Certainly the preferred caviar for lovers of exceptional products. Beluga caviar, which comes exclusively from sturgeon Huso Huso, is very coarse-grained and pearl-grey in colour, with a wonderful consistency and unique taste, a great iodine-containing structure and an incomparably long finish. An ultimate and unrivalled caviar.
Give honour to whom honour is due: do not hesitate to open your best white wine or enjoy the Beluga caviar with a high-quality vodka, the Beluga Gold Line, and thus achieve perfect harmony.
One of the rarest caviars in the world made from mature Oscietras. This caviar of light colour has a firm texture and a coarse, fleshy grain. Its aromas in the mouth are very fine and complex. An exclusive pleasure, to be enjoyed alone with a renowned champagne or a Montrachet to underline its noblesse.
The Oscietra comes from the sturgeon species Acipenser Gueldenstaedti. This is an exceptionally coarse caviar with the inimitable taste of roasted walnuts and hazelnuts. It has a beautiful amber complexion and a unique, long aromatic aftertaste. A real dream with a great white wine, a spicy Chardonnay of the Meursault type or based on the Chenin de Loire grape variety of the Savennières type.
This specific caviar, also known as “pur sel”, is large-grained and deep black. It captivates with its strong, varied aromas and its infinitely long aftertaste. As a companion to your finest and most creative recipes, it is enjoyed with a large Riesling or a Vin Jaune of the Jura
Certainly one of the rarest caviars in the world. An exceptional, light and coarse caviar, always prepared according to the Persian method. Its subtle, inimitable taste will seduce the most demanding connoisseurs. A true symphony of flavours. A tribute to all lovers of the Imperial selection from the Caspian Sea.
Such a rare caviar goes well with a great legendary wine, such as a Château Haut-Brion Blanc or a Montrachet.
This special caviar recipe, also known as “Pur Sel” (pure salted), is one of the masterpieces of Prunier caviar production. Due to its unique salting and preparation, this caviar is rich in character. The “Malossol” caviar is a tribute to the time when Prunier produced this full-bodied caviar especially for its customers overseas, in America and Japan. Pilots Nungesser and Coli took a can of “Prunier Malossol” caviar with them on their historic flight across the Atlantic in 1927.
This specific caviar, also known as “pur sel”, is large-grained and deep black. It captivates with its strong, varied aromas and its infinitely long finish. Dark, powerful, rich in character and concentrated, iodized aroma, it leaves a long-lasting taste on the palate.
This Prunier variety is perfect for lovers of the traditional Russian caviar.
“The Parisian way since 1920” – Prunier Paris stands for the homage to the beginnings of the Prunier manufactory when Emile Prunier developed a lightly salted caviar that was freshly produced daily for immediate enjoyment and delivered to restaurants in Paris. After production, this caviar is now packed directly in vacuum tins. The caviar thus retains its 48-hour character and rewards immediate enjoyment.
This amber-coloured, coarse-grained caviar has a low salt content. Its subtle and creamy character gives it a unique aromatic complexity.
A caviar that can be discovered alone as an aperitif or to start a meal, served with a large Chardonnay wine of the Meursault or Pouilly-Fuissé type or a vinous Champagne of the Krug or Bollinger type.
Introduced for the first time in 1932 at the opening of the Prunier Restaurant on St. James Street in London. Two months after being caught, this caviar reaches perfect maturity and has a low salt content. The production of Saint-James met the taste of noble clientele such as kings, queens and heads of state, who were regular guests at the Prunier Restaurant. The quintessence of the Prunier caviar. Historically produced since 1932 with the same exclusive technique, this very large, racy caviar containing iodine, is full-bodied and has a very long finish. It is most similar to the Oscietra caviar from the Caspian Sea with its variety of aromas and density of taste.
It harmonises wonderfully with a rosé champagne or a large Sauvignon like the Pouilly Fumé.
The classic in the entire caviar range of Prunier. The Siberian sturgeon, Acipenser baerii, is one of the most magnificent sturgeons. Like its cousins in the Caspian Sea, it can grow up to three metres long and weigh up to several hundred kilos. Baerii sturgeons thrive particularly in aquaculture, they reach maturity after 6 to 8 years and then deliver Prunier caviar.
This caviar of highest finesse and unique character is the archetype of the Prunier caviar. It has very clear, generous aromas of choice nuts and almonds and captivates with a beautiful long finish. The variety Prunier Tradition comes closest to the taste of Sevruga caviar.
By the way, Prunier Tradition harmonizes perfectly with dry and intense white wines based on Sauvignon, such as Sancerre or Pouilly-Fumé.