30 g of Prunier Paris caviar

25 g fresh crab meat

50 g stirred plain yoghurt

1 cucumber 

½ lemon

1 pinch of curry powder

1 knife tip of agar-agar (4 g per litre)

1 g of dried seaweed 

Ground white pepper

Fine salt


1. Wash the cucumber. Cut the ends off the cucumber and place ¾ of it, with the skin on, into a centrifugal juicer to extract the juice. 

2. In a saucepan, bring to the boil half of the cucumber juice and a knife-tip of Agar-Agar. Cook for 2 to 3 minutes over a low heat. Add it to the bowl containing the other half of the juice. Place the bowl on a bed of ice.

3. Pour the liquid into a soup dish and place in the fridge until it sets to a jelly (for about 1 hour).

4. Peel ¼ of a cucumber and cut it into chunks. Cut the chunks into 0.5 cm sticks and remove the centre, as this is not used. Cut the pieces into small cubes. Place the crab meat, cucumber cubes, stirred plain yoghurt, dried seaweed, curry powder, the juice of half a lemon, salt and pepper and mix together.

5. Use a cooking ring to place the mixture from the bowl on top.

6. Keeping the ring in place, carefully place the Prunier Paris caviar on top using a spoon into horn or motre-of-pearl. Carefully remove the ring and put the finishing decorative touches to the plate.


A Pinot Gris, with its creamy buttery accents to complement the Paris caviar and its iodine freshness to match the crab.


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