Caviar is rich in amino acids and salt, and both react with metals such as silver and stainless steel. The result is a faint metallic taste.
Mother-of-pearl is mostly calcium carbonate: neutral, cool and smooth. It does not react with the grain, and its edge is gentle enough not to crush it.
Our spoons are cut from the shells of Tahitian pearl oysters in a small workshop near Place des Vosges, then polished by hand for two hours each.
How to open a tin (and what never to do)
Grower champagne or great house?