Kaviari × Valrhona: The Perfect Pairing of Chocolate and Caviar

When the intensity of chocolate meets the delicate elegance of caviar, an entirely new tasting experience is born. To celebrate Kaviari's 50th anniversary, the House joins forces with Valrhona to unveil a bold new creation: a chocolate mousse topped with caviar. Together, these two iconic names in French gastronomy combine their exceptional expertise to create a rare harmony between the richness of cocoa and the subtle salinity of caviar.

This remarkable collaboration began with a chance encounter driven by a shared passion for gastronomy. During a trip to Beaune, Karin Nebot, Managing Director of Kaviari, met Chef Alexandre Marza, who surprised her with an unexpected creation: a chocolate mousse with caviar, prepared using Kaviari and Valrhona products. Captivated by this extraordinary pairing, she immediately envisioned sharing it with customers of the Kaviari Delikatessen stores. From that moment, a collaboration was born between two passionate chefs: Alexandre Marza, Chef de Cuisine alongside Romuald Fassenet, and Thierry Bridron, Executive Pastry Chef at the Valrhona School Paris. Bringing his chocolate expertise to the project, Thierry Bridron helped elevate the recipe into a truly exceptional creation. Together, they have crafted a dessert in which caviar enhances the deep, complex notes of chocolate, revealing a perfect balance of sweetness, salinity and elegance.

This exclusive creation will be available in all Kaviari Delikatessen stores, as well as at 47 Rue des Archives in Paris, the prestigious Marais boutique of Maison Valrhona.