Frequently asked questions

Caviar is the roe of the sturgeon fish, prepared and delicately salted. There are more than twenty species of sturgeon, only a few of which yield the caviars we select. Each variety has its own pearl size, colour and aromatic profile.

Our caviars come from farms that respect the sturgeon species. Aquaculture helps to preserve wild populations, which are now protected, while ensuring consistent quality and complete traceability.

Our range brings together five varieties, among them the Beluga, the Oscietra, the Baeri, the Kaluga and the Qiandao. Each is distinguished by its sturgeon species, the size of its pearls and its aromas.

Beluga caviar, harvested from the Huso Huso sturgeon, is distinguished by its generous pearly-grey pearls and its very creamy texture, with delicate buttery notes. The Oscietra, from the Acipenser Gueldenstaedtii, delivers more melting, bronze-hued pearls and notes of hazelnut.

Firmer at first, the texture then slowly melts over the course of the tasting, releasing its briny notes and a touch of walnut. It is this precision that gives Baeri Prunier caviar its singularity.

Kaluga caviar, nicknamed the “Beluga of the rivers”, stands out for its large, generous amber-tinged pearls and its fine hold on the palate. Its more limited production makes it a rare caviar.

Qiandao caviar is born of a unique cross between two sturgeons of the Amur river, the Acipenser Schrenckii and the Huso Dauricus. A premium caviar, it offers generous pearls and a pronounced aromatic profile.

Almas is the rarest caviar produced anywhere in the world today. Its name means “diamond” in old Persian, echoing its pale, near-pearl colour. Caviar House was the first house to offer this white caviar, today sourced from farming. Its flavour is marked by great lightness and great delicacy.

Imperial is not a sturgeon species but a selection of Oscietra drawn from more mature sturgeon. Its bright, dark pearls, with brown hazelnut highlights, together with its delicate, complex aromas, make it a particularly refined caviar. It was Caviar House’s very first creation, in 1980.

For a first discovery, we recommend choosing a balanced caviar such as the Baeri, both briny and harmonious, or seek the melting character of the Oscietra and its hazelnut notes. Our team is here to guide you according to your taste.

A pioneer of French caviar, Prunier is the first house to have produced caviar in France, as early as 1921.
Its sturgeon are raised in Aquitaine, in the pure waters of the Isle, a tributary of the Dordogne, for seven to twelve years. The roe is then delicately salted by hand and left to mature, in keeping with this unique, artisanal expertise.
Note that all Baeri Prunier caviars are certified IGP Caviar d'Aquitaine, a European label guaranteeing controlled origin, regulated production and impeccable traceability.

Since 1950, Caviar House has selected the finest caviars around the world from farms that respect the sturgeon, located in Europe (France, Bulgaria) and also in Asia, in regions renowned for their expertise. You can find the country of origin of each caviar directly on its product page.