Refining or maturing? What’s the best term for caviar as it ages? It’s a dividing issue…
Every Caspian Sea fisherman dreams of catching a great Beluga!
The sturgeon has been protected since 1998 by the Convention on International Trade in Endangered Species of Wild Fauna and Flora CITES.
The magic of caviar comes from its great diversity. Different species exist and have their own characteristics.
Acipensers, what a fish! The sturgeon is a bony fish of the Acipenseriformes family. It’s an obsolete fish, a real living fossil!
Whatever the type of caviar – wild caviar from fishing or farmed caviar from fish farming – the caviar-making techniques are the same.
Where do sturgeons live? Here are the historical distribution areas of the main sturgeon populations.
Caviar has been valued since Antiquity. Here’s some history…
A journalist and writer passionate about the art of living, Jean-Marie Pinçon founded Le Club des Goûteurs de Caviar in 2003.
With the legacy of a prestigious past and a proponent of the modern evolution of caviar, Kaviari, founded by Raphaël Bouchez, now appeals to discerning connoisseurs. The key players of this renowned Parisian house have all cut their teeth in the Caspian Sea, and their expertise in caviar is unquestionable.
The history of Iranian caviar only really began in the 1950s. Indeed, until 1953, all the shores of the Caspian Sea were exploited by the Russians, including those of ancient Persia, renamed Iran.
The Caspian Sea covers an area of 360,000 square kilometers. It’s the world’s largest inland salt sea. The countries sharing its waters are Russia, Iran, Azerbaijan, Kazakhstan and Turkmenistan.
Jacques Nebot, our founding father…
Mmmmm….a caviar omelet!
Acipenser Persicus is a sturgeon species closely related to Acipenser Gueldenstaedtii.
A caviar’s quality depends on the strain (species) of sturgeon.
The roe refers to the female gonads of certain edible aquatic animal species.
Once the caviar arrives in its original tins in our cold rooms, our team chooses the best time to package and market it.
Tins of caviar are precisely labeled, providing detailed information on their source: variety, origin, batch number, approvals and contact details, best-before date, ingredients.
Today, caviar production is one of the few food activities that is still 100% artisanal.
Caviar is first and foremost an egg, so it’s naturally rich in protein. Beyond its extraordinary flavors, caviar harbors exceptional nutritional qualities.
Caviar has always been served in the dining cars of the Orient-Express and Trans-Siberian trains to satisfy the elite clientele.
Laying caviar on a woman’s body and eating it straight off the skin… It’s a common fantasy.
To the eye, a fine caviar is distinguished by its lustrous sheen, its round, homogeneous eggs, and its appealing texture that awakens the appetite.
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