Once the caviar arrives in its original tins in our cold rooms, our team chooses the best time to package and market it.
At Kaviari, it’s Bruno’s job.
Our caviar master has been working at Kaviari for over 30 years and has kept the flavours of wild caviar alive in his memory. He helps to refine the caviar and knows exactly when it has reached full maturity. For the record, Bruno tastes 100 grams of caviar every day to select the caviars that will be packaged!
How is the selection process carried out? It combines sight, smell, touch and taste. Caviar is like a diamond whose quality is determined by the famous 4 Cs: carat, cut, clarity and color!
If all these five senses criteria are met, then the caviar is ready to be packaged for sale.
Olfactory sense is the first selection criterion. As soon as you open an original tin, your first instinct is to smell the inside of the lid. You know right away whether the caviar is going to be good or not.
Sight comes next. Observing the “mirror” of caviar is wonderful! By sight, we judge the color, brightness and coarseness of the grains. A great moment of wonder. It never gets old!
Touch follows. The texture of the caviar grains and their detachment are observed. The grains must be easy to detach and roll, while remaining “binding”.
Last but not least is taste. In fact, if the first three criteria are “good”, the expert wouldn’t even need to taste the caviar, because he already knows whether it’s good or not. But this stage is the most enjoyable, because it allows you to appreciate all the subtle flavors of caviar, its buttery, nutty, woody notes… The magic of caviar lies in its multiple flavors.
Hearing is another extraordinary sensation. When packaged, the mature roe detach from each other, making a suction-like sound. With this musicality, perceptible in the ear of the preparer, caviar expresses in its own way its fulfillment. A magical moment for those who know how to hear it!
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