Sturgeon has always been present in our waters. First fished only for their meat, the eggs were given to ducks and chickens in the old days. With no prior knowledge in caviar preparation, it was not until the early twentieth century that the first productions appeared followed by the golden age of caviar after the Second World War. The depletion of wild sturgeon stopped the production until a species of Siberian sturgeon could be produced in fish farms.
Patience and expertise characterizes sturgeon breeding for the production of caviar. It requires raising sturgeon for eight years before being able to recover the eggs of females, the famous little caviar grains. The Aquitaine caviar has a range of flavors – butter, hazelnut, fresh walnuts, finely associated and a colour between anthracite and light gray through to golden brown. After 3 months, with time and maturation, taste becomes more powerful and complex with a remarkable balance.
How to serve it
It is the easiest thing in the world to enjoy!
Caviar is considered a luxurious food, with a distinctive and complex flavour that combines the saltiness of the sea with a subtle sweetness.
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Saturday & Sunday
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