The story begins on the shores of the Caspian Sea, in antiquity. In that age, Persian fishermen were among the first to recognise the value of wild sturgeon roe. Caviar later reached the court of the Russian tsars, then won over the great tables of Europe. It was there that it established itself as the ultimate expression of celebratory gastronomy.
At the close of the twentieth century, responsible farming emerged to address the gradual scarcity of wild sturgeon and to carry the tradition forward. Before yielding their first roe, sturgeon grow in fish farms spread across the world. So begins the patient work of farming. Often over more than a decade, it gives the pearls their texture, their colour and their singular aromatic complexity.
To taste a caviar is to live a moment suspended in time, from the opening of the tin to the discovery of the pearls, whose aromas are released slowly. Every step is part of a sensory ritual that endures through time.
For more than 75 years, Caviar House has worked directly with these trusted farms. Our fine knowledge of the product, nourished by our dialogue with the Prunier Manufacture in Aquitaine and with our partners across the world, allows us to offer a range of five caviar varieties, worthy of the finest tables.
