Recipes by exceptional chefs

Caviar is not cooked like an ordinary ingredient: it goes on last, cold, on a dish it is meant to crown. Four Michelin-starred French chefs and Madagascar's most celebrated chef agreed to work with Rova Caviar Madagascar and to share their recipes, from quantities right through to plating.

Crispy Unima shrimp, milk-fed lamb tartare, crab claw ravioli, scallop carpaccio, chocolate and caviar crisp: fourteen caviar recipes to make at home, grouped by chef, each with the tin of Ossetra or Shipova that suits it.