The classic way to savour caviar: on a warm blini, topped with a spoonful of crème fraîche. Pure elegance in every bite.

When the nutty flavour of potato meets the delicate briny notes of caviar and the smooth richness of crème fraîche, the magic happens. A festive recipe, full of elegance and finesse.

An unexpected yet delicious combination of flavours. The sweetness of chocolate, the crispness of the tartlet, and the delicate richness and subtle briny notes of caviar come together to awaken the se

To mark Kaviari's 50th anniversary, the J.L. Coquet porcelain manufacture has created a handcrafted caviar serving plate, entirely made by its master artisans.A unique piece, available in a [...]

The series isn't on Netflix – it's on Instagram. To celebrate 50 years of Kaviari, the House is launching The Caviar Saga, a 50-episode series in which 50 chefs share the story of their r [...]

For its next Chef's Dinner, the Kaviari Manufacture is delighted to welcome Eric Kragh Vildgaard, the three-Michelin-starred chef of Restaurant Jordnær in Copenhagen, Denmark, on 25 November 20 [...]

An unexpected interplay of textures: the delicate tenderness of sea bass and caviar, the crispness of beetroot, and the burst of pomegranate seeds with every bite.

Caviar pairs perfectly with all kinds of raw fish, whether in a scallop, sea bass or salmon carpaccio.

Asparagus and caviar are a classic pairing, embraced by many renowned chefs, including Arnaud Lallement.