Prunier: The World's First Caviar House, Founded in 1872

THE WORLD'S FIRST CAVIAR HOUSE SINCE 1872

CAVIAR PRUNIER

HISTORY

The world's first caviar house, Prunier is today the only one to master the complete odyssey of caviar, from the farming of sturgeon to tasting in restaurants and sale in boutiques around the world.

Since the founding of the first Prunier restaurant in Paris in 1872, the House has never ceased to innovate and to challenge the traditions of gastronomy, nourished by the creative modernity of the Art Deco era in which it came of age. A pioneer and visionary, in the 1920s it gave rise to the entire French caviar industry, recognised as one of the finest in the world. Today the Manufacture Prunier, where all the House's caviars are crafted, is the benchmark for responsible farming and production.

This unique expertise, built over more than 150 years of history, unites commitment and exacting standards to celebrate life as much as flavour.

CRAFTSMANSHIP

In the heart of Aquitaine, across several hectares of protected land in Montpon-Ménestérol, the Manufacture Prunier produces all of its caviars with a rigour and consistency that have earned its worldwide reputation. Two species of sturgeon are raised there with the utmost care: the Acipenser baerii, the Siberian sturgeon with deep, complex pearls, and the Acipenser gueldenstaedtii, the Russian sturgeon with golden glints and a creamy texture. It is this time-honoured expertise in selecting the roe and mastering the maturation process that allows Prunier to guarantee a taste that is unique, delicate and consistent year after year. The Manufacture's Baeri caviars proudly bear the Protected Geographical Indication “Caviar d'Aquitaine”, a guarantee of controlled origin and impeccable traceability. Each pearl is the expression of a precise gesture and a rare patience.

BESTSELLER

Two distinct recipes presented in a unique collection of ten caviars. At the summit of the range reigns the Saint-James caviar, the quintessence of Prunier caviars. Produced since 1932, it represents the purest expression of French Baeri caviar: a naturally dark pearl, silky and smooth, with a generous attack, a remarkable briny intensity and a superb length on the palate. Its history matches its reputation: introduced at the opening of the Prunier restaurant in London, it was served at the coronation of King George VI in 1937. A legendary caviar, raised with care in Aquitaine, it stands as the absolute reference for the greatest connoisseurs.