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.
Caviar House – Finest Caviar Imperial
Additional information
| Weight | 15 g, 20 g, 30 g, 50 g, 125 g, 250 g |
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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.
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“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.
Weight : 50g
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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.
Weight : 50g
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The careful preparation of the fillets selected from the back section of the salmon revives the tradition of the Court of the Tsar. Since its rediscovery, this process has been considered the epitome of culinary masterpieces. The entire side of the salmon is mildly smoked using the Balik method. After careful filleting, every gram of Balik Fillet Tsar Nikolaj represents a real treat for the palate! We recommend cutting the Fillet Tsar Nikolaj vertically into medallions approximately one centimetre wide. This is the best way to enjoy this delicious Balik salmon and its unrivalled taste.
With its lower weight, this size of the “Original Cut” fillet is the perfect treat for two people!
