FAQ
Our expert answers your questions
What defines the Caviar House selection?
Our selection rests on more than 75 years of dialogue with producers. Every caviar in the Finest Caviar range is chosen against precise criteria: the size and regularity of the pearls, their colour, their firmness, the briny intensity and the length on the palate. It is this precision that defines our signature.
Where do Caviar House caviars come from?
Our caviars come from partner farms selected across the world, chosen for their respect for the product and for their farming expertise. The Prunier Manufacture, founded in 1872, is our long-standing partner for French caviar. To this are added farms in Asia and in Europe, selected over the decades, for the Beluga, the Kaluga and the Qiandao in particular.
Is there a Caviar House caviar rarer than the others?
Yes. The Finest Caviar Almas is today the rarest caviar in the world. Its radiant white colour, almost iridescent, gave it its name: Almas means diamond in old Persian. Caviar House was one of the first houses to offer this signature, originally drawn from albino sturgeon. The Beluga, raised for a minimum of 18 years, is also among our most exclusive references.
Does Caviar House produce its own caviars?
Our House is not a producer: we are selectors and partners to the finest farms. This stance has been our strength since 1950. It allows us to compare, to grade, and to guide each tin towards the most fitting tasting profile. This is why we speak of a precise expertise in the product, rather than of a method of production.
Finding the Caviar House caviar that is right for you
Our Finest Caviar range brings together five complementary varieties. Baeri delivers a punchy briny hit and a melting texture, ideal for those discovering caviar for the first time.
Oscietra Imperial, the first Caviar House creation in 1980, wins you over with its hazelnut-brown pearls and complex aromas. Pure Kaluga, native to the Amur River, surprises with its large amber pearls and buttery roundness. Beluga, for its part, reveals pearly grey pearls and a characteristic length on the palate. And lastly Almas, with its almost iridescent pearls, is the rarest signature of our House.
How to choose your Caviar House caviar
It all depends on how familiar you are with caviar and on the aromatic profile you are looking for. For a first tasting, the Finest Caviar Baeri or the Qiandao are safe choices. More seasoned palates will find greater complexity in the Oscietra Imperial or the Pure Kaluga. And for a truly exceptional moment, the Beluga or the Almas remain excellent choices to mark the occasion.
The art of the Caviar House selection
To select a caviar is, above all, to know how to read a pearl. From among the 27 sturgeon species found in the world, we have retained five varieties that offer a complete reading of the possible nuances, from Baeri to Beluga. Each variety corresponds to a terroir, a length of farming and a precise aromatic signature. Over the decades, we have learned to recognise the concrete markers that set a good caviar apart from a great one: the regularity of the pearl, a measured briny intensity, length on the palate.
This expertise is also inseparable from the dialogue forged with our partner producers. More than 75 years of working together have allowed us to refine the recipes as closely as possible to the pearl, in keeping with the traditions of each farm. It is this patience and this continuity that make the Finest Caviar range a benchmark for enthusiasts and professionals alike. Every Caviar House tin is thus conceived as a meeting of a species, a terroir and a goldsmith's craft.