This set consists of:
Oscietra 魚子醬來自我們獨家生產的 Gueldenstaedtil 鱘魚，將海洋風味和乾果味濃縮成獨特品味的魚子醬。 其堅實的金褐色雞蛋在味蕾下完美滾動，逐漸釋放其細膩的味道。Oscietra 深受鑑賞家們的追捧，是一種廣受歡迎的選擇，在勺子品嚐下令人讚嘆。
Oscietra caviar, from our exclusive production of Gueldenstaedtil sturgeons condenses marine savours with a touch of dried fruit, into sensual caviar. Its firm golden brown eggs roll perfectly under the palate, gradually freeing their delicate flavour. Much demanded by connoisseurs, Oscietra is a sought-after selection, its sensuality comes out admirably in spoon tasting.
There's a honeyed overtone to this lacy Champagne, and along with notes of raw almond, dried white cherry and Meyer lemon peel, there's good richness to balance the chiseled acidic frame. Creamy finish, with a lingering chime of salinity. (WA 90 & WS 92)
Sturia, lives in a pollution-free natural environment. The roes produced by STURIA are rich in fish fat and taste of fresh seawater. "Vintage" is aged for 6 months. Sturgeon roe, the taste is deeper, the aftertaste is longer, and the salty taste is more prominent.
Sturia，生活在無污染的天然環境，STURIA生產的魚子均含有豐富魚脂，帶有新鮮海水味, 「Vintage」為熟成6個月鱘魚子，味道更為深沉，餘味也比較悠長，鹹味更加突出。
Champagne Bruno Paillard is an independent Champagne house located in Reims. The estate was founded in 1981 by Bruno Paillard, a Reims native from a lineage of Champagne brokers and growers dating back to 1704. In 1983, Bruno Paillard was the first Champagne house to display the disgorgement date on every bottle of Champagne. After disgorgement, each bottle is then returned to the cellar to rest for 5 to 18 additional months before shipment. Great champagne for BRUNO PAILLARD is - an “assemblage”. This is the art of blending - diverse crus, grape varieties, and vintages to create their own style. BRUNO PAILLARD is the marriage of elegance and complexity which is manifested as light and smooth effervescence, remarkable purity, true freshness, and silky texture.
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