In this indulgent episode of Sensing Up, Valérie Henbest speaks with Guy de Saint Laurent, an international luxury food specialist whose career spans foie gras, yeast production and premium French farm caviar.
They explore the fascinating history of French caviar, the extraordinary care behind every tin, and how modern caviar—more delicate and mineral than ever—has opened the door to surprising new pairings.
From burrata with caviar to Champagne and beyond, Guy also reflects on why Australia’s vibrant food scene makes it a natural home for exceptional produce and bold culinary experiences.