Tzar, the Smart Caviar
13 December 2017
Thanks to advanced molecular culinary techniques, Tzar Caviar is a world’s first as a Beluga caviar alternative, both exquisite and sustainable. No wonder it is featured on the menus of many prestigious Bangkok restaurants, including Savelberg, Issaya Siamese club, Gula or So Sofitel’s Park Society.
Nobody talks better of Tzar Caviar than its CEO, Marcus Bakker: “Tzar Caviar is special because it is a healthy and environmentally friendly product. No breeding or processing of sturgeon is necessary as we use mackerel and salmon fillets. We work with many chefs – who are familiar with molecular techniques already – but we do all of the work for them and produce a product that is indistinguishable from Beluga caviar.”
Apparently, the biggest challenge for him is simply to get people to try it. “We’re quite successful in Russia, Germany, France and Japan, but in Thailand people are a little hesitant. I will be the first to admit that most alternative caviars are terrible. People think that it is not real Beluga caviar and that it is inferior but nothing could be further from the truth. We are a quality, low-fat caviar alternative with no preservatives and these days chefs like to cook with natural products that don’t put too great a demand on the environment. What we offer is the best on the market, and top chefs around the world use Tzar Caviar on a daily basis, like the chef de cuisine at Park Society: Joost Bijster.”
Chef Joost confirms: “I first heard about Tzar Caviar from other chefs, most notably Chef Henk Savelberg. When other chefs are excited about a product – you trust their judgment. Taste is not the only thing I like about it but also how it adds value to the menu. It is a great product because of its consistency. When my customers try it, they can’t tell the difference.”