Oct
22
2018

The 24th edition of honoring the fastest growing companies in Hawaii

Evidenza GP is honored to be recognized as one of Hawaii’s Fastest 50 companies in 2018.

We remain committed to providing our selection of high-quality products as we strongly believe in Paul Bocuse’s words: “There is only one cuisine: the good, and there is no good cuisine without good products”.

Fastest 50 Evidenza



Dec
10
2016

December 2016 / January 2017 HI-LUXURY

article EVIDENZA GP HI LUXURY 12 2016

 



May
31
2016

If you ever had Caviar dish, or plan to have (even one day)…

hfwf caviar sturia

…. “Caviar” is a misused word.
“Caviar” is a delicacy consisting of salt-cured fish-eggs of the Acipenser surgeon family ONLY.

According to the United Nations’ Food and Agriculture Organization, roe from any other fish not belonging to sturgeon sensu stricto, like paddlefish are NOT caviar, but “substitutes of caviar.”
On market you can find tins of Caviar with great names like Imperial…, Golden…, Black pearls…etc.
This is most of time “Hybrid Sturgeon” which was genetically modified in China. Chinese crossed in laboratory Huso Dauricus female & Acipenser Schrenckii male to create new Huso hybrid fish.
On market, you can also find Osetra Caviar with no “made in / Origin from” on the back of the tin, so no one knows about traceability of fish-eggs.

“Caviar d’Aquitaine” is a gage of quality but can also be a misused word.
Caviar d’Aquitaine is produced  in France ONLY.

Aquitaine is a traditional region of France. It is situated in the south-western part of France, along the Atlantic Ocean and the Pyrenees mountains. By the 1980s, the native wild sturgeon in the estuary’s Dordogne and Garonne rivers was near extinction and a fishing ban was imposed. Today, the species farmed in France are the Acipenser Baerii (Siberian Caviar) & Acipenser Gueldenstaedtii (Oscietra/Russian Caviar). French Caviar d’Aquitaine is produced in a very historical and traditional way with fish environment that meets high quality standards.

Advice: take a look at the back of your Caviar tin to see what is written on. It’s the only way to be ensured to get healthy and natural Caviar!



Mar
03
2016

Acorn Fed 100% Ibérico Cinco Jotas Ham.

cinco-jotas3
Known unabashedly as “the finest jamones in the world”, these limited-production jamones are so sought after that distributors must reserve and pay for them 2-3 years in advance.

What makes 5J jamones special?

The incomparable taste and quality of this Pure Iberian jamon is largely due to this attention to genetic selection, which undergoes strict quality control to guarantee and safeguard the purity of this inimitable breed worldwide. A key factor in assessing the quality of a Cinco Jotas is the cut, the ham holder maintaining fixed the ham in the ideal position.

The long curing process of 5 Jotas Jabugo Jamon lasts at least three years and takes place in the natural cold environment of Sierra de Aracena outside the town of Jabugo. Jabugo’s special microclimate and vast pastures make it the perfect environment to rear pure Iberian pigs and produce perfect pata negra jamon. Once the jamones have been cured, they go through a rigorous selection process to ensure that only the best pieces, which reach the most exquisite organoleptic standards and which offer unrivaled quality, are selected. 5J Jamon has a lingering aroma and an incomparable taste and bouquet. When sliced, it has a uniform colour with myriad shiny streaks of accumulated fat. It is the most appreciated Spanish jamon in the world. Made with the hind legs of a 100% Ibérico pig raised free range. The woodlands of the peninsular southwest guarantee the best acorn-based diet for a unique race that has been preserved since 1879. The main oleic acids of the acorns infiltrate the meat of this so very pure and singular species native to our peninsula during the acorn-rich montanera season, transferring exquisite aromas and flavours to the ham and giving rise to a unique quality piece – a true Treasure. Whole piece weighs around 8kg (18 Lb).

cinco jotas



Oct
13
2015

“The Chado” by Sturia

evidenza gp chado gift box caviar open

The Chado” by Sturia takes inspiration from the Japanese Tea Ceremony. Take the opportunity to have a special treat of Sturia Caviar. This elegant gift box can comes with real gems: Sturia origin, Sturia Grand Chef, Sturia Oscietra or Sturia Oscietra Grand cru. To keep Caviar at requested temperature, the second drawer contains Sturia iced pack.

 

Available packaging: “The Chado” single temptation.

  • Choose between 1 of those great Sturia Caviar to make your own:
  • 30g (1.06 oz.) Sturia origin, or
  • 30g (1.06 oz.) Sturia Grand Chef, or
  • 30g (1.06 oz.) Sturia Oscietra, or
  • 30g (1.06 oz.) Sturia Oscietra Grand cru
  • 4 mother of pearl spoons
  • 1 Sturia tin opener
  • Caviar Storage conditions: Between -3°C (27°F) and +3°C (38°F)
  • Sturia iced pack: from frozen
  • Caviar Shelf life: 6 months

Available packaging: “The Chado” special couple temptation.evidenza gp chado gift box one or two caviars

Available packaging: “The Chado” Gourmet Connoisseur.

evidenza gp chado gift box

  • Choose between 1 of those great Sturia Caviar to make your own:
  • 100g (3.53 oz.) Sturia origin, or
  • 100g (3.53 oz.) Sturia Grand Chef
  • 4 mother of pearl spoons
  • 1 Sturia tin opener
  • Caviar Storage conditions: Between -3°C (27°F) and +3°C (38°F)
  • Sturia iced pack: from frozen
  • Caviar Shelf life: 6 months


Sep
14
2015

Sep
11
2015

Halekulani Sturia Caviar & Champagne pairing

This last 9th of September 2015 was the second year for Evidenza GP & Sturia Caviar sponsoring, with great privilege, Hawaii Food & Wine’s Caviar & Champagne event.

Early evening at Halekulani, 4 French Sturia Caviars – Sturia Vintage, Sturia Primeur, Sturia Grand Chef, Sturia Oscietra Grand Cru – were paired with 4 illustrious champagnes.

evidenza gp 1

 

This year again, Chef Vikram surprised his valuable Guests with 2 First introducing Sturia Caviar in Honolulu: Sturia Primeur & Sturia Oscietra grand Cru.

Each Sturia Caviar is unique, and all grains have been carefully selected to delight your taste buds.

In Sturia Caviar pallet, you can easily recognize Caviar with its colored seal.

CIMG5434In backstage… Chef Vikram, enjoying Primeur Sturia Caviar experience.

 

Delicious, refined and produced according to expert techniques, Primeur Sturia Caviar is a young Caviar. This Caviar produces a sensation of freshness, long in mouth, with little salt and Strong taste bunds.

 

 

 

As you can discover in Sturia Catalog, Oscietra Grand Cru is Chef Vikram favorite one.

 

 

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Oscietra Grand Cru is the most exclusive Caviar in Sturia Pallet. Carefully-selected grains condense the exceptional nature of this rare Caviar. Its golden-brown eggs will be a pleasure to your eyes also. Tasting this confidential Caviar is an unique moment.

For more information about Caviar or to request a quotation, do not hesitate to call Paul at (808) 256-7236.



Aug
21
2015

Enjoying caviar in the sky

 

Located at 999 Bishop Street in downtown Honolulu, near Bishop Park, the First Hawaiian Center has treasures.

The Bankers Club is one of those.

 

This exclusive 30th floor restaurant offers horizontally windows which frame views of the sea and the horizon while vertically proportioned windows face the mountains.

Chef Burt Tasaka is the Orchestra conductor of this exclusive fine Restaurant.

evidenza gp chef burt the bankers1

Chef Burt is at The Bankers Club since the Opening. He was offered to cook when the new tower of First Hawaiian bank was built in 1996.  Before, Chef Burt worked at Kahala Hilton for 10 years in the Maile restaurant gaining knowledge of the excellent food served there. Chef Mel Arellano influenced him in his career and he also learned by following his heart, his passion and his instinct.

Chef Burt was impressed by Sturia Caviar for its exceptional taste. In cooking, Sturia Caviar sublimes the dishes by introducing a subtle iodized note. Each Sturia Caviar is unique, and all grains have been carefully selected to delight taste buds.

At the Bankers Club, Chef Burt also introduced Imperial Escargot Caviar, a new French product which makes waves in the Gastronomy all around the world. Imperial Escargot Caviar production is a slow and arduous process, requiring meticulous attention to detail and extreme dedication.

 evidenza gp escargot caviar the bankers club honolulu

With both Sturia Caviar and Imperial Escargot Caviar, Chef Burt realizes gorgeous dishes for his lucky guests.



Jul
13
2015

Pairing with Sturia Caviar…

   … Sturia Caviar and red wine might not sound like natural bedfellows but if you think about the pairing for a moment you immediately realise they have quite a thing going…

evidenza gp caviar wine pairing napa saloma1 Sturia Origin Caviar & Vintage Caviar



Jun
26
2015

The Place to Be…

… Yes! for sure, this 25th of June the Place to Be… was The Pacific Club in Honolulu for Chef Eric Leterc’ Sturia Caviar tasting.

Let’s discover this great evening

evidenza gp caviar honolulu the pacific club2

This special Wednesday, Chef Eric Leterc whets guests ‘sense of taste and smell.

evidenza gp classic eric leterc2

evidenza gp honolulu the pacific club origin caviar evidenza gp honolulu the pacific club caviar tasting

 Scallops and leeks with Classic Sturia Caviar

evidenza gp eric leterc classic

Guests also enjoyed Sturia caviar tasting.

They discovered by itself:

Origin Sturia Caviar, a powerful Caviar with iodine flavors. Its grains explode in mouth, releasing the assertive flavor of mature caviar;

Grand Chef Sturia Caviar, ‘The Grand Chef Collection”. This caviar is the clearest of the Baerii pallet. The grain is firm, it rolls in mouth and loosens perfectly. The taste is subtle, well balanced and persistent, with creamy notes.

Oscietra Sturia Caviar, exclusively from Gueldenstaedtil sturgeons in France, condenses marine savor with a touch of dried fruit into sensual Caviar. Its firm golden brown eggs roll perfectly under the palate, gradually freeing their delicate flavor.

evidenza gp eric leterc caviar2

Mahalo for this great event!



Jun
24
2015

Sturia Caviar, when color means choice of pleasures.

evidenza gp vintage sturia caviar banzaii honolulu hawaii

Each Sturia Caviar is unique, and all grains have been carefully selected to delight your taste buds.

In Sturia Caviar pallet, you can easily recognize Caviar with its colored seal.

Hawaii North Shore’s sunny beaches is the best place for a Caviar photo shooting, ensuring the magical harmony between the beauty of the place and the incomparable and so distinctive savor of each Sturia Caviar.

With black seal, you can recognized Grand Chef Sturia Caviar, the Grand Chef collection; with read seal the powerfully flavored Origin Caviar; with purple seal, Sturia Prestige, a rare luxury Caviar and sky blue colored seal distinguishes Vintage Caviar, the Sturia signature.



Jun
18
2015

The French Terroir, Taste as Gustative Experience

When considering French treasures of gastronomy, the closeness of the two ideas of aesthetic taste and gustative taste is perhaps clearer in French: the French verb dresser can be used to describe setting the table, an important aspect of the gastronomic meal, and arranging food on a plate. This link to aesthetics is important and in the nomination file the French Gastronomy is taken as representative of the height of the French art of good eating and drinking. This vision encompasses several different ideas, not only including the structure of the meal, but the recipes used and the choice of products.

Evidenza GP is proud to share this vision of eating gorgeous French product in Hawaii.

evidenza gp cep paté

Cep Flan Croustillant

 

evidenza gp fresh carpaccio with Sturia Caviar1

Fish Fillet Carpaccio, Origin Sturia Caviar, Farmer Cream Yuzu juice & Fresh Dill Sorbet.
  

evidenza gp summer black truffle on brouillade

Summer Black Truffles


Jun
15
2015

Grand Chef Sturia Caviar

IMG_1172Banzaii Pipeline in Honolulu is the best place to introduce Grand Chef Sturia Caviar in Hawaii.

The colors of Grand Chef Caviar are the clearest of Sturia Baerii pallet.

The grain is firm and rolls in mouth. The taste is subtle, well-balanced and persistent.

Its mere tasting is a privileged moment.



Jun
10
2015

Sturia Caviar tasting at The Pacific Club

Pacific_Club_Logo                

Experience the unique taste of  France’s greatest Sturia Caviar  

 

June the 25th is the perfect time to join Executive Chef Eric Leterc at The Pacific Club for a luxurious and amazing evening to enjoy five spectacular Caviars of French Sturgeon. Such is the exceptional nature of Sturia Caviar, luminous grains used to make a selection for the greatest connoisseurs that condenses the sensuality of exclusive caviar with the rarest firmness and color. The Pacific Club will also paired for you a selected champagne and white wine.ambiance STURIA

 

Event on 06/25/2015, from 6.00 pm to 8.00

 

Make your reservation by contacting Chef Eric

 

 

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Jun
09
2015

Origin Sturia Caviar

IMG_1194 IMG_1206 Makapuu in Honolulu is as wild as Origin Sturia Caviar. This powerful Caviar offers iodine flavors. Its grains explode in mouth, releasing the assertive flavor of mature Caviar.



Jun
08
2015

Prestige Sturia Caviar

evidenza gp prestige sturia caviarevidenza gp prestige5

 

PRESTIGE refers to the final portion of a magic trick.

Magic Island in Honolulu is the best place to introduce Prestige Sturia Caviar in Hawaii.

PRESTIGE is the special selection of Sturia Caviar with a size exceeding 3mm. The grain is dark and subtle.

By itself it is a luxury Caviar, with raw fish it’s just exceptional.

 



Jun
04
2015

The Pacific Club in Honolulu

The Pacific Club was founded in 1851 and retains its exclusivity through Chef Eric’s superb dishes.

 

Chef Eric has chosen Sturia Caviar for its rounded firmness and its explosion in mouth

eric leterc pacific club

Chef Eric culinary pedigree is impressive. A native of France, he earned his apprenticeship in culinary arts and classic cooking from Hotel du Commerce in Thones, France. His culinary experience began as chef of Sauce Station at Hotel Royal Club Evian, one of the most luxurious hotels in France. He went on to work at the Hotel du Cap in Eden Roc, France, a hotel famous among celebrities. He moved to Hawaii in 1990 to become the executive chef of Ko’Olina Resort’s Niblick Restaurant. He continued his career as executive chef at the Mauna Lani Bay Hotel, Maui Prince, Alan Wong’s and Pacific Beach Hotel.

Sturia caviar comes from the best species of sturgeon originally from Russia. Prepared in the South-West of France, its delicate salting brings out the full expression of its long hazelnut flavor on the palate.

The reputation of this caviar is based on total control of its maturing, an extremely stringent quality control system and permanent selection. Sturia caviar, with its full-sized grains, its extremely fine skin and its color, ranging from anthracite grey to golden brown, will surprise the most demanding connoisseurs

pacific club caviar222pacific club caviar

 



Jun
03
2015

SUMMER BLACK TRUFFLES

Now the Summer Black Truffles is in full force.

 

The Summer Black Truffle thrives in northern Italy, central Europe and the UK mostly, and it’s aroma and taste are not as strong as winter truffles, but the taste is more delicate than the winter variety, and as such should not be cooked with, but added to dishes as a finishing touch.

Fresh Summer Black Truffles feature a mild but crisply nutty flavor. You can preserve their delicate taste by serving them either raw or just slightly warmed. Feel free to offer generous portions. If you wish, you can enhance their exquisite flavor by adding truffle oil or truffle juice. Consider adding tissue-thin slices of summer black truffles to salads, where they will absorb some of the dressing.

summer black truffle4summer black truffle3Black truffle ravioli pasta

 



May
29
2015

In honolulu, La Mer (The Sea) faces the Ocean.

At La Mer, the gorgeous Halekulani French restaurant, Chef Vikram sublimates the taste of each product for the happiness of taste buds.

Chef Vikram has chosen Sturia Caviar for its exceptional taste. In cooking Sturia Caviar sublimes the dishes by introducing a subtle iodized note, like for this incredible roasted scallop, cuttlefish leaf and orange scented Sturia Caviar butter sauce.                                                                                                 

Chef Vikram with Sturia Caviar2la mer caviar

 

Chef Vikram prefers Caviar in its pure form as Caviar is itself-sufficient.

At La Mer -Consecutively ranked AAA Five Diamond Restaurant- Sturia Caviar comes in different grades. The dark, shiny Caviar Classic  has a softer grain, while the Oscietra, a lighter gray, is firm, clean and bright tasting with salty capsules that burst in mouth. The grand chef has tiny beads, a thick oily texture and an almost nutty profile. Chef Vikram likens the grand chef as the rib-eye to the Oscietra’s tenderloin—bold and assertive compared with lean and delicate.

Every year, Hawaii Food & Wine Festival brings a field of exceptional talent. As an encore to last year’s Sturia Caviar and Krug, Chef Vikram will be the virtuoso for an even more indulgent Sturia Caviar tasting at Halekulani. With the four specialty Caviars from Sturia, Chef Vikram will share with Sturia Caviar tasting’s guest his passion for Caviar. Indeed, Chef Vikram is the one able to examine and note the subtle differences in quality, to note of Sturia Caviar appearance from color, sheen and uniformity, the pristine aroma and flavors and the savory balance of salinity intensity. Wednesday, September 9, 2015, 5:00pm to 6:00pm at Halekulani Hotel, for sure, Sturia Caviar tasting’s guests will see Chef Vikram’s famous smile.

 hfwf caviar sturia


May
28
2015

The “white caviar”

Imperial snails caviar is making waves in the Gastronomy all around the world.

Evidenza GP carefully selected Les Perles de France for a gourmet experience in Hawaii.

Chef Matthew Dolan of Twenty Five Lusk - San Francisco, CAChef Matthew Dolan of Twenty Five Lusk - San Francisco, CA

Imperial snails production is a slow and arduous process, requiring meticulous attention to detail and extreme dedication. A fertile snail produces an average of 150 eggs per year – that is barely 3.5 grammes. That means that for one kilogramme you would need 275 rounds of egg laying, assuming that all of them pass quality-control standards. The collection of eggs must take place within 24 hours of them being laid. They must be selected and washed, then put in brine to preserve them at a low temperature. The trick is to get the right balance of salt and water, to which you will then add an aromatic herb. After five or six days they are bottled and ready for consumption.



May
27
2015

When Chef Marc revisits Périgord Black Truffles…

Mariposa truffles1

At Mariposa, Chef Marc is like an Orchestra conductor. Indeed, he creates great dish with the Black Gold of the Périgord: Truffles. And for sure this amazing dish with scallops and  truffles just looks delicious.

Now the Summer Black Truffles is in full force.

 

The Summer Black Truffle thrives in northern Italy, central Europe and the UK mostly, and it’s aroma and taste are not as strong as winter truffles, but the taste is more delicate than the winter variety, and as such should not be cooked with, but added to dishes as a finishing touch.

Fresh Summer Black Truffles feature a mild but crisply nutty flavor. You can preserve their delicate taste by serving them either raw or just slightly warmed. Feel free to offer generous portions. If you wish, you can enhance their exquisite flavor by adding truffle oil or truffle juice. Consider adding tissue-thin slices of summer black truffles to salads, where they will absorb some of the dressing.

summer black truffle4summer black truffle3Black truffle ravioli pasta

 



May
26
2015

The 20th of May Guests enjoyed Sake & Caviar night at Mariposa

 

 

 

Mariposa sturia caviar1Neiman Marcus’ famous restaurant in Honolulu welcomed 45 persons to share varieties of fish eggs pairing with Sake.

Chef Marc prepared innovative dishes to introduce French Sturia Caviar:

He imagined to serve Classic and Vintage Sturia Caviar along with some North American Caviar (paddlefish) to showcase the great difference in quality. 

Sturgeons Caviar from Sturia had a great success…

 

 

 

 

 

 

 

 

 

 



May
25
2015

Evidenza GP pâté

3

Evidenza GP pâté made with Delamotte Champagne.

More rustic, country fare, we served it with toasted pain de fusettes (country bread), cornichons (those tiny pickles) and French Fallot Dijon mustard.

But first, what is pâté? Pâté derives from the word pâte (pronounced pot, means dough in French) which refers to the pastry crust they were baked in and is basically a mixture of seasoned ground meat, seafood or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables all make delicious pâtés. The goal is to create a contrast in textures and flavor.

pate2


pate3

 



May
24
2015

May
21
2015

Feasting in Art

 

CAVIARIngredients for 4

  • 4 special oysters, size 0
  • 60g Sturia Caviar Grand Chef
  • 20g unsalted butter
  • 1 cucumber
  • 10cl white wine
  • 25cl coconut milk
  • 3 basil leaves
  • 3 mint leaves
  • 1 lime

Preparation:

Open the oysters and take them out of their shells without damaging them, sieve the juice and put it aside.

Peel and dice the cucumber, salt it and leave it to drain. Chop the basil and mint and add to the cucumber.

In a saucepan, reduce the white wine to half, add the coconut milk and bring to the boil.

In another saucepan, heat the oyster juice and thicken with the butter. Slightly poach the oysters in this preparation.

Presentation:

Put a good spoonful of cucumber in a soup plate and place the poached oyster on top. Emulsify the white wine and coconut milk sauce and surround the oyster with it. Then add some grated lime zests and top the oyster with a quenelle of Grand Chef Caviar.

 



May
19
2015

Les Perles de France

Snail caviar is a rare product in Europe, and rarer still in the United States. Several years ago a former French chef-turned-snail-harvester decided to change up the cultivation process, which has now led to a tiny but burgeoning snail caviar industry and a growing appetite for the eggs.

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May
14
2015

Let’s introduce the Poutargue… fresh and delicious!

poutargue 9

Poutargue or bottarga or Karasumi, is salt preserved roe of mullet, a Mediterranean specialty, of which variations exist in France, Italy, Spain, Greece and Japan. The swollen egg sacs are removed in-tact from the fish, and conditioned for long conservation in salt, pressed between wood planks.

Poutargue is sometimes referred in France as “caviar provençal” (caviar from Provence.) Mullet Poutargue is such a delicious marvel to make the famous Piccata de Veau à la Poutargue.

Shaved in thin slices and sprinkled with olive oil, it is delicious as an appetizer, can be grated on pasta or melted with mozzarella cheese in a gourmet sandwich or on salads, the salty flavor marrying beautifully with the bitter herbs and greens like arugula, wild chicory, frisee, and endives when they are in season. The trinity of Poutargue, potatoes and green olive oil is sublime. Use your Poutargue little by little, in shavings, slices, crumbled, anywhere you might envision the use of anchovies as well. The flavor goes a long way!

poutargue 10poutargue 3Some French food writers try to trace Poutargue’s origin to Spain, while it’s having origins in Italy (Bottarga) would be just as plausible. Given though that the Romans dried salted fish eggs, it may have been a shared heritage at various parts of what had been the Roman colonies on the Mediterranean. The Romans themselves got a taste for this from the Greeks.

Poutargue, or Karasumi in Japanese, is very popular and well known in Japan, but few Americans know about it.  In slices on bread, pizza or blinis its powerful and iodized taste will liven up your appetizers and will shake up your dishes.

poutargue 7

 

 

 



Apr
26
2015

Evidenza G&P Will Be Part of the 2015 Hawaii Food & Wine Festival

2015-food-festival1

Evidenza G&P, exclusive dealer for Sturia Caviar, is pleased and proud to be part of 2015 Hawaii Food & Wine Festival, Wednesday, September 9.

As an encore to last year’s Sturia Caviar and Krug, we present an even more indulgent event with four of the world’s most illustrious champagnes paired with French Sturia Caviar. There is no better way to taste Sturia Caviar than with the finest bubbly – Cristal, Dom Pérignon, Krug, and Salon.

Seating is limited to 50 guests at Halekulani in Waikiki.

 

2015-food-festival2Fifth annual festival is Aug 29 – Sep 13, 2015.

Go to:
http://hawaiifoodandwinefestival.com/schedule

 

 

 

 

 

 

 

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