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"  As the chef at Le Bernardin, Eric Ripert faces a serious occupational hazard: He eats a ton of caviar. &amp;quot;I&amp;#039;ve done it every day at work for the last 20 years,&amp;quot; he says. His distributor (and close friend), Hossein Aimani of Paramount Caviar, has the same problem. &amp;quot;It&amp;#039;s part of my job \u2014 I&amp;#039;m guilty of the crime of eating caviar every day. Someone has to do it.&amp;quot; The two connoisseurs have come together to create Eric Ripert Imperial Select Caviar, which they believe is the best in the world: a creamy, nutty, briny, light-colored roe from sturgeon raised on a farm in Hangzhou, China, of which there are only 44 pounds (roughly 160 tins) available this season. To meet their high standards, they will pull the product if they can&amp;#039;t find caviar of the same caliber in the future. So how do they justify a $525 price tag for a four-ounce tin? (It is one of the most, if not the most, expensive caviars on the market.) &amp;quot;The size, color, and firmness of the egg make it perfect,&amp;quot; Aimani says. &amp;quot;You&amp;#039;re able to break the eggs apart with just the tip of your tongue. It&amp;#039;s textbook caviar.&amp;quot; Ripert adds, &amp;quot;When you&amp;#039;re on a boat and the wind brings the smell of the ocean to you \u2014 that&amp;#039;s this caviar.&amp;quot; He suggests pairing it with blinis and cr\u00E8me fra\u00EEche (included with each tin). We prefer dipping straight in with a spoon (nonmetal, naturally) and washing it down with champagne. &amp;quot;It&amp;#039;s best experienced with someone you love, in a celebratory mood,&amp;quot; Ripert says. &amp;quot;You actually shouldn&amp;#039;t have it every day, because then you&amp;#039;d take it for granted.&amp;quot;  From $525, paramountcaviar.com "^^<http://www.w3.org/2001/XMLSchema#string>
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