent and different way to consume the luxury product in some restaurants, trendy bars, art festivals and other prestigious gatherings. It\u2019s all the rage in New York as this New York Times<\/a> article demonstrates!<\/p>\n\n\n\nThe preparation of the caviar bump
Photo: Normand Boulanger. | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nThe Restaurants Where to Taste Antonius Caviar, and maybe do Caviar Bumps.<\/h2>\n\n\n\n
Having tasted a few brands of caviar, one notices the high quality of Antonius caviar from the very first moment, and this is the reason why many great restaurants in Canada serve it. A little tip: it will be very easy to get it at home if you order it directly from the Oysters & Caviar online shop, and even easier if you order the duo. Note that few restaurants in Canada offer the caviar bump, but you can easily make it yourself if you order a tin.<\/p>\n\n\n\n
In the Greater Montr\u00e9al Area<\/h3>\n\n\n\n
Jatoba<\/strong><\/p>\n\n\n\nPhoto: Jatoba<\/figcaption><\/figure>\n<\/div>\n\n\nChef Olivier Vigneault is one of the first customers in Montr\u00e9al to serve Antonius Caviar, have it with a delicious glass of KRUG.<\/p>\n\n\n\n
Reserve at Jatoba<\/a><\/p>\n\n\n\nJoe Beef<\/strong><\/p>\n\n\n\nPhoto: Joe Beef<\/figcaption><\/figure>\n<\/div>\n\n\nOne of the great restaurants in Montr\u00e9al has been serving it for a few months now, you’ll love their combinations!<\/p>\n\n\n\n
Reserve at Joe Beef<\/a><\/p>\n\n\n\nThe Marcus of Four Seasons Hotel Montr\u00e9al<\/strong><\/p>\n\n\n\nPhoto: The Marcus of Four Seasons Hotel Montr\u00e9al<\/figcaption><\/figure>\n<\/div>\n\n\nThe most luxurious hotel in Montr\u00e9al has the best caviar on their menu, just ask for it.<\/p>\n\n\n\n
Reserve at Marcus of Four Seasons Montr\u00e9al <\/a><\/p>\n\n\n\nKabinet<\/strong><\/p>\n\n\n\nPhoto: Dominick Gravel from La Presse<\/figcaption><\/figure>\n<\/div>\n\n\nThis Eastern European restaurant simply couldn’t resist putting Antonius Polish caviar on its menu.<\/p>\n\n\n\n
See the article in La Presse (in French) featuring Antonius Siberian caviar.<\/a><\/p>\n\n\n\nReserve at Kabinet<\/a><\/p>\n\n\n\nFerreira Caf\u00e9<\/strong><\/p>\n\n\n\nPhoto: Ferreira Caf\u00e9<\/figcaption><\/figure>\n<\/div>\n\n\nAntonius Oscietra Caviar was in the spotlight at their Grand Prix festivities!<\/p>\n\n\n\n
Reserve at Ferreira<\/a><\/p>\n\n\n\nBistro Kapzak<\/strong><\/p>\n\n\n\nPhoto: Bistro Kapzak<\/figcaption><\/figure>\n<\/div>\n\n\nA chef with Polish origins who is proud to put Antonius on his menu and accompany it with the finest champagnes and vodkas!<\/p>\n\n\n\n
Reserve at Bistro Kapzak<\/a><\/p>\n\n\n\nRatafia<\/strong><\/p>\n\n\n\nPhoto: Ratafia<\/figcaption><\/figure>\n<\/div>\n\n\nSmall dishes well done, wine and dessert, at this restaurant in Little Italy we add caviar with that?<\/p>\n\n\n\n
Read our article abo<\/a>u<\/a>t Ratafia<\/a><\/p>\n\n\n\nReserve at Ratafia<\/a><\/p>\n\n\n\nIn Toronto<\/h3>\n\n\n\n
Alo<\/strong><\/p>\n\n\n\nA tasting at Alo Salon
Photo: Alo Salon<\/figcaption><\/figure>\n<\/div>\n\n\nOne of Toronto’s Michelin-starred restaurants offers it in several of their restaurants, they only serve the best.<\/p>\n\n\n\n
Make a reservation in one of the restaurants of the Alo Group<\/a><\/p>\n\n\n\nRodney\u2019s Oyster House<\/strong><\/p>\n\n\n\nPhoto: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nOne of Toronto’s largest oyster bars, you’ll find products from around the world, including Antonius caviar!<\/p>\n\n\n\n
Reserve at Rodney’s Oyster House<\/a><\/p>\n\n\n\nIn Qu\u00e9bec City<\/h3>\n\n\n\n
Laurie Rapha\u00ebl<\/strong><\/p>\n\n\n\nPhoto: Laurie Rapha\u00ebl<\/figcaption><\/figure>\n<\/div>\n\n\nChef Rapha\u00ebl V\u00e9zina works caviar in a very inventive way in his recipes in this now 5 CAA \/ AAA diamond restaurant<\/a>, it is always incredibly delicate. R\u00e9serve at Laurie Rapha\u00ebl<\/a><\/p>\n\n\n\n\n \n Join the trend today<\/h2>\n order your caviar<\/a>\n<\/div>\n\n
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n
So, what is the caviar bump tasting you might ask, Mr. Fran\u00e7ois-Xavier Deh\u00e9din, founder of Oysters and Caviar, explains: \u201cAfter opening your tin, pour a spoonful onto your fist between your thumb and forefinger, then eat the whole thing with your mouth, all at once. This is called caviar bumping, remember, it\u2019s eating (not sniffing) a spoonful of fish roe on the back of your hand, the aim is to heat the product to bring out all the flavours, it\u2019s a very sensual gesture, almost aphrodisiac! It may be decadent, but it\u2019s an easy way to tell if you like caviar or not. That\u2019s why we serve our caviar this way in our tastings.\u201d These have become a decadent and different way to consume the luxury product in some restaurants, trendy bars, art festivals and other prestigious gatherings. It\u2019s all the rage in New York as this New York Times<\/a> article demonstrates!<\/p>\n\n\n Having tasted a few brands of caviar, one notices the high quality of Antonius caviar from the very first moment, and this is the reason why many great restaurants in Canada serve it. A little tip: it will be very easy to get it at home if you order it directly from the Oysters & Caviar online shop, and even easier if you order the duo. Note that few restaurants in Canada offer the caviar bump, but you can easily make it yourself if you order a tin.<\/p>\n\n\n\n Jatoba<\/strong><\/p>\n\n\n Chef Olivier Vigneault is one of the first customers in Montr\u00e9al to serve Antonius Caviar, have it with a delicious glass of KRUG.<\/p>\n\n\n\n Reserve at Jatoba<\/a><\/p>\n\n\n\n Joe Beef<\/strong><\/p>\n\n\n One of the great restaurants in Montr\u00e9al has been serving it for a few months now, you’ll love their combinations!<\/p>\n\n\n\n Reserve at Joe Beef<\/a><\/p>\n\n\n\n The Marcus of Four Seasons Hotel Montr\u00e9al<\/strong><\/p>\n\n\n The most luxurious hotel in Montr\u00e9al has the best caviar on their menu, just ask for it.<\/p>\n\n\n\n Reserve at Marcus of Four Seasons Montr\u00e9al <\/a><\/p>\n\n\n\n Kabinet<\/strong><\/p>\n\n\n This Eastern European restaurant simply couldn’t resist putting Antonius Polish caviar on its menu.<\/p>\n\n\n\n See the article in La Presse (in French) featuring Antonius Siberian caviar.<\/a><\/p>\n\n\n\n Reserve at Kabinet<\/a><\/p>\n\n\n\n Ferreira Caf\u00e9<\/strong><\/p>\n\n\n Antonius Oscietra Caviar was in the spotlight at their Grand Prix festivities!<\/p>\n\n\n\n Reserve at Ferreira<\/a><\/p>\n\n\n\n Bistro Kapzak<\/strong><\/p>\n\n\n A chef with Polish origins who is proud to put Antonius on his menu and accompany it with the finest champagnes and vodkas!<\/p>\n\n\n\n Reserve at Bistro Kapzak<\/a><\/p>\n\n\n\n Ratafia<\/strong><\/p>\n\n\n Small dishes well done, wine and dessert, at this restaurant in Little Italy we add caviar with that?<\/p>\n\n\n\n Read our article abo<\/a>u<\/a>t Ratafia<\/a><\/p>\n\n\n\n Reserve at Ratafia<\/a><\/p>\n\n\n\n Alo<\/strong><\/p>\n\n\n One of Toronto’s Michelin-starred restaurants offers it in several of their restaurants, they only serve the best.<\/p>\n\n\n\n Make a reservation in one of the restaurants of the Alo Group<\/a><\/p>\n\n\n\n Rodney\u2019s Oyster House<\/strong><\/p>\n\n\n One of Toronto’s largest oyster bars, you’ll find products from around the world, including Antonius caviar!<\/p>\n\n\n\n Reserve at Rodney’s Oyster House<\/a><\/p>\n\n\n\n Laurie Rapha\u00ebl<\/strong><\/p>\n\n\n Chef Rapha\u00ebl V\u00e9zina works caviar in a very inventive way in his recipes in this now 5 CAA \/ AAA diamond restaurant<\/a>, it is always incredibly delicate. R\u00e9serve at Laurie Rapha\u00ebl<\/a><\/p>\n\n\n\n
Photo: Normand Boulanger. | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\nThe Restaurants Where to Taste Antonius Caviar, and maybe do Caviar Bumps.<\/h2>\n\n\n\n
In the Greater Montr\u00e9al Area<\/h3>\n\n\n\n
In Toronto<\/h3>\n\n\n\n
Photo: Alo Salon<\/figcaption><\/figure>\n<\/div>\n\n\nIn Qu\u00e9bec City<\/h3>\n\n\n\n
\n Join the trend today<\/h2>\n order your caviar<\/a>\n<\/div>\n\n