FAQ
Our expert answers your questions
Why is mother-of-pearl preferred for caviar?
Mother-of-pearl is a natural material drawn from the shell of certain molluscs (oysters, abalone, sea snails). Its distinctive quality is that it imparts neither taste nor aroma to the product it touches, thereby preserving the finesse of the caviar. Metal, by contrast (silver in particular), tends to oxidise caviar and to leave a metallic note in the mouth. This is why mother-of-pearl, horn and gold are the only materials recommended for tasting caviar.
How should you care for mother-of-pearl spoons?
Mother-of-pearl spoons should be washed by hand in warm water with a mild soap. Never use the dishwasher, whose heat and harsh detergents can alter the natural material. After washing, dry immediately with a soft cloth to preserve the shine. For storage, choose a padded case or a dedicated compartment, away from knocks and scratches that could damage the surface.
Why do the spoons show variations?
All our mother-of-pearl spoons are made by hand. This artisanal production results in slight variations in colour (from pearly white to a faint pink), in pattern (the natural iridescence of mother-of-pearl) and in shape. Far from being a flaw, these variations are the signature of artisanal craftsmanship and the assurance that each spoon is unique. They bear witness to the natural character of the material and to the handwork of the craftsman.
Does a mother-of-pearl spoon make a good gift?
Yes, it is even one of our most gifted accessories to accompany a caviar order. The spoon naturally extends the gift of caviar by offering the accessory essential to its tasting.
Find the spoon that is right for you
Each spoon, made by hand, shows slight variations in colour and shape. The single mother-of-pearl spoons are perfect for adding a refined touch to a caviar gift, or for completing an existing service.
Mother-of-pearl, the noble material of the tasting
Mother-of-pearl is a precious material that forms naturally inside certain shells, notably those of pearl oysters and abalone. Its layered structure gives it its characteristic iridescence, from white to pink, sometimes with bluish tones depending on its origin. Beyond its beauty, it is its neutrality that makes it particularly well suited to tasting caviar: it releases no compound that could alter the aromas of the pearl.
This property has long been known in the tradition of caviar tasting. At the Russian tsarist courts, where the eating of caviar took on its codified form, mother-of-pearl spoons were already preferred to silver spoons (which oxidised the caviar) or metal ones (which left a metallic taste). Caviar House carries this tradition forward by selecting handmade spoons, in a spirit of passing on a craft and a tasting experience that is not confined to the main product alone.