Our Caviars

Kaviari Caviar: When Sturgeon Becomes an Art Form

Born from the deep waters of the Caspian and Black Seas, caviar was once an exceptionally rare delicacy reserved for royal tables and the palaces of great civilisations. From ancient Persia to the Byzantine Empire, caviar tasting has travelled through the centuries as a symbol of refinement, power and celebration.

Even today, it embodies a singular art of living — one defined by the quiet anticipation of opening a tin, and by those luminous bursts of flavour capable of transforming a fleeting moment into something unforgettable.

At Kaviari, we uphold this heritage with the utmost rigor. As producers, we carefully select sturgeon raised through sustainable and controlled farming practices. Each variety reveals its own personality — through texture, intensity and the size of its pearls — offering countless nuances in the celebration of taste:

• Baerii Caviar (Acipenser baerii): sourced from Siberian sturgeon, prized for its melting pearls and long, elegant finish on the palate.
• Osciètre Caviar (Acipenser gueldenstaedtii): a noble legacy of the Caspian Sea, recognised for its golden reflections and remarkable aromatic finesse.
• Transmontanus Caviar (Acipenser transmontanus): the American white sturgeon, generous and elegant, offering beautifully balanced flavours.
• Beluga Caviar (Huso huso): the most legendary of all, once reserved for the Tsars and now preserved through responsible aquaculture.
• Sevruga Caviar (Acipenser stellatus): rare and delicate, distinguished by its finer pearls and lively character on the palate.

Through these collections, Maison Kaviari invites you to rediscover the very essence of caviar — where heritage and emotion come together in every preparation.

What Is the Origin of French Caviar?

To understand the origins of French caviar, one essential point must first be remembered: the fishing and exportation of certain wild sturgeon species are now strictly regulated under international trade laws. In practice, this has brought an end to uncontrolled harvesting and encouraged a more responsible approach to production.

In France, caviar production is centred primarily in Aquitaine. There, between estuaries and tranquil water basins, producers combine ancestral savoir-faire with modern techniques: patience, precise water management and deep respect for natural cycles.

The result is a caviar of remarkable harmony, expressing a quiet and understated prestige.

Caviar Production: Precision, Freshness & Perfect Craftsmanship

Farming & Maturation

Our sturgeon — including Baerii (A. baerii, often referred to as our signature Baerii), Osciètre and other authorised European species — are raised for many years in carefully controlled waters. Each fish comes from fully traceable hatcheries and carries its own CITES code, ensuring complete traceability for this protected species.

Naturally rich in omega fatty acids and prized for their balanced nutritional profile, the sturgeon are raised according to precise environmental parameters that vary depending on the species and country of origin — particularly in France and the Aquitaine region — in order to achieve harmonious, authentic pearls.

Harvesting & Extraction

On the day of harvesting, every step is carried out with freshness, precision and care. The roe sacs are delicately removed and opened, before the eggs are gently separated through fine sieving.

This stage — the true heart of caviar production — determines both the tension of the pearl and its ability to deliver that signature "pop" on the palate.

The membranes are removed without ever crushing the eggs, preserving a texture that feels clean, refined and delicately creamy, never heavy or pasty.

Rinsing, Selection & Draining

The pearls are rinsed in ice-cold water before being quickly drained.

Selection criteria focus on colour — from soft greys and olive greens to deep black tones — alongside size, elasticity and aromatic profile, which may reveal subtle notes reminiscent of grilled aubergine depending on the lineage and history of the caviar.

Each tin is then carefully calibrated to its precise weight, ensuring perfect consistency from one box to the next.

"Malossol" Salting

The salting process is carried out with absolute precision, gram by gram. Too little, and the caviar lacks expression; too much, and its finesse disappears. When perfectly mastered, the salting reveals a complex aromatic palette, sometimes delicately nutty, while ensuring preservation, stability in cold storage and the full opening of the caviar's flavours.

Tinning & Maturation

The pearls are gently packed into master tins and lightly compacted before entering cold chambers for maturation.

From several days to a few weeks, this resting period softens the iodised notes and refines the finish. It is during this stage that the prestige of a batch truly takes shape — through the lasting balance between texture, depth and length on the palate.

At this point, each caviar develops according to its species — Baerii, Osciètre and others — as well as its maturation time and salinity level, creating distinctive signatures waiting to be discovered.

Quality Control & Traceability

Each batch receives a precise identification code detailing the species, farm, harvest date and maturation level.

Every tasting control evaluates brilliance, the signature "pop," saline purity and texture. Historic houses such as Kaviari — alongside Petrossian, Sturia, Caviar de Neuvic and other French caviar producers — have built their reputations on decades of expertise and rigorous standards.

From the 20th century to today, this precision has replaced the once-unregulated sourcing of wild caviar, now both highly restricted and increasingly rare.

Cold Chain & Service

From laboratory to table, maintaining a constant cold chain is essential.

Caviar is best served between 8 and 10°C, ideally presented in its tin or enjoyed with a mother-of-pearl spoon. Pure caviar needs little accompaniment, though it pairs beautifully with blinis or a delicate touch of finger lime.

Strong condiments should be avoided: the organoleptic balance of an exceptional caviar should never be altered.

Crafting great caviar is the art of combining the careful selection of living species, delicate extraction, precise salting and controlled cold maturation. It is a goldsmith's balance where every detail matters — from the very first sieve to the final tasting — to deliver what Kaviari has defended for decades: luminous pearls, perfect clarity and emotion mastered with precision.

An Exclusive & Refined Selection of Our Caviars: An Invitation into the Depths of the Sea

At Kaviari, caviar is chosen the way one chooses the perfect word. Each variety carries its own signature — buttery, iodised, delicately saline notes, sometimes touched with hints of hazelnut — revealing a distinct personality with every tasting.

We do not seek extravagance. We seek balance, length on the palate and unwavering consistency. Every selection within the Kaviari collection is guided by artisanal quality and authentic marine flavour — qualities that are tasted rather than displayed.

Each caviar arrives in an elegant, understated gift box, because opening it should feel like a gesture of refinement, never excess.

Farming, Traceability & the Ethics of Caviar

Every stage is carefully monitored — from the fresh waters where the sturgeon are raised to the final product served at your table — ensuring complete traceability and authentic savoir-faire.

Our farms are designed with environmentally responsible practices, because sustainability is not an option; it is a responsibility.

No mystery, only transparency: guaranteed freshness, carefully controlled methods and the pure pleasure of exceptional caviar.

Order your tasting set, open it gently and allow each iodised pearl to express itself. Then you will understand why French caviar continues to fulfil its promise: a flavour that is true, singular and deeply rooted in tradition.

Which Type of Caviar Should You Choose?

Choosing an exceptional caviar is much like choosing a fine perfume — it is a matter of emotion, delicate texture and lasting memory. At Kaviari, each variety expresses its own character. The eye observes the pearls, the tongue discovers the texture, while the palate remembers the final note.

• Beluga: The most majestic of all. Recognisable by its large pearls and characteristic pearl-grey hue, Beluga melts on the palate with a buttery, almost creamy softness. Its aroma is delicately restrained in iodine, with exceptional length on the finish. It captivates patient connoisseurs — those who understand the beauty of letting flavours unfold slowly.
• Osciètre: Refined, precise, almost expressive. Its firm pearls reveal elegant hazelnut nuances with a subtle marine caress. Appreciated for its delicate balance and discreet complexity, Osciètre offers remarkable sophistication without excess.
• Baerii: More direct, more grounded in character. A delicate interplay of salinity and woody depth, layered with notes of dried fruits and sometimes a hint of walnut. This is the caviar of conviviality — one that brings flavours and people together naturally.

At Kaviari, nothing is left to chance. Our experts guide each client toward the caviar that best reflects their tastes, the one that will tell the story of a particular moment most beautifully.

Ready to discover the experience for yourself? Indulge in a gourmet discovery set, delivered to your door within 24 hours — ready to open, share and savour.

What Is the Price of Caviar?

The price of caviar varies according to the species, origin — whether from Iran, Russia or France — its rarity, and above all, the artisanal craftsmanship behind its production. Every tin reflects years of care, pristine waters and meticulous expertise.

On our website, discover our complete collection: Baerii, Osciètre, Beluga, Kristal, Pressed Caviar, Dauricus and Transmontanus — as many nuances as there are ways to fall in love with caviar.

You will also find our prices by the kilo, gift sets and tasting formats, thoughtfully created for every occasion: gifting, discovering or simply indulging in that rare pleasure that cannot truly be explained — only tasted.

The Essential Rules for an Exceptional Caviar Tasting Experience

Great caviar should never be rushed. It is discovered slowly, like a rare wine or a subtle melody. To fully reveal its nobility, a few essential principles deserve attention:

• Temperature First: Caviar should be served chilled, never frozen. Too cold, and the pearls tighten while the aromas fade. Served between 8 and 10°C, the caviar opens gracefully and reveals its full story.
• Quantity Matters: Only a few grams are needed. Enjoyed on an oyster, a blini, a touch of sour cream — or simply on its own with a spoon for purists — this is where the magic truly happens.
• Pairings & Accompaniments: A sip of brut champagne or perfectly chilled crystal-clear vodka creates the ideal pairing. The effervescence or purity of the spirit enhances the delicate iodised finesse of the pearls without ever overpowering them.

And because every detail matters, metal should be avoided, as it alters the taste. A mother-of-pearl, bamboo or horn spoon preserves the delicate balance where every nuance comes to life.

Kaviari Online: Culinary Art Delivered to Your Home

You may choose your fresh caviar directly at La Manufacture Kaviari or in one of our Parisian delicatessens — refined spaces dedicated to taste, where time seems to slow down.

For those who prefer to experience the subtle art of Kaviari at home, online ordering offers the perfect solution: with a single click, your precious selection is carefully delivered in its original insulated packaging, perfectly fresh and impeccably preserved.

FAQ – Everything About French Caviar

What Is the Best Caviar?

The best caviar ultimately depends on personal taste: Beluga, prestigious and exceptionally luxurious; Baerii, with its elegant woody notes; or Osciètre, celebrated for its delicate hazelnut flavour.

Why Is Caviar So Expensive?

Because every gram tells a story of patience.

A sturgeon may take more than ten years before producing its roe. Its farming requires rare expertise, exceptionally pure waters and absolute respect for natural cycles. The price reflects time, care and a level of excellence that allows neither haste nor compromise.

Where Can You Buy Caviar Online in France?

Maison Kaviari, an emblem of French haute gastronomy, welcomes you both in-store and online.

Order your caviar online directly from Paris and receive it at your doorstep within 24 hours, carefully preserved in its original insulated packaging.

How Should Caviar Be Stored After Opening?

Caviar tolerates neither delay nor warmth.

Once opened, it should ideally be enjoyed within 24 hours and kept between 0 and 4°C. At the table, the tin should rest on a bed of ice — not as a gesture of luxury, but as the essential secret to preserving its texture, freshness and brilliance.