Caviar Kaspia Takes to the Slopes

The culinary and societal destination on international expansion and a swish ski kit


At the height of the roaring twenties in Paris, Russian refugee Arcady Fixon founded Caviar Kaspia - an ode to the “Art of Caviar.” 17, Place de la Madeleine, Caviar Kaspia became a culinary and societal destination, garnering a reputation for being a place of hedonism and decadence, a place to party with actors, intellectuals, designers and entertainers. 

During Paris Fashion Week, the hugger mugger tables are booked to the brim, serving ‘collections’ comfort food: a baked potato topped with sour cream and Ossetra caviar sitting plump on a Limoges plate. Reservations are still taken on the phone and there is no wi-fi. In this analogue space, CEO Roman Mac Crohon says to the team “You’re not just serving food; you’re part of the show. We’re creating memories.”

Caviar Kaspia's Renowned Caviar Baked Potato

@caviarkaspia // Instagram

Bomber Ski x Caviar Kaspia's Skis

@caviarkaspia // Instagram

Since then, Caviar Kaspia has taken up residences globally, its jewel-box interior translating from New York to Sao Paolo, LA, New York and St Tropez, where the famed eatery has partnered with brands from Jacquemus to Off White. Its most recent, anticipated outpost in London features an exclusive members club opening this month.

Coinciding with its 95th birthday, this winter Caviar Kaspia continues to the mountains, popping up in St Moritz this January, where it links up with much-loved Milanese restaurant Langosteria. Next stop is Courchevel, later this year. The openings come amidst a collaboration with Bomber Skis, and the double act has designed a pair of Pro Carve skis, handcrafted with an all-wood core and brandishing the Caviar Kaspia colours, alongside a line of skiwear to wrap up and hit the slopes in. That baked potato will be beckoning.

To enquire more about Caviar Kaspia’s recently launched membership programme, click here.


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