Secrets of Caviar
1. Heritage
Our family-owned caviar house began its story over 50 years ago, during the era of wild Iranian caviar. Today, it continues to uphold its expertise by carefully maturing exceptional farmed caviars each day.
2. Selecting the Farms
Kaviari works exclusively with farms that raise local endemic species according to three essential criteria: water quality, sturgeon welfare, and feed certified free from GMOs and antibiotics. Kaviari oversees the caviar-making process alongside the breeders, sharing the expertise inherited from the Iranian masters.
3. Maturation
Kaviari matures all of its caviars in its own laboratories. For over 30 years, our caviar master, Bruno Higos, has carefully overseen the evolution and maturation of each pearl in cold storage. Like a cellar master, he observes, smells, and tastes every batch until the caviar reaches perfect maturity, revealing subtle aromas that may be briny, woody, buttery, or delicately nutty depending on the variety.
4. Traceability
Traceability is essential to our craft. Kaviari operates an HACCP-certified laboratory to ensure the highest standards of food safety and hygiene. Microbiological analyses are carried out on every batch of caviar. Our house also holds the required health certifications and CITES import and export permits, guaranteeing rigorous traceability control for every tin of caviar we offer.
5. Sharing Our Expertise
Passing on our expertise is at the very heart of our house. We are deeply committed to sharing the craftsmanship behind one of the last truly artisanal luxury foods. To bring this vision to life, Kaviari opened its Manufacture within the house’s historic workshops at 13 rue de l’Arsenal.
Educational experiences, a tasting laboratory, screening room, kitchen, and convivial dining table… In this unique Parisian destination, guests can discover the history of caviar, take part in caviar workshops and chef dinners, and enjoy homemade cuisine paired with unexpected caviar combinations.