Jacques Pépin is a French born, American chef, author, culinary educator, television personality, and artist. Since the late 1980s, he has appeared on American television and has written for The New York Times, Food & Wine and other publications.
"For the true amateur of caviar there is nothing like pressed caviar or payusnaya. The original Russian payusnaya was usually made from a mixture of beluga, osetra and sevruga eggs and for all intents and purposes it has been unavailable in the United States until now. With its intense, assertive taste and dense, smooth texture, it is extremely versatile and a wonderful new addition to the repertoire of the imaginative and inventive chef."