Seabourn scoops out Thomas Keller's new Regiis Ova caviar

Regiis Ova - a slightly sweet buttery flavor with notes of walnut and dried fruits Regiis Ova - a slightly sweet buttery flavor with notes of walnut and dried fruits

Caviar is a Seabourn staple but now the line is introducing Regiis Ova caviar on its five ships. This offering is an extension of Seabourn's culinary partnership with chef Thomas Keller through his new caviar company, co-founded with Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar.

'Royal egg'

Regiis Ova ('royal egg' in Latin) partners directly with the world’s finest sources of sturgeon farms that have met the standards of Keller’s restaurants, including The Grill by Thomas Keller aboard Seabourn ships.

Regiis Ova has selected Siberian Reserve (Acipenser Baerii) from a family owned and operated farm in the fishing village of San Gregorio de Polanco on the shore of the Rio Negro in Uruguay. The Siberian Reserve offers a variety of shades and a subtle yet slightly sweet buttery flavor. The eggs have a delicate texture with notes of walnut and dried fruits thanks to the maturing process.

Gerald Mosslinger, VP hotel operations, noted Seabourn's caviar service is renowned, whether a passenger orders it in one of the ship's restaurants, on the pool deck or en suite.

Pleasing discriminating palates

'Regiis Ova caviar elevates this sought-after service even further with a product that is sure to please the most discriminating palate,' he said.

Implementation of the new caviar brand will begin to take place across the Seabourn fleet during the first part of 2019 as current supplies of stock on board are used and replenished.

Posted 07 January 2019

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Anne Kalosh

Editor, Seatrade Cruise News & Senior Associate Editor Seatrade Cruise Review