Dish · Pavyllon London, London
A “badaboum” Organic EGG with Prunier Oscietra Caviar
Sorrel, Salish smoked salt, salmon cream
- First documented
- 2026
- Latest documented
- October 15, 2026
- Appearances
- 1
- Description revisions
- 0
From the record
A “BADABOUM” ORGANIC EGG WITH PRUNIER OSCIETRA CAVIAR is documented in the Cartelier archive as served at Pavyllon London in London. It appears on the menu of October 15, 2026 under “OUR MUST HAVE”, listed at 69, one of 66 items served that dinner. As printed, the kitchen describes it: Sorrel, Salish smoked salt, salmon cream. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.
The dish through time
Each appearance preserves the exact description as it was printed.
As printed — October 15, 2026
A “BADABOUM” ORGANIC EGG WITH PRUNIER OSCIETRA CAVIAR
Sorrel, Salish smoked salt, salmon cream
- Menu date
- October 15, 2026
- Service
- dinner · OUR MUST HAVE
- Price
- 69
- Source
- Official source
Served alongside — OUR MUST HAVE
More from the kitchen at Pavyllon London
Every appearance
History grows as more menus of Pavyllon London are preserved.