It was in 1872 that Alfred Prunier opened his first boutique in Paris; Emile Prunier then took over the business and brought caviar production to it. In 1921, the House became the first to produce French caviar, then from wild sturgeon fished in the Gironde estuary. Anticipating the classification of the sturgeon as a protected species, the Manufacture of Laurent and Valérie Sabeau was founded in 1987 in Aquitaine, near the Dordogne, where farming took over from wild fishing. From then on, it was here that the expression of contemporary French caviar took shape, in keeping with a craft passed down from generation to generation.
At the heart of this work, salting by hand holds a decisive place. Each type of salting and maturation is chosen to bring out the best of every species, from Baeri to Oscietra. To this is added a responsible farming approach, undertaken since 1987, in which the welfare of the sturgeon is an integral part of the craft. It is this continuity that gives Prunier its essential place in the world of caviar.
