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Indulge in the "black diamonds of the sea" with a luxurious French caviar and champagne dinner

Published: 2026-09-25 👁 100 views
Last updated 2026-09-25 — Caviar, renowned alongside truffles and foie gras as one of the world’s three greatest delicacies, is revered by gourmets as a premium ingredient due to its rarity and exquisite taste. Savoring top-quality caviar is a sensory experience that tests the sharpness and focus of your palate...

Caviar, along with truffles and foie gras, is celebrated as one of the world’s three great delicacies. Its scarcity and exceptional flavor have earned it the title of a gourmet’s finest ingredient. A luxurious dinner featuring Iran’s premium Sevruga caviar and French champagne, exclusively offered by The Regent Taipei’s six-star limited edition, blends these two elements into an extraordinary taste experience.

Danieli’s Italian Set Menu – Mediterranean Diamond Caviar Champagne Dinner at NT$5,800+10% per person. (Photo provided by The Westin Taipei, The Regent Taipei)
The Danieli’s Italian Restaurant at The Regent Taipei, The Westin Taipei, will host a champagne dinner on the evening of March 25, 2011, starting at 6:00 PM. Designed by Executive Sous Chef Dario Congera from Italy, the themed dishes include six courses: Caviar-Spiced Hot Spring Egg, Linguine with Garlic and Caviar Yogurt Sauce, Vodka Citrus Soda with Caviar and Lemon Biscuits, Pan-Seared USDA Prime Beef Tenderloin with Foie Gras and Truffle, served with La Fleur Gazin Sauce. These are paired with six vintage champagnes from Chef Paul Roger, fully showcasing the rich and luscious flavor of Iranian Sevruga caviar.

Iranian caviar is prized for its purity and high quality. (Photo provided by The Westin Taipei, The Regent Taipei)
Chef Dario Congera explains that caviar consists of the eggs of sturgeon, an ancient fish species that survives only in inland saltwater lakes in regions such as Iran and Russia. When enjoying caviar, you can feel the fish eggs burst on your tongue, releasing waves of briny umami flavor, leaving a rich, savory aftertaste. Iranian caviar is less contaminated and of superior quality, with a shimmering silver-gray-black hue and rich fish protein inside. Pairing it with champagne is a classic aristocratic tradition. To highlight its natural taste, caviar should never be cooked at high heat or combined with complex ingredients and seasonings.

Reminder: Excessive alcohol consumption is harmful to health



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  • The Westin Taipei, The Regent Taipei: http://www.westin.com.tw/
     



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