The adopted fish Marlene will be producing the caviar as well as the pressed caviar Pajusnaja for The Ritz-Carlton, Berlin for many years to come. This is possible due to a newly-developed and sustainable form of caviar harvest, in which the fish are gently “milked”. A further benefit of the adoption: With every harvest, the amount and quality of the premium caviar increases; this will be served to the guests of the Brasserie Desbrosses as well as during events at The Ritz-Carlton, Berlin.
The name of Berlin’s first adopted sturgeon was quickly found: “Marlene Dietrich is one of the city’s greatest daughters, and for the team at The Ritz-Carlton, Berlin – located only a few metres away from Marlene-Dietrich-Platz –, hers was the only name possible,” explains Robert Petrović, General Manager at The Ritz-Carlton, Berlin.
“We are very proud to be able to present our guests not only with a first class sustainable product, but above all with ethical caviar with a very personal touch. Our guests can refine their dishes with Marlene’s caviar at our Brasserie Desbrosses, or take the elegant caviar boxes home as a special kind of souvenir of their stay with us,” continues Robert Petrović.
The worldwide patented process for the production of this high-quality caviar was developed by Professor Dr Angela Köhler at the Alfred Wegener Institute for Polar and Marine Research. The difference to traditional caviar production lies in particular in the fact that the animals remain alive and produce caviar once a year. This caviar is obtained from ripe eggs and can be stored without preservatives.
As an addition to dishes such as “lobster risotto” or “salmon trout from the Gesundbrunnen spring”, as well as in the decorative gift box, 10 grams of sustainable caviar cost 25 Euros at Brasserie Desbrosses.
The Brasserie Desbrosses is open daily from 6:30 am to 11:00 pm. The restaurant team is happy to take your reservation by email at firstname.lastname@example.org.