Off to Greece! Summer at Kaviari is taking on a Greek theme. The deep blue of the Aegean, the brilliant white of whitewashed houses, octopus drying in the sun… The colors and flavors of the Cyclades inspire our latest offerings. We invite you on a journey full of surprises, where Osetra Gold caviar is enjoyed with feta cream or a salad of fennel and blue crab meat!
This year, the Christmas festivities hold a particularly special meaning for Kaviari as we celebrate 50 years of history. To bring this jubilee to a dazzling close, we have imagined creations designed to light up your eyes and make your festive tables sparkle.
In this issue, we invite you to journey from page to page and discover our creations and the events that will unfold throughout the months ahead — from caviar workshops aboard La Dolce Vita to the caviar cooler platter imagined by the J.L Coquet manufacture, not forgetting the En-K caviar collection…
This is already the 10th issue of the Delikatessen Gazette! Many of you eagerly await each new edition throughout the seasons, which brings us immense joy. Through this journal, we love sharing our world with you and introducing the many talented people who work alongside us…
This summer, Paris welcomes the Olympic and Paralympic Games — an event that fills us with joy! The world’s greatest athletes, representing around thirty different sports, will come together, carried by the enthusiasm of passionate supporters from across the globe, all gathered to cheer them on and witness their extraordinary achievements.
This is not an egg… but an Easter chocolate egg adorned with lively sturgeon motifs, whose shell hides small chocolate treats shaped like Alsatian symbols!
This original creation was born from the imagination of Olivier Nasti and Jordan Gasco.
What if, this year, we brought a little more whimsy to our festive tables? A way to break free from the surrounding gloom and reconnect with our childlike wonder. Like this little elf gazing curiously at our caviar tin, Kaviari loves to spark curiosity, create surprise, and make eyes shine.
The weather will be beautiful and warm in France this summer! Kaviari opens this issue with fresh and light recipes: a few slices of bottarga over burrata, fish roe atop crushed potatoes, edible flowers for decoration…
Do you love spring? So do we! Nature in bloom, longer days…
To celebrate the return of the sunny season, Kaviari unveils its caviar primeur, with delicate iodised and woody notes.
Kaviari brings the year 2022 to a beautiful close with two major highlights: the release of its book Caviar published by La Martinière and the opening of its seventh Delikatessen on Rue de Grenelle!
Here comes summer, here comes summer! At Kaviari, we love this season synonymous with sunshine and holidays. It is also the perfect time for barbecues, grilled fish and shellfish cooked à la plancha, as well as fresh and light dishes to enjoy between seaside walks and swims in the ocean.
In this issue, we reveal some of our creations, imagined and brought to life collectively around the values that matter most to us: eco-responsible production, transmission of savoir-faire, and conviviality.
Welcome to our world!
Since opening its Manufacture, Kaviari has invited guests to discover its history, its passion for caviar, and its eco-responsible commitments.
Through its Delikatessens, Kaviari continues to showcase the extraordinary diversity of seafood products around a refined seafood counter experience…