Caviar Baeri Prunier St James
Intensely briny Baeri caviar, certified PGI Caviar d'Aquitaine
Prunier Baeri St. James caviar is the quintessence of Baeri Prunier caviars. Its recipe, unchanged since its creation, dates back to 1932, the year the Prunier restaurant opened in London. Intensely briny, it unfolds a generous hit of flavour and a long persistence on the palate. It is also recognisable by its silky texture and its melting pearls.
Nicknamed 'the caviar of kings', it was served at the coronation of King George VI of England in 1937.
Like every Baeri Prunier caviar, St. James caviar is certified PGI Caviar d'Aquitaine. This recognised European label guarantees its origin and regulates its production conditions.
Cold chain guaranteed, on the date of your choice
- Species
- BaeriAcipenser baerii
- Colour
- Dark black
- Taste
- Intensely iodized, smooth, generous attack, superb long finish
- Texture
- Smooth
- Iodine intensity
- Intense
- Grain size
- Origin
- France
Ingredients & allergens
- Ingredients
- Sturgeon eggs (Acipenser baerii) ; salt ; borax
- Allergens
- Fish
- Storage
- Baeri St. James is ideally kept between -2°C and +2°C. Every order is dispatched in refrigerated packaging. On arrival, place the tin in the refrigerator, in the coolest area. Store between -2°C and +2°C. Once opened, it is best enjoyed within 24 hours. Freezing is not advised.
Nutritional values
| Energy | 1093 kJ / 262 kcal |
|---|---|
| Fat | 17,5 g, of which saturates 3,7 g |
| Carbohydrates | 1,7 g, of which sugars 0 g |
| Protein | 24.5 g |
| Salt | 3 to 5 g |
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FAQ
Our expert answers your questions
What is St. James Street in London?
St. James is a historic district of London, home to numerous gentlemen's clubs, royal palaces (St. James's Palace) and great houses of British high society. Created on the occasion of the opening of the Prunier restaurant on St James Street in London in the 1930s, this caviar takes its name from the district that welcomed the London expansion of the Parisian house.
Why is St. James brinier than Baeri Paris?
Salting is one of the key stages in producing caviar. For St. James, the 1932 recipe calls for a more pronounced salting, which gives the pearl its generous briny character. Baeri Paris, by contrast, plays on subtle briny finesse. These distinct aromatic profiles offer two complementary approaches to discovering the same species.
Is St. James suitable for lovers of intense profiles?
Absolutely. With its briny intensity rated 4/5, its strong flavour and its long persistence, Baeri St. James is one of the most pronounced Baeri in the Prunier range. It is aimed at enthusiasts seeking a frank character and a gradual aromatic unfolding. It is also an excellent caviar for vodka lovers, whose purity perfectly balances the intensity of the pearl.
Caviar Baeri Prunier St James
Baeri St. James, sourced from Acipenser Baerii raised in Aquitaine, wonderfully embodies Prunier know-how. Its briny intensity sets it apart immediately from the other Baeri: it is a caviar generous in robust flavour.
It is one of the most expressive Baeri in the Prunier range.