Beluga is the most prestigious caviar because it's the rarest...
Its very large grains are unique! They melt under the palate with an incomparable length in the mouth, both complex and refined.

This caviar is ideal for tasting on its own, with a spoon, to discover (or rediscover for connoisseurs) the pleasure of a unique caviar experience.
Traditionally served with iced white vodka, we prefer a brut champagne to delight the taste buds.

This caviar comes from a selection of our supplier's partner fish farms in Italy.

Available in 30 g, 50 g, 100 g. You can make 6 to 8 aperitif toasts with a 30 g tin of caviar.

Tasting and storage recommendations:

Tasting caviar is similar to tasting wine:

• Remove the tin from the fridge ten minutes before serving. Place on a bed of crushed ice to keep the caviar cool.
• Ideally, caviar should be presented in its original tin to preserve the eggs intact.
• Use a caviar wrench, a coin or the rounded tip of a knife to break the guarantee strip and open the tin at the edge.
• Caviar is best eaten with a mother-of-pearl, porcelain or horn spoon: a natural, light material will preserve the delicate texture of the eggs during serving, unlike metal, which also oxidizes the caviar.
   

Nose: a good caviar smells of nothing (no fishy odor, otherwise it's unfit for eating).

Texture: each caviar has its own particularity, but a firm caviar is a young caviar.

Mouth: more or less iodized, with aromas of oyster, hazelnut and almond, depending on the caviar.

Keep refrigerated between 0°C and +4°C.