Caviar House

Since 1950, Caviar House has been selecting the finest caviars for you. Our range brings together five varieties of caviar (Baeri, Osciètre, Kaluga, Beluga et Qiandao) carefully chosen from partner farms around the world.

Over 75 years of close collaboration, we have developed a precise expertise, constantly raising our standards of excellence, from the classification of caviars by quality to the fine-tuning of our recipes. In every tin, you will find the same consistency of aromatic intensity and the same finesse of texture.

Choosing your caviar well is something you learn with experience and time. Species, quality, occasion: whether you wish to order caviar online or refine your knowledge before visiting a boutique, here you will find all the markers you need to make the right choice and turn your next tasting into an exceptional moment.

1. What Are the Different Types of Caviar to Know?

Caviar conceals a great diversity through the choice of species, each producing a caviar with their own distinct characteristics. Caviar House has selected for you five of the best known species, prized for their exceptional flavours.

Beluga (Huso huso) is the most majestic and the rarest sturgeon. It yields its first pearls after 18 years of farming, which makes it one of the longest caviars in the world to produce. Its pearls are the largest of all sturgeon species: their exceptionally fine membrane bursts in the mouth with an incomparable softness, releasing a creamy, buttery texture that lingers well in its finish. The colour palette ranges from light pearl grey to deep anthracite grey. Caviar House selects its Beluga caviar from the most accomplished productions of its finest partner farms, ensuring that the salting, always measured, never masks the natural complexity of the pearl.

Kaluga (Acipenser schrenckii x Huso dauricus) is the sturgeon of Asia, often nicknamed “the Beluga of the rivers” or the cousin of Beluga. Its large, dark pearls and incomparable richness on the palate make it one of the caviars most sought after by enthusiasts. Its deep, long, buttery taste reveals genuine complexity.

Oscietra, also spelled Osetra (Acipenser gueldenstaedtii), is the connoisseurs’ favourite caviar. It is perhaps the species that offers the widest range of expressions: its medium-sized pearls display a fascinating palette of colours, from golden brown to amber and deep black, depending on the age of the sturgeon and its degree of maturity. Its aromatic profile is remarkably complex, with notes of toasted hazelnut, dried fruits and fresh butter, sometimes a delicate briny touch, and a length on the palate that unfolds gradually and sets it clearly apart from Baeri or Kaluga. The more the Oscietra matures, the more its aromas gain in depth and persistence. This is why Caviar House offers several recipes, from Prunier Oscietra Classique, ideal for discovering the characteristics of the species, to Caviar House Oscietra Imperial, from the sturgeons with the longest maturation.

Baeri (Acipenser baerii) is the sturgeon of our rivers, the most widely farmed in Europe and particularly in France. Prunier, the French reference of excellence, defines this as its emblematic caviar: briny notes, walnut and almond, a frank attack that never lacks elegance. It is often with Baeri that a beautiful story with caviar begins.

2. How to Choose Your Caviar

Choosing a caviar begins first with its appearance. Its colour naturally plays a key role. It ranges from pearl grey to deep black, through golden amber or green reflections, depending on the species and the maturation of the sturgeon. The colour of the pearls depends on the species, the age of the sturgeon and its maturation. Contrary to popular belief, it is not an indicator of quality in itself, but rather a characteristic particular to each caviar.

The size of the pearls has a direct bearing on the texture on the palate. The large pearls of Beluga offer an almost creamy sensation. The medium pearls of Oscietra release their aromas gradually. The smaller pearls of Baeri are frank and direct, with an immediate briny intensity.

Taste is, of course, the ultimate criterion. For a first discovery of caviar, a Baeri Tradition or a Prunier Oscietra Classique are safe choices and particularly popular for their flavour. Palates wishing to refine their expertise will turn to a Caviar House Oscietra Imperial or a Kaluga. For an experience of absolute prestige, Beluga is the natural choice.

Which caviar to start with? Begin with Qiandao. Renowned for its consistency, it stands out for a clean, steady profile and offers an introduction to caviar free of any complexity. Its regularity and its mildness inspire confidence from the very first tasting.

Wish to refine your knowledge? Turn to a Prunier Oscietra Supérieur. Its bronze-gold pearls offer a creamy texture and a fine roundness on the palate, with an aromatic complexity that reveals itself in successive waves.

Looking for the exceptional? Beluga is the stand-out selection. And there is one ultimate rarity: Almas, literally “diamond” in Persian, is the rarest caviar produced in the world today. Its dazzling white pearls come from albino sturgeons, a caviar of great rarity. Its flavour is of incomparable lightness and delicacy. Available in very limited quantities, it can be ordered on request from our teams.

3. Choosing According to the Occasion

For every moment there is a benchmark in the world of caviar, and for every occasion the reference that suits it.

First tasting: A Baeri lets you discover caviar. Its smaller pearl, its slightly more pronounced salinity and its direct aromas, briny, walnut and almond, make it easily recognisable from the very first tasting. Unlike Oscietra, whose complexity calls for a more experienced palate to grasp all its nuances, Baeri offers a simpler texture and recognisable aromas.

Gift or celebration meal: An Oscietra Supérieur in a gift box, presented with its tin and a mother-of-pearl spoon, is the gift that never disappoints. It combines the elegance of the gesture with the pleasure of the tasting.

Grand occasion: For a milestone birthday, a New Year’s Eve celebration or an exceptional moment, a Beluga or a Prunier Héritage. These are rare, complex caviars that deserve to be enjoyed on their own, with all the attention they call for.

4. How Much Caviar to Plan per Person?

The ideal quantity depends on the tasting occasion and the number of guests:

10 to 15 g per person: Aperitif, canapé, discovery tasting.

30 to 50 g per person: For a starter built around caviar.

125 to 250 g (tin): An exceptional gift, a tasting for 4 to 6 guests.

Our available formats (30 g, 50 g, 125 g, 250 g) have been designed to suit every situation. If in doubt, our Caviar House teams are on hand to advise you.

5. How to Enjoy Caviar the Right Way

Temperature: Serve the caviar very cold (between 2°C and 4°C) on a bed of crushed ice. The utensil: Use a mother-of-pearl spoon by preference, never metal, which tends to oxidise the eggs. The Caviar House spoons in natural mother-of-pearl are specially designed for this.

Tasting it neat: Taste the caviar on its own first, without accompaniment, to discover its most subtle aromas and its length on the palate. For a tasting à la royale, place a few pearls on the back of your hand, between the thumb and the index finger, before enjoying them. In contact with the skin for a few seconds, the caviar releases its aromas at their best.

The accompaniments: Blinis, buttered toast, lightly tangy crème fraîche: these more neutral foods showcase the caviar without masking its aromas. Avoid strong condiments (onion, squeezed lemon) that would cover its nuances.

Wine and spirit pairings: Champagne, Blanc de Blancs, Chablis Premier Cru or neat vodka are the classic pairings.

6. Giving Caviar as a Gift

Which caviar to give as a gift?

Caviar is one of those gifts that combines refinement with discovery. Caviar House offers several options depending on the occasion:

For a first discovery: A Prunier Oscietra Classique or a Baeri Tradition in a gift box with a mother-of-pearl spoon.

For a connoisseur: Our Prunier Caviar trio gift set brings together the bestsellers of the Prunier caviars, two of the three being Baeri caviar: it lets you compare briny intensities and degrees of maturation, an ideal set to refine your knowledge.

For a grand celebration: The Caviar House Discovery Gift Set is made for this: it offers an overview of the full range Caviar House offers, ideal for an introduction to share between two or three.

7. How to Store Your Caviar

A few simple rules ensure you enjoy it in the best conditions:

Keep it cold: Place the tin in the coldest part of your refrigerator.

Once opened: Close the tin again after each serving to avoid any contact with the air.

The Caviar House rule: An opened caviar should be enjoyed within 24 hours, so that the aromas do not lose too much of their fine intensity.

Situation	Temperature	Duration
Unopened tin	0 °C to +4 °C	Until the date indicated
Once opened	0 °C to +4 °C	24 hours
Freezing	Not recommended	Alters texture and aromas

Conclusion

Choosing a caviar is, above all, about trusting yourself. With a few simple markers, the species, the origin, the quality of the pearls, you have everything you need to make the right choice. The rest belongs to the pleasure of the tasting.