{"id":2263,"date":"2025-10-07T21:48:31","date_gmt":"2025-10-08T04:48:31","guid":{"rendered":"https:\/\/www.contracostalive.com\/blog\/?page_id=2263"},"modified":"2025-10-07T22:39:26","modified_gmt":"2025-10-08T05:39:26","slug":"lafayette-caviar","status":"publish","type":"page","link":"https:\/\/www.contracostalive.com\/blog\/lafayette-caviar\/","title":{"rendered":"Lafayette Caviar"},"content":{"rendered":"

\"Caviar<\/p>\n

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We took a trip to R\u00caVE in Lafayette for an afternoon of French elegance, but our mystery guest couldn’t help but crack wise about the most expensive appetizer on the menu. Things got tense over the non-metal spoon and whether a $119 fish egg is ruder than a paper cut.<\/div>\n<\/div>\n
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I had a special treat this week: lunch at the wonderful French restaurant, **R\u00caVE**, with a very famous, very tall, and extremely dry-witted mystery guest. He\u2019s a guy who spent a lot of time behind a desk, asking celebrities uncomfortable questions and looking confused when they answered.<\/p>\n

The menu itself is a work of art, with dishes carefully crafted by **Chef\/Owner Paul Magu-Lecugy**. But my guest, who we’ll just call “Dave,” only had eyes for one thing: the high-maintenance, high-status appetizer.<\/p>\n

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**The Fish Eggs and the Funny Bone**<\/p>\n

Dave immediately pointed to the **REGIIS OVA OSSETRA CAVIAR**. “\\$119 for 30 grams,” he deadpanned. “I don’t know who has this kind of money, but I bet they own a regional airline and have a lot of feelings about the moon.”<\/p>\n

The waiter informed us that this exact caviar is served at the famously expensive **French Laundry and Per Se**. Dave just looked over his glasses and said, “See? Already too much pressure. I can’t eat food that’s on a first-name basis with billionaires.<\/span>“<\/p>\n

When it arrived, the presentation was immaculate, accompanied by the **blini, cr\u00e8me fra\u00eeche & chives**. Then came the inevitable. Dave picked up the non-metal spoon\u2014a detail that clearly bothered him.<\/p>\n

“You have to use the fancy spoon,”<\/span> he muttered, leaning in so only I could hear. “Because if you use metal, it ‘taints the flavor.’ You\u2019re telling me this fish egg has a better health plan than my cameraman?”<\/span><\/p>\n

He took a tiny, careful bite. He paused, thoughtful. “You know, it’s good. It really is. But it tastes like I should be signing a treaty, not having lunch.”<\/span><\/p>\n

<\/div>\n

**Beyond the Absurdity (But Still Funny)**<\/p>\n

For the main course, Dave chose the **STEAK FRITES**, because a man who appreciates simple honesty always comes back to meat and potatoes. He ordered the 8 oz portion, along with the **house made peppercorn sauce & French fries**.<\/p>\n

“I need something solid,”<\/span> he declared. “Something that doesn’t require a whole lesson plan to eat. Steak and fries. It’s a rock you can build a house on.”<\/span> He finished the meal with a warm mug of coffee, watching the dining room and offering his final observation: “Ah, Lafayette. It\u2019s got a good vibe. Unlike those fish eggs, it’s not trying too hard.”<\/span><\/p>\n

It was a fantastic, hilarious afternoon. The food was beautiful, the company was unforgettable, and I only broke one rule of proper caviar etiquette. (I used my pinky finger to scoop up a stray chive. Don’t tell Dave.)<\/p>\n<\/div>\n

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THE PERFECT BITE & PAIRING<\/h2>\n

**The Perfect Bite (In Brief)**<\/p>\n