I Inspiration Caviar Kaspia
Products between land and sea.
A MARKETING ACE, THE FRIENDLY GENERAL MANAGER OF THE KASPIA GROUP HAS TRANSFORMED THE PLACE DE LA MADELEINE BASED INSTITUTION INTO A GLOBAL LUXURY BRAND POSITIONED AROUND CORE PRODUCTS OF CAVIAR, TRUFFLES AND SOON, CRAB.
A Spaniard of Scottish origin, Ramon MacCrohon has lived in Spain, Puerto Rico, Switzerland and the United States prior to settling down in France, more than ten years ago, to join the Kaspia Group, of which his family has been the main shareholder since 2000. This forty-something with a dazzling smile and a singing French accent, father of two sons, married to a Norwegian lady, who he met on the benches of Boston University where he was studying business, has succeeded in his goal to “bring modernity without betraying tradition”. For Caviar Kaspia - founded in 1927 - Ramon Mac-Crohon, with a strong team that has remained intact - Stelio, the restaurant manager has been working there for thirty years – has decided a move upmarket. So only premium produce and on average, a bill of around 120 euros. “Here, it is not the chef who is the star, it is the product” he says. The restaurant Caviar Kaspia, the “haute-couture of the group”, which also sells some of its products - salmon, taramasalata... - has evolved while keeping its soul. From the brown and blue harmonies of the dining room to the private reception room, which hosts in vogue events, including the big names in fashion, the decor has remained identical, or almost. Beyond the impeccable website, collaborative projects with artists to create unique objects, such as a caviar display in the form of a Matryoshka with the porcelain maker Carpenet, or a jumper inspired by the brand with Lucien Pellat Finet, last winter, Ramon Mac-Crohon decided to open his ﬁrst ephemeral restaurant in Courchevel, to go where part of his clientele are located. “The idea, he says, is to become the Hermès of food” with in the ready-to-wear range, the Maison de la Truﬀe, the sleeping beauty founded in 1932 and acquired by the group in 2007. “This product can be most easily presented in diﬀerent variants, from oil to peel, the Maison de la Truﬀe has multiplied in Paris, rue Marbeuf and also abroad, with franchises, including Taipei and Dubai” says Ramon MacCrohon, who beyond the 80 derived products he already has in his portfolio, hopes eventually to open thirty temples to the black diamond across the globe. “A brand creator” as he describes himself, the insatiable entrepreneur has a new project, which is close to his heart: Crabe Royal. A concept that is centred on crab and which will open soon, also on place de la Madeleine, and which should eventually expand worldwide. Very passionate, Ramon Mac-Crohon tells how this crab is caught, and is cooked on board boats, on the open seas, with sea water before being frozen. Another golden product, which adds to the challenges that this creative artist, a fan of deco, likes to take up, such as the Frenchy’s Bistro, a bar and restaurant oﬀering gourmet meals for 20 Euros, developed for Be Relax, the airport spa company in Roissy, Orly, London, Rome, Dubai...
42 Magazine Émile Garcin