Cooked in a bain-Marie or water bath - a container of warm water in which smaller pot(s) rest to provide slow, even cooking, protecting the extremities from over colouring. Ideal for sauces and custards or for keeping food hot. Au bain-Marie refers to food which has been so cooked. This is apparently named after Moses' sister, Mary, who was a chemist or after the Virgin Mary.

The osetra sturgeon, which produces dazzling ash-grey pearls of caviar with a nutty flavour.