Chef's experiment results in unusually flavored caviar

11/6/2007 | NYTimes.com

Chef Roland Passot, who owns La Folie restaurant, tested the addition of different flavors to trout roe. The result is purveyor Tsar Nicoulai's upcoming introduction of trout and whitefish roe infused with kaffir lime leaf, brandy and vanilla, and several international chefs have been tapped to help develop future flavors.

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