First I have to say foie gras. It is more affordable among all. Fois gras is one of those French food things. You eat it without remeditation, especially for an animal right fighter like me... It is delicious, exquisite. It is something you start to learn about appreciating food.

Discovered in the ancient Pharaohs period in Egypt, now foie gras, thanks for the Rome Empire, could be found in many places. Fois gras was actually highly saturated fat from the enlarged liver. Depending on how much you want to pay, how long you want to keep it. Fois gras is the food you don't eat much, because it is so rich. Eating too much of it would spoil the flavor. When we ate it in France, they usually took it out from the refrigerator for about 10 minutes, cut it with hot knife and serve it with bread, some greens, and champagne. Most people like the taste of goose fois gras over duck fois gras because it is smoother and less bitter. The most special one I ever tried was a dish with fois gras cooked with sauteed apples and eel. It was the only time I had a appetiser more expensive than my main dish. The fois gras was really crusty and fatty, and the eel was prepared just perfect, not to dominate the foie gras.

Beluga caviar is something that would disappear from the earth in a few years, unless stronger enforcement is applied. Since Russian dis-integrated, there is no official govern body to control the hunt. The hunt of Beluga became un-regulated. Most of the good Beluga are found in the Isreal side of the Caspian Sea now. A few years ago, I had one chance to taste it when I was in the wine tasting in a Frech castle. We were introduced by the connoisseues that it was the best caviar grade. The Beluga we tried looked like black pearl. The taste is soft, smooth, with a little bit sweet, and some nutty flavor that I could never describe. It is very delicate that you should not taste it with any strong favor food. The Beluga was served with dry champaign. The amazing part was the utensil. Those were gold spoons that we were using. Like foie gras, you taste Beluga with small quantities, letting the grains burst open in the mouth to release its flavor. The champaign brought out the fruity-like flavor, with a little bit buttery taste, kind of nutty taste. Actually, some of our friends found it too strong, that had to spread them to a piece of bread. At dinner, we were serve one great dish, Sevruga Caviar with a cup of steam egg white, with a little cheese. You could see the smooky gray caviar floating in the egg. The way the chef cooked it brought up the sweetness of the caviar.

Next time, I would try White Truffle. I heard it was delicious. May top both foie gras and caviar.