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The New Orleans Advocate

Caviar dreams, Louisiana style: three women from the New Orleans dining world reboot Cajun CaviaR 


"One early sales call that proved particularly fruitful was to Commander’s Palace in the late 1980s, when Emeril Lagasse was executive chef. Bowfin caviar has been in regular rotation at Commander’s Palace ever since. Lagasse has remained a fan, too, and Louisiana caviar has been part of a changing roster of dishes at his restaurants. At Meril, his latest addition in the Warehouse District, chef de cuisine Will Avelar has lately been spooning it over deviled eggs for a gilded bar snack."


Florida Restaurant & Lodging Magazine Spring 2017

CAJUN CAVIAR, Natural Color, Delicate flavoR