By Elena del Valle
Photos by Gary Cox
The eye catching Prunier facade
For caviar and salmon newbies Boutique Prunier Madeleine (15 place de la Madeleine, 75008 Paris, France, +33(0)1 47 42 98 98, www.prunier.com/boutique, email@example.com), a Paris, France seller of farmed caviar and salmon among other gourmet delicacies, offered a low risk tasting. On our most recent visit to the City of Lights we went to the shop’s Place de la Madeleine location to try it. The first thing I noticed before even entering the 40 square meter shop established in 2006 was its eye catching bright blue tile facade. Although there were several gourmet shops in a row on the same street it was the Prunier window where I saw pedestrians browsing.
The window displayed vodka, salmon, caviar and champagne products
On the day of our appointment, Douchka Papierski, manager, Boutique Prunier, welcomed us with a sunny smile to match the spring weather. She led us to the Maturation Room, a refrigerated space with three glass walls facing the shop entrance. It was in that room where the caviar used to be stored in the past, she explained as we glanced around at the dozens of empty caviar tins that decorated the back wall. In front of us Douchka had set up two mother of pearl caviar spoons atop ice, two single morsels of the house salmon, and two shot glasses with a splash of clear liquid, one for each of us.
Douchka Papierski greeted us at the shop
We each had a single serving of 5 grams of Caviar Prunier Tradition, which she had prepared in advance of our arrival. She chose mother of pearl spoons because, she explained, metal spoons affect the delicate flavor of the caviar. For those who don’t own mother of pearl spoons 22 karat gold and plastic, neither of which alters the delicate flavor of the fish eggs, spoons will work just as nicely, according to her.
Our tasting was in the chilled room where they used to age the caviar
We began with the caviar. As soon as I placed the minuscule fish eggs, from a farm in the Dordogne region of France, in my mouth they melted. The flavor was mild and the texture buttery. It didn’t linger long.
The display case shows the varieties of caviar available
Moments later we each tasted the Balik Tsar Filet salmon cube, farmed in Norway and smoked in the Swiss Alps. It too had a mild almost sweet taste and even more buttery texture than the caviar. As with the caviar it seemed easy to eat and we liked it.
One of the shop’s refrigerators had Balik Salmon in several sizes
Next, Douchka described the single serving in the glasses as she introduced us to Lactalium, an artisan vodka made from milk from the Auvergne region of France. The nose was unlike any vodka I had sampled before. We each tasted the transparent liquid in our glasses. Perhaps because the smell was so distinctive I was it tasted like vodka. As we walked out of the refrigerated tasting area I wondered if the vodka would taste different with the caviar or the salmon or if the delicacies would have been enhanced by the vodka.
Another display case at the shop
Caviar House and Prunier recipes
The price of the tasting we had, a single serving each of caviar (5 grams) and a similar amount of salmon, was 20 euros per person. The vodka was optional and complimentary “depending on the people, time they have, where they from and what’s new at the shop to discover and introduce to clients just like this special vodka of milk,” our host explained. As we left she gifted us a copy of Caviar House & Prunier Winter 2015/2016, an intriguing 63-page hardcover color cookbook with caviar, salmon and foie gras photos and recipes from chefs Mauro Elli and Chery Rohner.
Article and photos by Elena del Valle
My view from the balcony to the right
From my fourth floor Two Bedroom Ocean View Suite at the Blue Haven Resort and Marina (Leeward, Providenciales, Turks and Caicos Islands, British West Indies, +649 946 9900, toll free +1 855 832-7667, www.bluehaventci.com, firstname.lastname@example.org) I had sweeping views of the property grounds, including the man made beach, and the turquoise waters of Providenciales, the most popular of the Turks and Caicos Islands. As a bonus there was an osprey nest across the canal from my balcony. The well appointed and comfortable 1,650 square foot apartment with hotel services was so nice and the hotel amenities so convenient that if it hadn’t been for my desire to discover the natural beaches and explore the island I might have stayed indoors.
The view straight across from Suite 402 at the Blue Haven Resort and Marina
Suite 402, a corner unit on the fourth floor of a five story building, had pretty water views from the balcony, living room and master bedroom. It had two en suite bedrooms, a single space with living, dining and kitchen areas, and a covered balcony facing the front and side of the building. The high end kitchen had wood cabinets, an island and marble top counters. It was equipped with full size modern appliances, including a refrigerator with freezer, oven and stove, microwave, dishwasher, and stacked washer and dryer.
The master bedroom
In the master bedroom a king bed was framed by identical glass topped wood night tables with wall mounted lamps. One had a clock radio with iPod docking capability. Across from the bed there was a glass topped wood dresser and above it, atop a wood wall mounted shelf, was a flatscreen television. Temperature control was via an efficient central air conditioner and ceiling fans (one in each bedroom and one in the living room).
In Suite 402, a single area had the kitchen, dining room and living room
In the dining area, there was a glass topped wood dining table with four armless cushioned wood chairs and a built-in wood cabinet with a marble top beneath a rectangular framed mirror. On the opposite wall there were three palm tree themed glass framed posters. The khaki tile floor complemented the off white wall color. I liked the high ceiling, contemporary comfortable furnishings and small touches like black out curtains in the rooms, and a walk-in closet with an electronic safe in the master bedroom.
The second bedroom in Suite 402
Among the suite amenities there were: complimentary internet connectivity (the speed was slow), fruit bowl, paper towels, two individual load size containers of powder All laundry detergent, shower cap, printouts of daily papers such as USA Today at reception, house brand bottled water, two line phones in the bedrooms, living room, and master bathroom. There were also Sharp flatscreen televisions in the bedrooms and living room, and two cotton bathrobes and slippers per bedroom.
The infinity swimming pool
Facilities included a restaurant, bar, beach, pool, fitness room, and spa and mini-mart (across the parking lot). The Fitness Center had two Precor treadmills, one bicycle, one leg curl and three elliptical Precor machines as well as free weights, multiple use machine, bench, and towels. The Precor machines had built-in Cardio Theater monitors.
Sharick, Keisha, Ramona and Darrel at the front desk, and Beryl Charles, manager, Rooms Division, were friendly and helpful. My suite was serviced twice daily.
The reception desk staff at hotel were friendly and helpful
Fire and Ice restaurant
During my stay, I had dinner once at Fire and Ice, the domain of French executive chef Laurent Ajas, a proud member of L’Ordre International des Disciples d’Auguste Escoffier. I ordered two of the house specialty dishes, including the Cataplana (seafood prepared in a copper pot), recommended by my server. The staff at dinner were friendly and helpful. The meal was well presented and delicious.
My tasty appetizer
The executive chef, Laurent Ajas, was a member of L’Ordre International des Disciples d’Auguste Escoffier
My server recommended the Cataplana, a seafood dish prepared in a copper pot
The 15 acre four star (self categorized) property had 40 rooms and 50 employees. Children of all ages were welcome. I saw a number of children, some loud, at breakfast and dinner. While cooling breezes crossed the partially open Mediterranean Influence lobby immediately next to the porte cochere arrival area there were strong food smells in some of the front areas of the building, especially near the workout room. The hotel was voted one of the Top 20 Hotels in the Caribbean in 2016 in the TripAdvisor Travellers Choice Awards.
The hotel’s beach area at the end of the day
Beryl Charles, manager,
The hotel seen from the edge of the beach
I liked the hotel’s water views, friendly staff, the breeze that flowed through the lobby during the day, the well kept grounds, the spacious and well appointed two-bedroom suite with ocean views, Fire and Ice restaurant for dinner as well as the luxury amenities and facilities, and would return should my travels take me to that part of Providenciales.