Caviar is still considered the ultimate refined ingredient of a prestigious party or dinner. Sturgeon fishing is a traditional practice and it is this ancestral fishing technique which is mainly responsible for the caviar quality. 

The quality process: 

Sturgeons are quickly laid down on the back to avoid squashing the eggs, then cleaned with a jet of water and their abdomen is opened to take out the caviar. The caviar eggs are then strained and the “Sturgeon master” studies carefully their firmness, size and color and will decide to classify them as a first or a second quality. He then proceeds to one of the most delicate operations: the preservation salting. He fills in delicately round metallic cans only 2 hours after the sturgeon was out of the water. Eggs coming from 2 different fishes are never mixed together. 

The Tasting: 

The caviars are chosen by in perfectly fresh and hygienic conditions. Beluga, Sevruga, Oscietre, Oscietre Royal, we advise our Customers following their own preferences and tastes. The caviar is a very delicate dish and it is crucial to respect some basic rules to taste it the right way.


Caviar shall be served cold but not chilled: the tin shall be taken out from the fridge at least twenty minutes before serving it, then put delicately on a layer of crushed ice. 

One should avoid killing the taste with lemon, vinegar, onions, or with rye bread. Caviar shall be accompanied with French toasts, French bread, Blinis (plain pancakes) with pure cream, or even better, slices of boiled potatoes. 

A portion of 50g shall be planed per person. A polish or Russian vodka, or frozen aquavit, are the best drinks to accompany caviar even if Champagne can also make a great and lighter pairing. 

Finally, small flat spoons in gold, mother of pearl or even wood shall be preferred to silver or stainless steel cutlery which can spoil the taste of the caviar. 

The party can start! 



The Beluga caviar’s color ranges from steel to light grey, this last one being the most sought after. The size of its grains and delicacy of its skin make it different from other caviars. 


The Oscietre is a short snout sturgeon, of a medium size and weight: it weighs between 20 kg (for the smallest ones) to 80 kg and is approximately 1.30 meters long. It can contain close to 15% of its weight of caviar. The color of its eggs ranges from dark to light brown, going through golden color and the metallic grey. The grains are slightly larger than those of the Sevruga and their membrane is firmer. Oscietre caviar has a delicate flavor recalling the subtle taste of hazelnuts. 


This variety of caviar comes from a large OSCIETRE sturgeon measuring approximately 1.50 meters long and weighting between 60 and 80 kg. When the sturgeon contains nice-sized , golden brown eggs, they are called “Royal”. Royal OSCIETRE has an incomparably delicate taste with a refined hint of hazelnut. Its grains are firm. This is a great caviar.


This is the smallest among the three species of sturgeon. Its long, turned-up nose makes it identifiable at first glance. It weight between 14 and 22 kg. On its own, it supplies half of the caviar production. The color of its eggs ranges from light to anthracite grey. They are surrounded by a very thin membrane. With its full-bodied taste and its very delicate iodized savor, Sevruga is said to be the caviar of the great caviar lovers. 


Aquitaine caviar is unique being from South West of France. It is salty enough to reveal nut flavors. The eggs are rather big and the dark grey to gold colored skin is very thin.