2 star Chef Maxime Collard speaks about "THE IMPORTANCE OF CAVIAR" (exclusive interview!)

At La Table de Maxime in Our, Belgium, Chef Maxime Collard approaches premium ingredients with classical precision and modern restraint. In this exclusive industry profile, Collard discusses the strategic and culinary weight that caviar carries on a contemporary two-Michelin-starred menu. Rather than treating this luxury ingredient as an afterthought or a simple garnish to justify a higher price point, Collard demonstrates how caviar should function as a foundational element of taste, texture, and salinity.

Caviar as a Structural Component

For a professional kitchen, the decision to feature caviar must go beyond mere aesthetics. Collard emphasises that caviar brings a clean, oceanic saltiness and a delicate, buttery texture that cannot be easily replicated by other finishing elements. When designing dishes around caviar, the chef's role is to balance its natural oils and marine profile with clean acidity, subtle sweetness, or earthy undertones.

Working with partners like Royal Belgian Caviar highlights the modern chef's shift toward regional excellence. Sourcing high-grade producers close to home ensures impeccable freshness and traceability—two non-negotiables for high-end dining. Chefs must understand the specific maturation and salting profiles of the sturgeon roe they procure, adjusting the surrounding plate elements to complement, rather than mask, these delicate nuances.

Service, Temperature, and Handling on the Pass

At the two-star level, technical precision in handling caviar is paramount. Chefs must respect temperature control from storage to table; serving caviar too warm ruins its texture and releases off-flavours. It must remain chilled, handled only with non-reactive spoons (such as mother-of-pearl or gold) to prevent oxidation, and portioned with absolute accuracy to maintain food cost margins.

Collard’s approach serves as a masterclass in menu balance. By understanding how different varieties of caviar behave when paired with warm or cold components, culinary professionals can design courses that highlight the ingredient's complexity. Whether paired with clean seafood, earthy root vegetables, or light dairy emulsions, caviar should remain the undisputed anchor of the dish.