26 Feb 2019
Seabourn has long been known for offering caviar service to our guests. We are now appealing to the culinary senses of travellers even further with the introduction of Regiis Ova caviar on all of our ships. This new offering is an extension of Seabourn's culinary partnership with Chef Thomas Keller through his new caviar company. Co-founded by Chef Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar, Regiis Ova ("Royal Egg" in Latin) partners directly with the world's finest sources of sturgeon farms that have met the standards of Chef Keller's restaurants, including The Grill by Thomas Keller.
Regiis Ova has selected Siberian Reserve (Acipenser Baerii) from a family owned and operated farm in the fisherman village of San Gregorio de Polanco on the shore of the Rio Negro in Uruguay. The Siberian Reserve is pleasing to the eye and palate, offering a variety of shades and a subtle yet slightly sweet buttery flavour. Its eggs offer a delicate texture with notes of walnut and dried fruits due to the maturing process.
Gerald Mosslinger, vice president of Hotel Operations for Seabourn shares, that "Our caviar service is renowned throughout the luxury travel industry, whether a guest orders it in one of our restaurants, on the pool deck while getting some sun, or even in their suite. Regiis Ova caviar elevates this sought-after service with a product that is sure to please the most discriminating palate."
They will be introducing the new caviar brand across the Seabourn fleet during the first part of 2019.
Both Chef Keller and Shaoching Bishop share a commitment to quality, a deep respect for their communities, and a desire to make memorable experiences for their customers, all of which come through in the Siberian Reserve caviar that will be available to all guests on board Seabourn.