The story of French Baeri begins in 1921, with Prunier, the first House to produce caviar in France. In that era, it was still wild sturgeon caught in the Gironde estuary that supplied the roe. As the sturgeon became a protected species, responsible farming naturally took hold. It was thus that the Prunier Manufacture established itself in the late 1980s in Aquitaine. A global benchmark in responsible farming and production since 1993, it has helped to make Baeri the contemporary expression of French caviar.
On the palate, Baeri is distinguished by its balance. The texture, firm at first, turns melting over the course of the tasting, releasing its briny notes and its touch of walnut. The diversity of the Prunier expressions, from the subtly briny Baeri Paris to the generous attack of the Baeri St. James, by way of the Tradition, bears witness to the goldsmith's craft of the House, which adapts the types of salting and maturation accordingly. This precision gives Baeri Prunier caviar its singularity and makes it one of the most approachable references in exceptional caviar.
