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Oyster and Blue Cheese crumble

For 2 people 24 Oysters  150g Bleu d'Elizabeth  4 tps of Panko ( bread crumbs) 2 tps of Julienne Chorizo or Jesus  Very easy open your oysters and place them on the metal tray. Inside a bol crumble your Bleu d'Elizabeth, mix it gently with the brads crumbs and the julienne of Chorizo Put a table spoon on top on each oysters and pass it at broil for around 8 to 10 minutes. 

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Rockefeller Oyster

For 2  25 Sweet Bottom Oysters  5 oz of baby spinach  1 small onion  1 garlic glove  2 tsp. of cooked bacon  1 tsp of Pernaud or Ricard(anise liquor) half a cup of heavy cream  Religieuse or Taliah cheese    Chop onion and garlic, sauté with oil or butter  Chop bacon, add Add the spinach  Deglaze with Pernaud or white wine Let it reduce  Pour the cream on top and let it reduce by half During that time, open your oysters and grate your cheese Place your oysters on a metal tray and place some rockefeller mix on top of each oyster, the equivalent of a soup spoon. As for the cheese, you can grated it or put a square...

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The perfect Clam Chowder recipe

For 2  2-3 medium size new potatoes, or 4-6 fingerling 1 small onion  1 garlic glove 1 celery branch  1 leek  3-4oz of pancetta diced 2 tsp of butter salt, pepper, & bay leaf  2 tsp of flour  1/2 cup of white wine  1 cup of milk 1.5 cup of Atlantic bar clams and juice Cut in 1 inches cubes all your vegetables, start by simmering them at medium heat without coloration, with the pancetta, butter, salt and pepper for about ten minutes. Before you add the white wine, add the flour to make a small roux, that will help bring it all together later.  Deglaze with wine and let it boil for 2 minutes. Pour the clam juice from the jar and add the milk. Let it simmer...

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Who's behind Antonius?

50 years of passion... Antoine Goslawice established his first fish farm 50 years ago, with his brothers and cousins.  For 20 years they produced fish. Then from 1990 they devoted themselves to the production of sturgeon and to selling their caviars to prestigious international brands. In 2010 Agatha and Simon, Antoine's respective children, decide to join the family business after studying Law and Administration for Agata and marine biology for Simon. In 2011 the children succeeded in convincing their father Antoine to produce his own brand with the most beautiful eggs that the farms gather. In honor of the long years of passion and perseverance of Mr Goslawice, the Antonius brand was created and the Oscietre and Siberian Caviars were...

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