Tsar Nicoulai Caviar Launches Chef's Collection with Passot Roe
San Francisco, California (PRWEB) November 11, 2025 -- Tsar Nicoulai Caviar, along with Chef Roland Passot of La Folie, announced today the launch of Passot Roe, the first of many chef-partnered creations from Tsar Nicoulai Caviar's Chef's Collection. The Chef's Collection is an inspired collection of caviars created by, for and with top chefs that share Tsar Nicoulai Caviar's vision of quality and creativity. "Chef Passot's culinary creativity and passion were exactly what we were looking for in a partner. He has been a long time supporter of Tsar Nicoulai Caviar, and we are thrilled to launch the Chef's Collection with him," said Dafne Engstrom, co-founder of Tsar Nicoulai Caviar.
Passot Roe is a unique line of trout roes that are infused with three different, luxurious flavors; Vanilla Bean, Brandy, and Kaffir Lime. The richness of the Vanilla is enhanced by the buttery quality of the trout roe, resulting in a savory and sensuous caviar. The Kaffir Lime has a hint of lime-like zest and lends a refreshing flavor to the delicate taste of the trout roe. Finally, the Brandy Trout Roe combines the sweetness of the trout with the smoky and fruit undertones of the brandy, creating a unique flavor profile that is bold, but refined. "Working with Tsar Nicoulai on this new product has been a true pleasure. They share my vision for quality, creativity and adventure. Passot Roe is a unique and delectable deviation from traditional caviar. With a silky texture and surprising twist, each of the 3 flavors can be paired with the simple to the sublime, from blini to tuna tartare to monkfish foie gras," says Chef Roland Passot.
Suggested uses: Serve atop of raw fish or tartare, like Kona Kampachi, tuna, salmon or scallops for added flavor, texture and color. Try seared Day Boat Scallops topped with Kaffir Lime Trout Roe and a lobster sauce. Serve with fresh oysters or traditional style with blini and crème fraiche.
Each Passot Roe retails at $28 for 2 ounces and can be found either at the Tsar Nicoulai Caviar Cafe in San Francisco or on-line at www.TsarNicoulai.com. The Vanilla Bean Trout Roe is also featured in the Tsar Nicoulai Flavored Caviar Gift Set through Williams Sonoma at www.Williams-Sonoma.com.
About Tsar Nicoulai Caviar -- Headquartered in San Francisco, Tsar Nicoulai is the world-wide pioneer of farming sturgeon for caviar production. The founders are both recipients of the James Beard Award and have been making caviar for over a quarter of a century. The sturgeon farm, located in California's Central Valley, is fully sustainable, drawing its water from its own underground source of mineral-rich and pure water. Tsar Nicoulai's farms have over 40,000 sturgeon, all of which are hand cared for, fed a natural feed and are never treated with antibiotics or hormones. Along with caviar, Tsar Nicoulai Caviar also sells fresh and Smoked Sturgeon.
About Roland Passot -- A native of Lyon, known as France's gastronomic capital, Passot commenced his restaurant career working as an apprentice to many fine chefs, including Jean-Paul Lacombe at Léon de Lyon. At the age of nineteen he became chef de cuisine at Pierre Orsi. His following years were spent at such acclaimed restaurants as Le Francais in Chicago, Le Castel in San Francisco and The French Room in Dallas. In 1988, Passot returned to San Francisco and opened La Folie to critical acclaim. In 1994, he established the Left Bank Brasseries. Today Passot continues to explore the bounties of California with his newest restaurant, Tanglewood - an American brasserie.
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