ORIGINALLY FOUNDED IN PARIS IN THE 1920S BY Russian-born chef Arkady Vishnevetsky, Kaspia is a blend of modern elegance with timeless charm, the restaurant that has been ushering the flavours and essence of Russia into the heart of Paris, captivating both Russians and global patrons alike.
Kaspia’s story unfolds in the aftermath of the Bolshevik revolution, a tumultuous era that saw supporters of the Tsar seek refuge in Paris. Among these émigrés was Arkady Vixen, a Russian chef who longed for the culinary tastes of his motherland. In 1927, yearning to recreate the regal flavours of Tsarist Russia, Vixen inaugurated Kaspia, a dining establishment spotlighting the opulent caviars from the Kaspian Sea, thus paying tribute to a pivotal element of Russian culinary heritage.
As for the history of caviar itself,…