Talking Roe with Passot


I was fortunate enough to spend an afternoon with Chef Roland Passot at La Folie in San Francisco. La Folie ( is where Chef Passot came up with his latest creation, a unique dish resembling a “caviar lollipop”.

You can see the farmed Osetra on the top of salmon right here:


We sat down and I was able to ask the chef a few questions. I promise a more detailed recap soon, but want to mention it was delicious.


– Ali

Gallery | This entry was posted in Restaurant and tagged , , . Bookmark the permalink.

One Response to Talking Roe with Passot

  1. Pingback: Q & A with La Folie’s Chef Passot | caviarblog

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