Pointy Snout’s unveiling of three new caviars took place at La Compagnie des Vins Surnaturels in New York’s Little Italy. Benjamin Sormonte and Michelin Star Chef Armand Arnal (both of nearby eatery Maman) and house Chef Tibor Kogler were inspired to create bespoke hors d’oeuvres highlighting the very special caviar.
Pointy Snout Caviar’s Ossetra, Ossetra Nouveau, and Caviar De Table adorned the chefs’ bite-sized sculptures: a dollop of caviar over Japanese-inspired cucumber with bonito, and atop classic French beef tartare with spring onions and cornichon on a slab of baguette.
La Compagnie’s Lower East Side sibling, The Experimental Cocktail Club, provided thoughtful cocktail pairings. Their innovative drinks rounded out a menu that left guests’ taste buds tingling.