Caviar Kaspia launches into fashion, reveals new skis and debuts in Saint Moritz
The latest fashionable restaurant to reinvent itself as a fashionable fashion destination is Caviar Kaspia, the legendary Paris haute dining experience, which has just launched a signature cashmere knitwear collection, and debuted couture-worthy alpine skis.
With over shots of Caviar Kaspia vodka, held in tiny potholes of a new ski, the brand’s hard charging CEO Ramon MacCrohon feted the unveiling of the new Bomber Pro Carve ski model.
Famously energetic, MacCrohon’s next move will see Caviar Kaspia dine at high altitude, when it opens in Saint Moritz on January 21, in collaboration with the famous Milanese seafood restaurant, Langosteria. The location: the justly iconic VIP-destination of Chesa Chantarella, a chalet famed for its breath-taking mountain vistas.
“Anytime you order caviar in Langosteria Saint Moritz it will be served impeccable, Caviar Kaspia style,” beamed Ramon, as he modelled the new cashmere hoodies alongside his beautiful wife Anoushka.
Made in Italy of creamy cashmere, the crewnecks and hoodies come in pale gray, powder blue, pink, navy blue and caviar black, and feature the restaurant’s CK logo, where the C is a circular leaping sturgeon.
Of Scottish-Spanish origin, MacCrohon took over Caviar Kaspia 21 years ago, cementing its reputation as a must-visit restaurant in any fashion season.
Ramon has been linking Caviar Kaspia to fashion for some time. He even debuted a limited-edition series of cushions and hoodies with Off White. Past collabs have included projects with artist André and Olympia Le Tan, a matryoshka bearing the image of Carine Roitfeld; a candle signed by Kilian; and a linkup with master interior decorator Jacques Grange.
But the new cashmere ideas will be a permanent collection, already available on the brand’s website.
Founded in 1927, and located in hyper central Place de la Madeleine, Caviar Kaspia is a much-loved Parisian institution, where fashionistas, stars, beauties and the great and the good gather to enjoy Beluga, Ossetra and Baeri caviar in an elegantly cozy setting with deep carpets, plush upholstery and winter scene oil paintings.
Long considered, Paris' most important fashion canteen, known for its table hopping and insider fashion week gatherings, Caviar Kaspia has grown to become an international marque. Many guests are also habitués of The Ritz, which also launched a ready-to-wear collection with hipster brand Frame, in another example of cuisine meets couture.
Last month, MacCrohon opened a patio-style Caviar Kaspia in Los Angeles. And he debuted with a fete to celebrate a bag by Italian couturier Giambattista Valli, made in Italy with a limited edition of 100. Last week, designer Peter Dundas chose this new Melrose Place restaurant to fete the launch of his new Dundas x Grey Goose x Martini Bag, with fashionistas like Alessandra Ambrosio, MJ Rodriguez and Ashley Benson in attendance.
“From the beginning I didn’t want Caviar Kaspia to be just a restaurant or a shop. I wanted to create a lifestyle brand. Now with all our international expansion, many more people will know of Caviar Kaspia, and will recognize people of similar taste by wearing our hats. In the end, I really wanted to create my own clan. My Scottish roots came out!” laughs MacCrohon.
Keeping up the Alpine momentum, Caviar Kaspia will also open in Courchevel in December 2023, where one can now hit the slopes in Caviar Kaspia skis. Developed and designed with a racing construction for 100% piste skiing, and made with an all-wood core and sandwich construction, to ensure an extraordinary degree of stability. Like the restaurant’s main raw material, caviar, the skis don’t come cheap. Made in collaboration with Bomber, a haute couture ski manufacturer in Italy, a pair of skis adorned with the brand’s Viking long-boat designs costs €3,100.
MacCrohon has been busy expanding his culinary empire elsewhere. He already has an outpost in DIFC, Dubai’s financial center, and a regular summer pop-up in Saint Tropez. Next week he soft opens in Mayfair, London, with tastings and private dinners, before taking reservations starting January 5. He will also unveil Caviar Kaspia New York in January, within The Mark Hotel. And its own entrance on 77th Street and Madison. Plus, he is in talks to open in Tel Aviv and Mexico City and has inked a deal for Riyadh.
In a word, haute hedonism for a natty nomadic clientele. Dressed in sturgeon logo cashmere of course.
After taking a deep breathe, Ramon will move on to Caviar Kaspia’s sister restaurant located next door, Maison de la Truffe, with its 100 grams of white truffles for 700 euros plus.
“I see Caviar Kaspia as haute couture dining, and Maison de la Truffe as luxury prêt-a-porter. So, I see no reason I cannot build an even bigger clan with it,” Ramon concludes.
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