Caviar Baeri Prunier Paris
Briny finesse and lustrous bronze pearls
Sourced from the Acipenser Baerii sturgeon raised in Aquitaine, Prunier Baeri Paris caviar is very lightly salted. It stands out for its great finesse, giving free rein to the original aromas of the House's fine caviars.
Prunier Paris caviar is also recognisable by its large amber and bronze pearls. On the palate, they reveal a pleasing creamy texture.
Like every Baeri Prunier, it also carries the PGI Caviar d'Aquitaine label, a European guarantee of origin and traceability.
Cold chain guaranteed, on the date of your choice
- Species
- BaeriAcipenser baerii
- Colour
- Dark black
- Taste
- Iodized and harmonious, hazelnut notes, long finish
- Texture
- Creamy
- Iodine intensity
- Light
- Grain size
- Origin
- France
Ingredients & allergens
- Ingredients
- Sturgeon eggs (Acipenser baerii) ; salt ; borax
- Allergens
- Fish
- Storage
- Baeri Paris 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 the PGI Caviar d'Aquitaine?
The PGI (Protected Geographical Indication) is a European label that certifies the origin and traceability of the caviar. Every Baeri Prunier carries it. This designation guarantees that the sturgeons are farmed strictly in Aquitaine and that processing follows a precise set of specifications. It is a mark of authenticity recognised across Europe.
Why is Baeri Paris classified in the Prestige range?
Baeri Paris stands out for the generous size of its pearls, its characteristic lustrous bronze hue and the finesse of its salting. This combination of criteria, rarer than for the other Baeri, justifies its place in the Prestige range. It is one of the most refined expressions of contemporary French Baeri.
What is the difference between Baeri Paris and St. James?
Baeri Paris favours subtle briny finesse. It is recognisable by its large, creamy pearls and its fresh, delicate flavour. Baeri St. James, by contrast, plays the card of briny intensity with a generous attack and a long persistence. Both come from the same species (Acipenser Baerii) raised in Aquitaine, but correspond to two distinct aromatic profiles.
Is Baeri Paris suitable for a comparative tasting?
Yes, it is an excellent caviar for a comparative tasting. Its briny finesse makes it an ideal starting point for experiencing the finest nuances of caviar pearls before tasting references with more intense profiles (Baeri St. James, Oscietra Impérial, Beluga). Served in small quantities (10 to 15 g per guest), it ideally prepares the palate for the tastings that follow.
Caviar Baeri Prunier Paris
Prunier Baeri Paris caviar embodies the finesse of French caviar. Sourced from the Acipenser Baerii sturgeon raised in Aquitaine, it favours an approach built entirely on delicacy, where the aromatic signature is more subtle yet recognisable.
Its light salting preserves the freshness of the pearl and lets the caviar's natural aromas speak for themselves. The large amber and bronze pearls catch the eye with their generous size and characteristic golden sheen. On tasting, the creamy texture releases a fresh, delicate flavour that opens gradually on the palate.
Every Baeri Prunier caviar carries the Protected Geographical Indication (PGI) Caviar d'Aquitaine, a European label that certifies the product's origin and traceability. For Baeri Paris, this designation attests to farming the Acipenser Baerii sturgeon strictly in Aquitaine, in keeping with a precise set of specifications defined by the Prunier Manufacture.
For enthusiasts seeking a refined expression of French caviar, Baeri Paris is one of the most essential references.