Elegance in Every Bite
OUR SELECTIONS
Discover our exquisite flavours of the sea
Imperial Astria
15 Years
Luxoria
15 Years
Prestia
10 Years
The Imperial Selection
IMPERIAL
ASTRIA
Acipenser Schrenkii
Acipenser Schrenkii
Fruity, Creamy
15
Imperial Astria is a caviar of the highest distinction.
Its large, golden brown to dark grey pearls and refined taste make it an excellent choice for those seeking a premium caviar experience.
Ideal for pairing with the finest dishes as it elevates any dining experience.
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TASTE
Fruity, Creamy
ROE SIZE
Large, 3.0 mm - 3.5 mm
COLOUR
Golden Brown to Dark Grey
MATURITY
15 Years
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The Chef's Selection
LUXORIA
Acipenser Gueldenstaedtii
Acipenser Gueldenstaedtii
Full Bodied, Nutty, Earthy
15
Luxoria is harvested from the second maturation of a more mature fish. Resulting in larger pearl that ranges in colour from medium to dark grey with glistening golden hue and fully rounded flavour profiles.
​​​TASTE
Full bodied, Nutty, Earthy, Rich
ROE SIZE
Medium - Large, 2.5 mm - 3.0 mm
COLOUR
Golden to Dark Grey
MATURITY
15 Years
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The Heritage Selection
PRESTIA
Acipenser Schrenkii x Huso Dauricus
Acipenser Schrenkii
x
Huso Dauricus
Floral, Briny
10
Prestia is one of the most popular choice among chefs around the world and is produced by the finest Kaluga hybrid sturgeon. The large, firm pearls deliver a palate of complex flavours.
Known for its firm texture and distinctive floral aroma with a hint of the ocean.
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TASTE
Floral, Briny
ROE SIZE
Medium to Large, 2.8 mm - 3.2 mm
COLOUR
Grey to Golden Brown
MATURITY
10 Years
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THE CAVIAR EXPERIENCE
The Elegant Caviar Experience
The
ELEGANT CAVIAR EXPERIENCE
journey with us to experience the caviar culture
where we guide you, personally through this gastronomical voyage
0ºC - 3ºC
Store caviar at temperature between 0°C - 3°C.
Caviar should always be consumed immediately or within 2 days after opening.
OPEN
Open the tin with our opener.
Insert between the top and bottom of the lid and twist it to open.
​​SMELL
A sense widely used for tasting wine, but less so for food. When brought close to the nose, the caviar should have an almost imperceptible odour, a slight marine note. If smells such as fermented fish or herring are detected, the product should be discarded as it has not been stored properly.
BUMP
Can be enjoyed on its own on a mother of pearl spoon or on the hand, the famous caviar bump by making a fist and spoon some caviar onto the V part of your hand, between your index finger and thumb.
TASTE
Roll it around a little and
feel it pop on your tongue.
Eating caviar from the hand also allows the caviar master to experience the full range of flavors and aromas of the caviar, including its unique salty, nutty, and buttery notes.
ENJOY
A classic caviar service, serve with blinis,
diced hard-boiled eggs (some will serve yolk and white separately), crème fraîche, and diced onions.
To complement its richness, it's best paired with a crisp and sparkling champagne that cuts through the caviar's intensity and enhances its subtle sea-like flavours.
