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As part of the culinary show "Les petits plats dans les grands," hosted by Lionel Choukroun on Radio RCJ, a special episode was dedicated to bottarga, this Mediterranean delicacy rich in flavors and history. Special guest Franck Koskas of Koskas & Fils shared his expertise and passion for this delicacy considered the caviar of the Mediterranean. This episode offered a deep dive into the traditions, preparation methods and different ways to enjoy bottarga, highlighting the nuances of this exceptional product.

In a recent episode of "Les petits plats dans les grands," the show hosted by Lionel Choukroun on Radio RCJ, bottarga was the central theme, captivating the audience with its fascinating history and culinary applications. Franck Koskas, representative of Koskas & Fils, a reference in the production and sale of bottarga, was the special guest, bringing with him a family know-how passed down from generation to generation.

The show explored in detail the making of bottarga, from salting and drying the mullet roe to coating it in wax, a method that preserves its freshness and intensifies its aromas. Franck Koskas also demonstrated how to incorporate this specialty into various dishes, from simple appetizers to more elaborate gastronomic creations, illustrating the versatility of bottarga in modern cuisine.

Listeners were treated to a true culinary education, learning not only about bottarga itself but also its cultural importance in the Mediterranean basin. Franck's enthusiasm and practical advice on choosing and using bottarga made this episode particularly enriching and inspiring for food lovers looking for new taste experiences.

See the video on Youtube