Once upon a time… Kaviari
The heritage
Our family caviar house began its story in 1975, during the era of wild Iranian caviar. Today, it continues to uphold and pass on its expertise.
Farm selection
Our Maison works exclusively with farms that locally raise endemic species, based on three key criteria: water quality, the welfare of sturgeons, and feed certified free from GMOs and antibiotics.
Kaviari oversees caviar production in close collaboration with the farmers, bringing its expertise learned alongside Iranian masters.
Maturation
Kaviari matures all its caviars in its own laboratories.
Bruno Higos, our caviar master for over 30 years, constantly monitors the evolution of the grains and their refinement in cold storage. Like a cellar master, he observes, smells, and tastes each batch until the caviar reaches full maturity, revealing its subtle aromas—sometimes iodised, woody, buttery, or nutty depending on the variety.
At the origin: the specialist in wild Iranian caviar
Caviar comes from the eggs of the sturgeon (Acipenser). This ancestral fish lives mainly in the wild waters of the Caspian Sea, which borders the coasts of Iran and Russia.
Iran has long been renowned for producing wild caviar. Three of the finest varieties were produced there: Beluga, Osciètre, and Sevruga. Thanks to traditional sea fishing methods and the centuries-old expertise of artisans, Iranian wild caviar was recognised as the finest in the world. Over the years, the sturgeon, threatened with extinction, became a protected species.
In 2008, fishing in the Caspian Sea was banned. Caviar producers then turned to sturgeon farming in natural environments, preserving wild natural resources.
A selection at the source…
Kaviari was one of the first houses to adopt this eco-responsible approach while enhancing a precious know-how inherited from Iranian masters. Today, we pass on this ancestral expertise to our partner farmers, whom we support in preserving the excellence of this tradition.
Kaviari also offers a range of seafood products sourced from around the world—from Spanish fishing ports to the Greek islands, from the Pacific Ocean to Greenland. The Maison presents an extraordinary selection where great classics (lobster, crab) coexist with rarer delicacies such as Palamos octopus or Devon crab.
Our expertise: in-house caviar maturation
Upon receipt of the caviars carefully selected by our teams from our partner farms, Bruno, Kaviari's caviar master for more than 30 years, oversees the evolution of the pearls and their maturation in our cold ageing rooms.
Much like a cellar master with fine wines, he observes, smells, and tastes every batch until the caviar reaches its perfect maturity. Depending on the variety, it gradually reveals delicate marine, woody, buttery, or nutty notes. He carefully monitors the ageing process of each batch, knowing precisely when the caviar has reached its optimum expression and is ready to be packed.
Bruno and his team also select the caviars destined for Michelin-starred chefs, many of whom visit our laboratory beforehand to choose the varieties that best reflect their culinary vision.