The three together, in miniature

Caviar, foie gras and truffle are the three things people mean when they say luxury food, and this is the smallest honest way to put all three in one box: 10g of Baerii with a mother-of-pearl spoon and blinis, a jar of Clos Saint Sozy foie gras bloc, and La Cerqua’s black truffle sauce for hot pasta.

Who makes it

Maison du Cannes grade and tin their caviar in France; all three sturgeon species are farmed, as all legitimate caviar sold in Europe has been since wild stock came under CITES protection. Clos Saint Sozy make their foie gras in the Lot in the traditional way, bloc and entier. La Cerqua hunt and preserve truffle in Umbria. We import all three direct, which is the only way a hamper combining them makes any sense at this price. You can read how protected designations work at the European Commission.

Packing and delivery

We pack this hamper in a medium matte-black gift box with a printed ivory-cream sleeve. Caviar and foie gras travel chilled and should go into the fridge the moment they arrive. We deliver across mainland UK and can send straight to the recipient with a handwritten card. See the rest of the range on our gourmet hampers page.

How to serve it

Caviar first, cold, in the tin, set into ice, and only with the mother-of-pearl spoon – metal taints it. Then the foie gras, out of the fridge fifteen minutes beforehand and cut with a warm blade onto toasted brioche. Truffle last and over something plain and hot: black truffle stands up to heat, white truffle does not, so keep white truffle products for finishing.