THE LEGACY OF CAVIAR
Today, La Caviare continues the timeless legacy of caviar by honouring Caspian craftsmanship while embracing modern refinement. Each pearl reflects history, patience, and purity, a bridge between ancient ritual and contemporary gastronomy.
Our caviar comes from a carefully selected network of partner farms around the world, each upholding the highest standards of breeding, harvesting, and sustainability. Every stage takes place within the farm itself, ensuring purity, traceability, and harmony with nature.
Four noble species of sturgeon are cultivated: Beluga, Ossetra Persicus, Sevruga, and Siberian. Raised in natural, antibiotic-free conditions, each fish matures slowly before harvest.
Harvest & Cure
Once harvested, the roe is gently rinsed in cold water and delicately sieved to separate each pearl.
We follow the traditional malossol method, little salt, using just enough natural sea salt to preserve the roe while allowing its true character to shine.
Each batch is folded and refined by hand, guided by skill and taste rather than machinery. After curing, the caviar rests in temperature-controlled rooms, where flavour, texture, and aroma mature naturally before being sealed to preserve freshness and integrity.
The Story of Caviar
The story of caviar as we know it began nearly 2,500 years ago on the ancient shores of the Caspian Sea, where Persian fishermen gathered the roe of the majestic sturgeon and named it Khav-yar, cake of strength. What followed was a journey from royal courts to the tables of poets, and eventually into the rituals of European luxury.
