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French toast, truffle and Monarq Ossetra caviar

Ingredients to serve four

  • Brioche – 500 g
  • Butter – 60 g
  • 1 egg
  • Milk – 100 g
  • Brown sugar – 50 g
  • Cream – 50 ml
  • Seasonal truffle
  • Monarq Ossetra caviar – 125 g or 250 g


For the soaked brioche:

  1. Cut the brioche into even slices of around 125 grams and dry it out for around one to two hours.
  2. In a mixing bowl, mix the milk, cream, egg and 30 grams of sugar.
  3. Soak the brioche pieces in this mixture for 1 minute and then fry them on both sides with 20 grams of butter and the remaining brown sugar.

For the truffle butter:

  1. Whisk 40 grams of butter with around 40 grams of grated or finely chopped truffle.
  2. Season with sugar and salt.


  1. Reheat the brioche in the oven and, once warm, brush it with the truffle butter.
  2. Grate a few pieces of fresh truffle.
  3. Garnish with a generous amount of Monarq Ossetra caviar.

Recipe by Jacopo Romagnoli, Chef du restaurant Café de la plage au Grande théâtre de Genève

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