And What About Kaviari?
To help preserve the sturgeon, Kaviari embraced aquaculture from an early stage. Drawing on decades of expertise in wild caviar, we work hand in hand with our partner farmers throughout the caviar-making process.
“We have never wanted to own the farms, because that is not our métier. Yet we are so close to the farmers that we feel at home there, almost as if they were our own.”
Raphaël Bouchez, President of Kaviari
Our expertise allows us to oversee the maturation of caviar ourselves from the moment it arrives at our facilities in its original tin. We have mastered every stage of the process, from maturation and preparation to the meticulous management of the cold chain.
Creating such an exceptional delicacy requires rigour, patience and uncompromising expertise. Kaviari belongs to a long tradition of caviar houses. For more than fifty years, we have dedicated ourselves to the same mission: sourcing the finest caviar.
As Jacques Nebot likes to say:
“When you find a great caviar, you keep it.”