Caviar Osciètre Prunier Supérieur
An Oscietra of incomparable creaminess
Sourced from Acipenser Gueldenstaedtii sturgeons, raised for over 12 years in Aquitaine, the Prunier Oscietra Supérieur caviar is recognisable by its light grey-brown pearls and its particularly creamy, smooth texture. Lightly salted, it develops a remarkable aromatic persistence that reveals itself gradually on the palate.
A rare caviar, the Prunier Oscietra Supérieur represents only 20% of the Prunier Manufacture's production. This emblematic reference of the Oscietra range will satisfy enthusiasts with demanding palates.
Cold chain guaranteed, on the date of your choice
- Species
- OscietraAcipenser gueldenstaedtii
- Colour
- Golden grey
- Taste
- Round, aromatic complexity, marine and buttery notes
- Texture
- Creamy
- Iodine intensity
- Balanced
- Grain size
- Origin
- France
Ingredients & allergens
- Ingredients
- Sturgeon eggs (Acipenser gueldenstaedtii) ; salt ; borax
- Allergens
- Fish
- Storage
- The Oscietra Supérieur 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 | 1218 kJ / 293 kcal |
|---|---|
| Fat | 21,2 g of which saturates 4,4 g |
| Carbohydrates | 0,9 g of which sugars 1 g |
| Protein | 24.6 g |
| Salt | 3 to 5 g |
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FAQ
Our expert answers your questions
Why does the Oscietra Supérieur represent only 20% of Prunier caviar production?
The Oscietra Supérieur is made from a particularly demanding selection: only the pearls meeting precise criteria of colour (golden grey), size, firmness and aromatic palette (richer and more buttery) are retained. This more restrictive selection explains the relative rarity of the Oscietra Supérieur compared with the Oscietra Classique.
What is meant by 'aromatic waves'?
It is a characteristic of the Oscietra Supérieur: on tasting, the aromas are not all released at once, but reveal themselves in successive waves. A briny attack that gives way to hazelnut notes, before stretching into a long, elegant finish. It is this progression that distinguishes a fine caviar from one that is more immediate in its expression.
What is the difference between Prunier Supérieur and Héritage?
The Supérieur represents 20% of Prunier production, the Héritage only 1%. The Supérieur offers a rare and refined expression, while the Héritage embodies the haute couture of French caviar, with slightly larger pearls, a golden-brown hue and an even more developed aromatic complexity. Both are exceptional references, at different levels of rarity.
Is the Supérieur suitable for a first tasting?
The Supérieur is most often aimed at already initiated palates that appreciate the aromatic subtlety of the Oscietra. For a first discovery of the Oscietra, we would rather recommend the Prunier Oscietra Classique or the Caviar House Finest Caviar Oscietra. The Oscietra Supérieur comes in as a complementary step to a first initiation.
Caviar Osciètre Prunier Supérieur
On tasting, the Oscietra Supérieur reveals itself in successive waves. The , delicately briny, opens onto characteristic hazelnut notes, then onto a lingering, fresh length on the palate. The light salting (briny intensity 2/5) preserves the aromatic finesse without masking the subtle nuances.
A global benchmark in responsible farming since 1993, the Prunier Manufacture signs here a caviar for connoisseurs and the most demanding palates, in the spirit of the haute couture of French caviar.