Sturgeon Fish-Farm Visit with Culinary Universe in Neuvic
1 Rating
- Live Guide
- Private Tour
- E-Ticket
- 4 hr
In this 4-hour tour, you will first learn everything about the sturgeons and the caviar production with the visit of the sturgeons fish-farm. We prupose you, unsual esxerpericence , our guide teach you to grab a sturgeon into the visitor pool. After, you come into a partener restaurant (near the caviar production estate) where a lunch around caviar waiting you.
Itinerary Details
Operated by: HUSO - Caviar De Neuvic
This is a typical itinerary for this product
Stop At: Caviar de Neuvic
Start your tour in Neuvic in the morning with the visit of the fish-farm to discover the aquaculture. The professional team will explain to you how the caviar is produced and how the sturgeons are raised. Your guide will also tell you more about the different types of caviar and will be happy to answer all your questions. Once the visit is finished, you will head to the Restaurant Partener to have your caviar class. There you will tasting different meals around caviar . Here are some examples of menu: Rillettes of sturgeon Toast of Caviar Butter 50 gr of caviar Signature by people. Boiled egg at 61° with creamy celery, brunoise of celery just pan-fried and crouton Sturgeon Caviar of Neuvic, cauliflower muslin, cauliflower couscous crushed potato flower with herbs iodized sauce in emulsion Macaroon with white chocolate ganache
Duration: 4 hour
Stop At: Caviar de Neuvic
Start your tour in Neuvic in the morning with the visit of the fish-farm to discover the aquaculture. The professional team will explain to you how the caviar is produced and how the sturgeons are raised. Your guide will also tell you more about the different types of caviar and will be happy to answer all your questions. Once the visit is finished, you will head to the Restaurant Partener to have your caviar class. There you will tasting different meals around caviar . Here are some examples of menu: Rillettes of sturgeon Toast of Caviar Butter 50 gr of caviar Signature by people. Boiled egg at 61° with creamy celery, brunoise of celery just pan-fried and crouton Sturgeon Caviar of Neuvic, cauliflower muslin, cauliflower couscous crushed potato flower with herbs iodized sauce in emulsion Macaroon with white chocolate ganache
Duration: 4 hour
