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Refining or maturing? What’s the best term for caviar as it ages? It’s a dividing issue…
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ABC of caviar
The world of caviar from A to Z
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A journalist and writer passionate about the art of living, Jean-Marie Pinçon founded Le Club des Goûteurs de Caviar in 2003.
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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.
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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.
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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.
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