Our family-run caviar house began its history over 40 years ago, in the days of wild Iranian caviar. Today, it pursues its know-how by maturing exceptional farmed caviar every day. Today, it perpetuates its know-how by maturing exceptional farmed caviars every day.
Our company works exclusively with farms that raise endemic species locally, respecting three criteria: water quality, sturgeon welfare and certified GMO- and antibiotic-free feed. Kaviari pilots the caviar production process with the breeders, contributing its know-how learned alongside the Iranian masters.
Kaviari matures all its caviars in its laboratories. Bruno Higos, our caviar master for over 30 years, constantly monitors the development of the grains and their maturation in cold storage. Like a cellar master, he observes, smells and tastes each batch until the caviar reaches full maturity, its subtle aromas sometimes iodized, woody, buttery or nutty, depending on the variety.
Traceability is essential to our business. Kaviari has a laboratory that complies with HACCP standards, for perfect control of food safety and hygiene. Microbiological analyses are carried out on each batch of caviar. Our company also holds health certificates and CITES permits for imports and exports, guaranteeing rigorous traceability control of all tins of caviar sold.
Pedagogy is part of our DNA. We are committed to teaching our craft, one of the last remaining artisanal food luxuries. Kaviari has opened its own factory in the company’s historic workshops at 13, rue de l’Arsenal. An educational trail, a tasting laboratory, a projection room, a kitchen and a table d’hôtes… In this unique place in Paris, the public can discover the history of caviar, take part in caviar workshops and chef’s meals, and enjoy home cooking and unusual caviar pairings.
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