What If We Opted For “Made in France” Caviar For the Holidays?
Caviar, a gastronomic treasure of Russian or Iranian origin , has flourished in Aquitaine thanks to the meticulous work of passionate producers skillfully combining tradition , sustainability and innovation . Spotlight on three of them.
The history of French caviar dates back to the 1970s, when visionary producers introduced sturgeon farming in France. This establishment has helped to create exceptional caviar, combining traditional know-how with modern production methods. France is today the third largest caviar producer on the planet, behind China and Italy. Out of a global production of 365 tonnes, our territory produces around 45 tonnes (with 7 producers, 6 in Aquitaine and one in Sologne).
Here are the three best caviars tasted and approved by our editorial staff.
Neuvic caviar : caviar b aeri i organic ( from 89 euros for 30g)
Located in the heart of Périgord, Caviar de Neuvic embodies French excellence and innovates by launching the first French organic caviar . Coming from environmentally friendly aquaculture, their organic caviar is distinguished by pearls with a melting texture and a finely iodized taste . Notes of hazelnut and salted butter characterize this caviar from the Acipenser Siberian sturgeon Baerii raised in compliance with organic specifications: AB feeding of sturgeons, low density in the tanks, open circuit and AB certified laboratory.
Sturia : caviar or sawdust (from 87 euros for 30g )
Sturia , a French pioneer in caviar production, combines traditional know-how and innovation. From an exclusive production of Acipenser sturgeons Gueldenstaedtii , this caviar is the first 100% French Oscietra! It stands out for its balanced and delicious flavor , offering nuances of hazelnut , with buttery notes, nuts and avocado. In collaboration with visual artist Nathanaël Koffi, a limited edition Origami box comes with the 30g and 50g boxes.
Black Pearl: Caviar Baeri i L’Impertinent (from 66 euros for 30g)
Perle Noire perpetuates the Persian tradition of excellent caviar. Located in France, this breeding farm combines refinement with environmentally friendly production. This young caviar from Acipenser sturgeons Baerii , at the short maturation of 2 weeks to 2 months, offers creamy, buttery notes and a delicate nutty flavor .
