The Saint Petersburg company Tzar Caviar used molecular engineering to produce a kosher caviar substitute now available in New York and Paris. (Courtesy Tzar Caviar) PARIS (JTA) — In a penthouse office with a view of the Eiffel Tower, Olivier Kassabi uses a ceramic spoon to extract a small scoop from a jar labeled as Russian caviar. Placing a clutch of black globules on the base of his thumb, Kassabi licks it off, savoring… Read more »
