Host a luxurious cocktail party: the Kaspia selection

A luxurious appetizer isn’t just about putting caviar on the table. It’s a sequence—spreads first, followed by bite-sized bites, with caviar as the grand finale—designed so that each item leads to the next without overwhelming the palate. The best appetizers are those where guests lose track of time because each bite leads to the next.

This guide shows you how to create a complete appetizer menu using Kaspia and Maison de la Truffe products—from an intimate gathering for four to a reception for 12 guests—including quantities, beverage pairings, and the order of service.

The Structure of a Successful Appetizer

A luxurious appetizer is served in three courses, just like a miniature meal.

First course: spreads and crunchy snacks. It’s the opening. Guests arrive, grab a drink, and help themselves while standing. The food must be eaten with one hand, without a plate. The Tarama Selection on mini blinis, the Summer truffle chips, the cashews with black truffle — affordable products that tantalize the taste buds without overwhelming them.

Second course: elaborate appetizers. The guests are seated, and the glasses are filled. Now it’s time to move on to the dishes that require a little more attention. The Norwegian smoked salmon on blinis warm with crème fraîche. The Caviar Tarama — richer and more intense than traditional tarama. The whole duck foie gras sliced on toasted bread.

Third course: caviar. This is the moment everyone has been waiting for. The box opens, the mother-of-pearl spoons are passed around, and the aperitif reaches its peak. We first taste the caviar on its own, then on a blini with a dollop of crème fraîche. Our Caviar Tasting Guide describes the complete method.

This progression—from light to rich, from salty to delicate—is the key. If you start with caviar, everything that follows will seem bland.

An Intimate Aperitif: 4 People

This is the most common setup—a dinner with friends that starts with a nice aperitif. Here’s the complete selection.

Spreads. A Tarama Selection (100 g) and a Artichoke Cream with Summer Truffles — two textures, two flavors, two colors on the table. Serve them with mini blinis and thin slices of toast.

The crunch. From Summer truffle chips or some mustard, honey, and white truffle chips — One packet is enough. The roasted almonds with black truffle add a different texture.

Salmon. 200 g of Norwegian Smoked Salmon with blinis warm, crème fraîche, and capers.

Caviar. 30 g of Caviar Baeri — That’s just the right amount for 4 people as an appetizer. Everyone has 2 or 3 spoonfuls, and the caviar lasts a while rather than being devoured in a flash.

The drink. A Champagne Brut Prestige Maison de la Truffe For the entire aperitif. A single champagne that pairs well with all the dishes—that’s the most elegant solution for an intimate gathering.

Cocktail Reception: 8 people

The cocktail-style reception format has replaced the sit-down dinner. Portions are larger, and there’s more variety—guests should be able to eat their fill without feeling like they’re just snacking.

Spreads. Visit Caviar Tarama (100 g) for intensity, the Sea Urchin Tarama (100 g) for the surprise, and a Olive Delight with Summer Truffles for a Mediterranean touch. Two packages of mini blinis and some toast.

The crunch. Macadamia Nuts with Truffles, roasted hazelnuts with white truffle, Summer truffle chips — three textures, three flavors, served in separate bowls.

Fish. 400 g of Norwegian Smoked Salmon and a Salmon Fillet with Summer Truffles — The truffle-stuffed salmon heart is the product that sparks conversation—the one people aren't used to seeing. Some fresh salmon roe as a topping for the blinis.

Foie gras. A Whole Duck Foie Gras thickly sliced on toasted country bread. For truffle lovers, the Whole Truffled Duck Foie Gras 10% replaces the classic. Our Guide to Foie Gras explains how to slice and serve it properly.

Caviar. 50 g of Caviar Baeri or, to take it up a notch, 30 g of’Osciètre Selection — The nutty notes of the Osciètre are a pleasant surprise after the spreads. Serve in a caviar display case over crushed ice with mother-of-pearl spoons — The act itself is part of the fun.

Drinks. A Champagne Brut Prestige To start with, a Fleur de Champagne Selection Kaspia for the caviar. And a Vodka Blanche Kaspia in the freezer for those who want the Russian-style pairing. Serve in Kaspia vodka glasses ice cream — the ritual is part of the show. To understand why these combinations work, check out our article on Caviar and Champagne Pairings explains the chemistry.

Large Reception: 12 or more people

For a large reception, logistics are just as important as the selection. The secret: set up multiple stations rather than piling items on a single table.

Station 1: The spread table. The Five Taramas — Selection, with Caviar, Sea urchin coral, with Truffles — with the Truffle-flavored bottarga as a signature product. The Tartufata with Summer Truffles and the truffled Parmesan cream round out the menu. Blinis, toast, and breadsticks for spreading.

Station 2: The Smoking Table. Visit Norwegian Smoked Salmon (at least 600 g), the Norwegian salmon heart, the’Royal White Sturgeon and the Smoked Sprats from Riga. Arrange on a salmon plate with lemon, capers, crème fraîche, and red onion. To learn more about the varieties, our Guide to Smoked Salmon explains the differences.

Station 3: The caviar counter. This is the central hub, the point where everything converges. A Kaspia Engraved Caviar Dish with two varieties—one Caviar Baeri (50 g) and a Royal Osciètre (30 g) — for a side-by-side tasting. The large mother-of-pearl spoon to serve, some small mother-of-pearl spoons for each guest. Our A Guide to Choosing Caviar helps decide which varieties to offer.

Crunchy, everywhere. Set out some bowls of truffle-flavored cashews, from’roasted almonds with truffles, by Black Truffle and Caramel Popcorn and truffle chips on every table and counter. These are the items that fill the gaps between bites.

Drinks: Setting Up an Aperitif Bar

A common mistake is to serve just one type of champagne from start to finish. For a luxurious aperitif, the selection should evolve with the food.

At the finish line. A Champagne Brut Prestige Maison de la Truffe — Fresh and approachable, it puts everyone at ease. Serve between 8 and 10 °C.

With caviar. A Fleur de Champagne Selection Kaspia — a Blanc de Blancs designed to pair with caviar, with a more mineral character and a crisper profile than a classic brut. You can really taste the difference.

Alternatively. A Sancerre Sélection Kaspia For those who prefer a still wine—the crisp acidity of Sauvignon Blanc cuts through the richness of the salmon and spreads.

Vodka. Visit Vodka Blanche Kaspia frozen in Kaspia vodka glasses. For a change, the boxed set of 3 color vodkas — cherry, pink, bison — adds a splash of color to the bar. The bison vodka, with its slightly herbaceous flavor, pairs surprisingly well with smoked salmon and sturgeon.

The Quantity Table

These quantities are intended for an appetizer reception lasting 1 to 2 hours. If the appetizer reception serves as a dinner (dînatoire-style), increase the salmon and foie gras by 50 %.

Setup: The Details That Make a Difference

The temperature. Caviar and salmon should be between 8 and 10 °C—take them out 10 to 15 minutes before serving. Champagne should be between 8 and 10 °C. Vodka should be between -18 and -14 °C. Blinis should be warm—heat them in the oven at 150 °C for 2 minutes just before serving. Our Caviar Storage Guide recaps the key rules.

The equipment. From mother-of-pearl spoons — never use metal, which oxidizes the caviar and leaves a taste. A caviar display case with crushed ice. For a long drink, the «No Ice» display» keeps things cold without the hassle of ice.

The order. Set out the spreads and the crunchy snacks as soon as the first guests arrive. Bring out the salmon 20 minutes later. Save the caviar for last—when everyone is there and the party is in full swing. This sequence creates a natural build-up.

Dressage. Each product should be in its own container and labeled if your guests aren’t familiar with tarama (most people can’t tell the difference between “tarama sélection” and “tarama with caviar” at first glance). Provide individual dessert plates and cloth napkins—a luxurious appetizer isn’t something you eat out of a bowl of chips.

To make preparation easier, the gourmet gift sets offer pre-selected assortments for various occasions—including ready-to-serve appetizer sets.