Outstanding Flavours
Rova Caviar & Cognac Louis XIII
The « caviar-cognac » coffret, the perfect blend of flavours for a unique taste.
Imbued with complex, age-old know-how, Louis XIII Cognac is redolent of myrrh, honey, dried roses, plums, honeysuckle, cigar boxes, leather, figs, passion fruit…
The Imperial range from Rova Caviar Madagascar gives out a smooth flavour with buttery, creamy tones that linger for a long time in the mouth.
These multiple savours matched with Rova Caviar recall a sweet and distant memory or initiate a rare and delicious tasting.
With its mother-of-pearl spoons and caviar key, the coffret caviar-cognac is a present to be shared during an exceptionally festive moment in your life.
Learn more on www.louisxiii-cognac.com
Ingredients
Sturgeon eggs, 100% pure salt from Diego Suarez, Madagascar, or sea salt without additives from Madagascar, or laboratory salt, preservative (E285), allergen : fish
Origin
Eggs imported from Russia and raised at the Acipenser farm, in Mantasoa, Madagascar
Brand
Rova Caviar Madagascar
Product preservation
Up to 60 days before opening in the refrigerator at 0°C to 2°C
Scientific name
Acipenser Baerii
Average nutritional values per 100 g
Energy value : 940 KJ – 225 Kcal
Protein : 26 g
Carbohydrates : 1.5 g (of which sugars: 0.5 g)
Fat: 12.8 g (of which saturated fatty acids: 3.53 g)
Salt: 3.471 g
COUNTRY OF ORIGIN
France
ALCOHOL CONTENT
40% Vol
CONTAINER
France
DESIGNATION
Cognac Grande Champagne PDO
Much more than just any cognac, Louis XIII is a journey through a whole century of flavours. Exquisite and precise, Louis XIII comes from a unique blend of 1,200 brandies, the youngest being 40 years old and the oldest, over a century. Each of them has aged in oak casks in the Cognac region: «It’s a mix not only of science but also intuition» explains Baptise Loiseau, the cellar master of the estate. In fact, no Louis XIII carafe is the same as another. Each piece, like a haute couture creation, is numbered and blown individually, requiring the touch of eleven outstanding craftsmen. Inspired by a royal flask found on the battlefield of Jarnac, Charente in 1569, this crystal decanter is crowned with the legendary fleur-de-lys cabochon. Between the moment a seed is planted in the Limousin forest and when the perfect drop of Louis XIII cognac is created, centuries will have passed with many years of know-how and passion handed down with them.
Tin of Imperial caviar
(125 g)
Louis XIII
Cognac miniature (5cl)
Mother-of-pearl tasting spoons
Caviar tin opener
A gel ice pack
Your Rova Caviar has been carefully delivered to you with a refill of ice in an insulated bag to ensure that it remains at the perfect temperature during transport. After removing your tins of caviar from the isothermal bag, place them horizontally in a refrigerator set between 0° and +2° C. Respecting these temperatures is essential to guarantee the excellence of Rova Caviar until the expiration date written on the back of each tin before opening. After the opening, your caviar tin can be kept in the refrigerator for up to 24 hours.
Rova Caviar Madagascar is committed to the environment and invites you to respect the sorting of your caviar tins once consumed.
In order to meet international travel standards, we recommend that you respect the quantity of caviar allowed. From France, if you are travelling within France or the European Union, the quantity of caviar carried is not limited. However, outside the European Union, you may not exceed 125g of caviar per person in your personal hold baggage. In Madagascar, if you take a domestic flight, the quantity of caviar is not limited.
Rova Caviar recommends that you place the caviar flat in your luggage to prevent the grains from spoiling. If you are travelling on a long-haul flight, place two or three gel ice packs in the insulated bag.
Once opened, place the tin on a bed of crushed ice, then serve your caviar with a mother-of-pearl, unvarnished wood or gold spoon (avoid any metal, stainless steel or silver, which may impart a metallic taste to your caviar) and enjoy it according to your full desires and tastes: pure, on toasts, blinis, steamed potatoes, fresh pasta, with or without crème fraîche, as an accompaniment to scrambled or hard-cooked eggs, fresh or smoked salmon, scallop carpaccio, beef tartar…
