FAQ
Our expert answers your questions
What should you serve spreads on?
Spreads work particularly well on warm blinis, toasted black bread, plain crackers or slices of country bread. For an aperitif, set out several bases to vary each mouthful. For a verrine, place a spoonful of spread at the bottom of the glass, top with a touch of crème fraîche and finish with a light garnish (chives, pink peppercorns, sprigs of dill).
How long do spreads keep?
Spreads should be kept at room temperature in their sealed packaging until the date indicated. Once opened, they are best enjoyed within 24 hours, in a sealed container in the refrigerator. Their long shelf life before opening makes them especially convenient for preparing an aperitif or buffet ahead of time, with no risk of the taste deteriorating.
Are there any preservatives or colourings in the spreads?
No. Our spreads are made with no colouring, no additives and no preservatives, in keeping with French craftsmanship. The recipe rests on the quality of the raw ingredients (40 to 50% of the product) and the careful crafting of the emulsion. The long shelf life is achieved through strict observance of the production process, with no recourse to chemical artifice.
Which drink pairing would you recommend with the spreads?
A dry, mineral white wine (Chablis, Sancerre, Muscadet) pairs particularly well with most of the marine spreads. A brut champagne extends the finesse, especially with scallop and lobster or crab. For the bolder recipes (mackerel with pink peppercorns, sardine with candied lemon), a dry Riesling or a Sauvignon brings an aromatic freshness in keeping with them.
Finding the spread that is right for you
Our range unfolds across six complementary recipes. The Scallop and lobster spread weds the sweetness of scallops to the delicate flavour of lobster, in a smooth texture with generous pieces. The tuna spread plays on simplicity, perfect as an aperitif for a touch of delicious briny notes. The crab spread showcases generous pieces of crab on a smooth base. The Sardine and candied lemon spread brings a tangy note to its marine flavours. The mackerel and pink peppercorn spread adds a subtly peppery dimension. As for the smoked salmon spread, it extends the Caviar House experience in a smooth texture with smoky notes.
How to choose your spread
The choice depends on the aromatic profile you are after. For a refined, classic aperitif, the Scallop and lobster spread is our first recommendation. For a more marine, briny experience, opt for crab or sardine with candied lemon. Mackerel with pink peppercorns adds a bolder character, perfect for lovers of pronounced flavours. And to extend the Caviar House universe, the smoked salmon spread naturally stands out. For an aperitif buffet, the ideal is to offer several.
Spreads, the accessible aperitif
The spread is a category that demands particular care with flavour. To preserve the essence of the raw ingredient while giving it that characteristic smooth texture, the raw ingredients, the emulsion and the seasoning must be measured with precision. Our partners devote particular care to this, with a raw-ingredient content of between 40 and 50% of the finished product, far higher than what is found in everyday industrial references.
This exacting standard is what makes the difference in the tasting. The pieces of scallop, crab or lobster remain identifiable. The notes of candied lemon, pink peppercorns or smoked salmon express themselves without artifice. With no colouring, no additives and no preservatives, each spread relies on the purity of the ingredient. It is this signature that makes it the ideal partner to a refined aperitif or a buffet where quality comes first.