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.
