Caviar

Aquitaine caviar

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.

Region

Gironde – Charentes Maritimes / Région Nouvelle-Aquitaine

Producer

Product details

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.

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How to serve it

It is the easiest thing in the world to enjoy!

When plating, we recommend opening your tin of Aquitaine caviar 15 to 20 minutes before serving and keeping it in a cool place. Like the most prestigious wines, this allows it to express the full extent of its flavour!

Caviar is considered a luxurious food, with a distinctive and complex flavour that combines the saltiness of the sea with a subtle sweetness.

View Producer

L'Esturgeonnière

View Recipe

Cauliflower cream with caviar

Address

7 Fraser Street
Duo Galleria #01-51/56
Singapore 189356
Bugis MRT

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