Laura King is the largest importer of caviar in Britain, and is committed to selling caviar, the most expensive ingredient in the world, to top hotels, shopping malls and even the Queen of England. She is an expert in doing business with rich people. In order to promote products, Laura held a caviar tasting in a Russian-owned jewelry theater.
She thinks that people who will buy diamonds will also be interested in caviar. Before trying caviar, Laura explained the rules of eating caviar to her clients: put it on the back of your hand before eating caviar, so as to ensure that its original flavor will not be affected. Do not use metal tableware (including gold and silver), or caviar will be oxidized. In top hotels, a can of 1.8 kg of sturgeon caviar can cost as much as 24,000 pounds.
Caviar, a proper noun, is a rare delicacy alongside lark tongue, flamingo brain, roasted swan and peacock breast. France is very strict about food, so the definition of caviar is as precise and strict as champagne-only the eggs of sturgeon can be made into caviar. Aristotle recorded in the 4th century BC that caviar was once the exclusive possession of royalty and nobility, and it was a symbol of status and glory. Of course, Louis XIV, the luxury emperor who became popular in fashion and perfume, is also a gold medal manager in the global promotion of caviar. Even the boring Einstein once left a sentence-caviar is really delicious.