{"id":233,"date":"2022-01-26T18:00:00","date_gmt":"2022-01-26T17:00:00","guid":{"rendered":"https:\/\/der-bussard.de\/fr\/?p=233"},"modified":"2022-02-06T13:33:36","modified_gmt":"2022-02-06T12:33:36","slug":"le-caviar-la-legende-dune-delicatesse","status":"publish","type":"post","link":"https:\/\/der-bussard.de\/fr\/2022\/01\/26\/le-caviar-la-legende-dune-delicatesse\/","title":{"rendered":"Le caviar : la l\u00e9gende d’une d\u00e9licatesse"},"content":{"rendered":"\n

Le caviar est l\u2019une des sp\u00e9cialit\u00e9s les plus l\u00e9gendaires : \u00e0 l’origine, les \u0153ufs d’esturgeon \u00e9taient un aliment quotidien des p\u00eacheurs de la mer Caspienne et de la Volga. Il n’a pas fallu longtemps pour que le caviar devienne un mets de choix : cela s’explique notamment par le fait que le caviar devait \u00eatre r\u00e9frig\u00e9r\u00e9 \u00e0 grands frais lors de son transport. Le caviar \u00e9tait \u00e9galement rare en raison de sa disponibilit\u00e9 saisonni\u00e8re limit\u00e9e. <\/p>\n\n\n\n

Aristote & origine<\/strong><\/h4>\n\n\n\n

Selon les rapports du philosophe grec Aristote, le caviar \u00e9tait d\u00e9j\u00e0 servi lors de banquets grecs au 5e si\u00e8cle avant J.-C.. L’origine du mot n’est pas encore tout \u00e0 fait claire : chez les Kh\u00e9dives, une tribu iranienne, le caviar s’appelait Cahv-Jar<\/em> et signifiait quelque chose comme \u00abg\u00e2teau de la vigueur\u00bb. D’autres sources supposent que le caviar vient du persan khag-viar<\/em>, qui signifie \u00abpetit \u0153uf de poisson noir\u00bb.
Ce qui est s\u00fbr, c’est que le caviar est un mets de choix depuis des mill\u00e9naires : Seulement pour les p\u00eacheurs qui obtenaient le caviar, les \u0153ufs de poisson \u00e9taient un aliment quotidien.<\/p>\n\n\n\n

\"\"
Caviar de saumon sur un petit pain, \u00a9 Simon von Ludwig<\/a>, tous droits reserv\u00e9s <\/figcaption><\/figure>\n\n\n\n

Poisson royal<\/strong><\/h4>\n\n\n\n

En 1324, le roi d’Angleterre \u00c9douard II a d\u00e9clar\u00e9 l’esturgeon un \u00abpoisson royal\u00bb : le caviar \u00e9tait donc r\u00e9serv\u00e9 aux personnes de la cour royale d’Angleterre. Il n’a pas fallu longtemps pour que toute la haute soci\u00e9t\u00e9 europ\u00e9enne consomme du caviar.
Au milieu du XVIIIe si\u00e8cle, toute l’Europe mange le caviar : non seulement les cours royales europ\u00e9ennes avaient d\u00e9couvert le caviar, mais aussi la cour du tsar de Russie.
La forte demande de caviar a entra\u00een\u00e9 une diminution des stocks d’esturgeon dans le monde entier. <\/p>\n\n\n\n

Pr\u00e9paration du caviar<\/strong><\/h4>\n\n\n\n

Le sel est particuli\u00e8rement important dans la pr\u00e9paration du caviar : il assure la conservation de l’\u0153uf et d\u00e9veloppe l’ar\u00f4me des \u0153ufs de poisson. Le dosage est particuli\u00e8rement important \u2013 la m\u00e9thode de pr\u00e9paration la plus courante porte le nom de \u00abmalossol\u00bb (mot russe signifiant \u00absal\u00e9 en douceur\u00bb). 
Il existe \u00e9galement le caviar en f\u00fbt, dont la teneur en sel est nettement plus \u00e9lev\u00e9e. <\/p>\n\n\n\n

La teneur en sel varie selon la saison : en hiver, on salera moins qu’en \u00e9t\u00e9 en raison des temp\u00e9ratures plus fra\u00eeches. Pour que le caviar se conserve le mieux possible, on pasteurise le caviar. Gr\u00e2ce a ces m\u00e9thodes, on peut consommer les \u0153ufs d\u2019esturgeon jusqu’\u00e0 un an.
Il n’existe pas qu’une seule vari\u00e9t\u00e9 de caviar : les appellations les plus courantes sont caviar Beluga<\/em>, caviar Ossietra<\/em> et caviar Sevruga<\/em>. La vari\u00e9t\u00e9 de caviar la plus pr\u00e9cieuse est la vari\u00e9t\u00e9 Beluga<\/em>, commun\u00e9ment appel\u00e9e l’or noir. <\/p>\n\n\n\n

Le caviar Beluga a un go\u00fbt doux, le caviar Ossietra a un go\u00fbt de noisette et le caviar Sevruga a un go\u00fbt \u00e9pic\u00e9.
Aujourd’hui, la majorit\u00e9 du caviar commercialis\u00e9 provient de fermes d’\u00e9levage : Depuis 2006, le commerce du caviar issu de la p\u00eache sauvage est interdit dans une grande partie de l’Europe.
Le caviar est souvent servi avec du champagne<\/a>. En outre, le caviar se compl\u00e8te avec du pain, des pommes de terre et du saumon. <\/p>\n\n\n\n

Simon von Ludwig<\/a><\/p>\n\n\n\n

Plaisir chez Der Bussard<\/a><\/p><\/blockquote><\/figure>\n\n\n\n

Image d’article : \u00a9 Simon von Ludwig<\/a>, tous droits reserv\u00e9s<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Le caviar est l\u2019une des sp\u00e9cialit\u00e9s les plus l\u00e9gendaires : \u00e0 l’origine, les \u0153ufs d’esturgeon \u00e9taient un aliment quotidien des p\u00eacheurs de la mer Caspienne …<\/p>\n","protected":false},"author":1,"featured_media":237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[26,23],"class_list":["post-233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plaisir","tag-caviar","tag-plaisir"],"yoast_head":"\nLe caviar : la l\u00e9gende d'une d\u00e9licatesse – Der Bussard | FR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/der-bussard.de\/fr\/2022\/01\/26\/le-caviar-la-legende-dune-delicatesse\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" 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