Succumb to our treasures: caviars
en-K de caviar - smoked salmon - seafood
coffrets cadeaux & accessoires - gamme manufacture
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The House of Kaviari draws on 40 years of history to select the finest farmed caviars at the source. Grains are refined in its Parisian laboratories and then presented in individually-numbered tins. Each tin is unique, each caviar an invitation to pleasure, each tasting a moment of pure enjoyment, magical, sensual and unforgettable.
Originally from Casatenovo, North of Milan, the Penati siblings work in the agri-food sector in Italy. As early as age 14, Alberico Penati leaves school to start his first apprenticeship in a traditional restaurant ran by a Venetian family, in Lecco, far away from home. He goes on to integrate the kitchens of exclusive hotels like the Hotel Gallia Palace in Milan, the Excelsior in Venice, the Villa d'Este in Como and the Grand Hotel in Rimini. In 1983, Penati is hired by famous Italian Chef Angelo Paracucchi from the Le Carpaccio at the Royal Monceau. He completes his French experience in the kitchen of Maison Troisgros in Roanne, then in London. Alberico Penati builds his reputation as an Italian Chef in private and exclusive clubs and establishments such as Annabel's and Harry's Bar. In 2010, he opens his eponymous restaurant “Alberico at Aspinalls” in the renowned Mayfair Casino. Then he decides to go back to France with his associate, the Venetian Pier Silli and together they open "Penati Al Baretto" in Paris, one Michelin star.
Born in the Congo, Alexandre Mazzia lived there for 15 years before coming to live in France. With his many experiences and travels, the opening of his restaurant AM by Alexandre Mazzia in Marseille has created a real culinary revolution which goes beyond the borders of France! After gaining recognition from Gault and Millau as a “Star of tomorrow”, it was the Michelin Guide who crowned him with a michelin star, only 6 months after opening his restaurant. Several months later, he received the prize of “Creator of the Year” 2015” during the OMNIVORE festival. Alexandre Mazzia creates a cuisine with emotion, assertiveness, vividity, precision, which takes its inspiration from his unique, multicultural career.
Arnaud Lallement defines himself as a "son of restaurateur and child of mentors". As a matter of fact, his life in the culinary world is closely linked to his family history. His father, Jean-Pierre Lallement was also a head Chef, leading L’Assiette Champenoise in Tinqueux, near Reims. As a child, he used to memorise the list of 3 Michelin star restaurants. In 1996, he starts working alongside his father. In 1999, he heads the restaurant at age 24. In 2001, he recovers the star his father had lost in 1994. His 2nd star follows in 2005, and 3rd in 2013. In the kitchen, he focuses on the products and draws on the terroir of the Marne: "With each dish, I always try to tell the story of a farmer, a market gardener, a fisherman.” He is constantly looking for amazing associations. His cuisine remains accurate, pure. He plays on the contrast of textures and temperatures. In his eyes, the key elements are thorough cooling and good seasoning.
Born in a family of Mexican restaurateurs, Beatriz González grew up in the kitchens of her parents’ three restaurants. At 18, she fulfils her dream by integrating the Institut Paul Bocuse. This is where she discovers French gastronomy and crosses the paths with Matthieu Marcant (a year 2000 graduate) who will become her husband. After getting her start in some great gastronomic institutions (Carlton in Cannes, Pierre Orsi in Lyon, Lucas Carton in Paris), she becomes Carlton chef-assistant at La Grande Cascade, then in 2011 she opens her first restaurant Le Neva Cuisine with her husband Matthieu, who works the room, and also Yannick Tranchant, the Pastry Chef she met at La Grande Cascade. In March 2015, she opens her second restaurant, Le Coretta, in front of the Martin Luther King Park in the 17th district of Paris, and her success is immediate. The story continues!
Christophe Baquié was born in Corsica in 1972. His mother and his stepfather are the owners of the Bellevue Hotel, in Saint-Florent. After completing an apprenticeship and a first experience at Le Méridien in Paris, aged 25 he decides to go back to live in Corsica and becomes sous-chef at La Villa, a member of the very exclusive chain Relais & Châteaux. He quickly becomes successful and wins his first star in 2002. In 2004, he becomes the first Chef in Corsica to receive the prestigious award “Meilleur Ouvrier de France”. In 2007, he receives his 2nd star. After that he, leaves his native Corsica for the Provence, where he becomes Chef of the Monte Cristo. His cuisine is Mediterranean and modern, focused on products and full of aromas. Technique can be seen but is not obvious... The “terroir” remains a main focus for him: "I think I am a fairly classic cook. And Mediterranean at heart. "
Christophe Hay’s love story with cuisine starts in the family kitchen, but also on the farm with his father being a butcher, his grandfather a breeder and his uncle a farmer. This environment makes him naturally land on the benches of the Lycée hôtelier of Blois. After graduation, he joins Chef Eric Reithler’s brigade, at the Rendez-vous des Pêcheurs, a Michelin star rated restaurant in the heart of Blois. The one he still sees today as his "spiritual father" in the kitchen introduces him to Paul Bocuse. Bocuse, in search of a chef for his Bistro de Paris in Orlando, offers him the position. The adventure goes on for five years. In the United States, he discovers Bocuse’s high expectations but also the growing interest for organic products. In 2008, he heads the kitchens of the Hotel de Sers (Paris, 8th) and develops his culinary identity with organic products as a base. Member of the Collège Culinaire de France, he manages the kitchens of the Edouard VII and Bel Ami starting in 2010. In 2014, he opens La Maison d’à Côté in Montlivault, and receives a Michelin star.
Some vocations cannot be invented. Aged only 10, while growing up in the Loire, Eric Pras knows he wants to become a chef just by watching his mother cooking in the kitchen. Thus begins the dazzling climb within the best establishments: Troisgros, Gagnaire, Loiseau, Marcon... A waltz of *** for continuous clear rounds highlighting his unbelievable talent. In 2004, Eric Pras is awarded the “Meilleur Ouvrier de France” title. But it is in 2008 that he meets his "greatest challenge" to date: taking over the eponymous restaurant of Jacques Lameloise in Chagny, Burgundy, *** since 1979. Under his auspices, the transition is smooth and excellence remains and strengthens. Despite a constant concern for quality, this enthusiast has only one real ambition: offer authenticity and pure pleasure. In the perfectly clear words of the master: "Modernity but without excess. I try to craft a very personal cuisine while honouring the product, the location and the region: Burgundy.
Born in the Loiret, Christophe Moret trains with Chief Bruno Cirino at the Grand Hôtel de Paris, then in the Château Eza in Eze Village, before joining Chef Jacques Maximin at the Théâtre de Nice in 1989. Meeting with famous Chef Alain Ducasse in 1990, at the three-star restaurant Le Louis XV in Monaco, marks a real turning point in his career and the beginning of a long partnership. Under his leadership, he opens the Spoon Paris in 1998, a contemporary bistro that made a deep impression with its edgy culinary approach. The chef will stay there for 5 years. In 2003, he heads the kitchens of the Plaza Athénée (***), before assuming operation of Lasserre in 2010, a true Parisian institution whose image he will rejuvenate. Since January 2015, Christophe Moret is the head of the kitchens of the Shangri-La. He manages the three restaurants of the Parisian palace: L’Abeille (***), the Shang Palace (*) and La Bauhinia. His cuisine is creative, gracious and above all just plain delicious!
Frédéric Vardon was born in Normandy and grew up in a family of farmers. After graduating from the hotel school Jean Ferrandi in Paris, he trains with Jean-Pierre Morot-Gaudry, Alain Dutournier and Alain Chapel. He then meets his third Alain: Alain Ducasse, who offers him to join his teams. For 14 years, he will work at his side in the company’s most prestigious restaurants worldwide. He participates in the opening of Spoon and the deployment of the concept worldwide, then is involved with Spoon Il Cortile, 59 Poincaré, La Terrasse du Parc and the Relais du Parc. In 2008, Frédéric Vardon creates Corfu and then Le Zinc before taking over the kitchens of the restaurant 39V, with a Michelin star. In 2011, he opens the seasonal bistro Zinc des Neiges in Courchevel and duplicates the Zinc concept in various Parisian neighborhoods. Frédéric Vardon’s cuisine is attractive, authentic and generous: it celebrates our love for the delicious and gorgeous terroir products.
Gaël Orieux, chef and owner of the restaurant Auguste, one Michelin star, has had a remarkable career. He followed the advice of Yann Jacquot of Le Toit de Passy where he did his apprenticeship: alternating classical and modern chefs. His tour in the most prestigious gastronomic establishments of the country then starts: Paul Bocuse, Lucas Carton, Taillevent, Georges V, then the assistant of Yannick Alléno at the Meurice. This chef from Britany wants to fly on his own and in 2005 he moves into the heart of Paris 7th District with the restaurant Auguste, in reference to Escoffier. He introduces a cuisine that mixes the products of the land with the treasures of the sea, strong in harmony and creativity.
After studying at the Lycée Hôtelier Hélène Boucher (Le Mans), Gaëtan Gentil begins his career at Le Chalet du Mont d'Arbois (Megève) alongside chef Emmanuel Renaut, back then 2 stars in the Guide Michelin. He continues at the Villa Belrose (Saint-Tropez) with Thierry Thiercelin, then becomes assistant chef at Le Chabichou (Courchevel) with Michel Rochedy and Stéphane Buron, both Michelin-starred chefs. In 2008, off to Paris: for 5 months he will be semi-leader at the Crillon with Jean-François Piège. Taht year, on the terrace of a café, he makes a life-changing encounter with Denis Fétisson. This encounter will guide him to Courchevel where he performs as assistant-chef at the Cheval Blanc with Yannick Alleno, consulting chef, and Denis Fétisson, executive chef. After working for Philippe Labbé at La Chèvre d’Or (Eze Village), on the road for Mougins, where he meets with Denis Fétisson once more, who then opens his own restaurant, La Place de Mougins. In December 2012, Gaétan succeeds David Toutain as chef of L’Agapé Substance. In May 2015, he creates his own establishment on the Lyon peninsula: The Restaurant PRaiRial.
Born in 1967 in Mont-de-Marsan, Hélène Darroze grew up in a family of hôteliers. After studying at Sup de Co Bordeaux to master the machinery of the hospitality industry and business management, the young woman spends three years cooking with Alain Ducasse, who becomes her mentor, in the prestigious Louis XV restaurant. While she is headed for the administration management of the establishment, Alain Ducasse encourages her to get cooking after detecting she has rare potential. In 1993, she takes over the family-owned restaurant Chez Daroze. She is awarded two years later in becoming Young Chef of the Year in 1995. She wants to stand on her own two feet, so Hélène Darroze sells the family restaurant to install her new restaurant, Hélène Daroze, in the capital. One year after the opening, she gets a star in the Michelin guide, then a second between 2003 and 2010. Along with her own restaurant, Hélène Darroze brings her talent to The Connaught hotel, a Londonian restaurant for where she also gets a star in 2011. In 2015, she also appears on the TV show Top Chef.
“Value does not await the passing of years”, a proverb that perfectly fits Lucas Carton. A breath of fresh air hits one of the gastronomy temples. A young Chef, Julien Dumas, shows the boldness of his youth and has a future to write, just what this historical place likes, for it has always combined the past with the future. The former chef of the Domaine des Andéols, the auberge of Alain Ducasse, in Saint-Saturnin-lès-Apt in the Vaucluse region, whom he left in March 2009 to join the Rech, in Paris, where he seduces responsive customers. He moves to Quebec City and joins the restaurant Panache, of Auberge St. Antoine, before returning to Paris in November 2013, to launch his adventure with Lucas Carton. Nearly two years later, he is rewarded for his work and his exceptional cuisine: on February 1st, 2016, he receives his first star.
After training with Benoît Violier and later with Yannick Alléno, in 2012 Julien Gatillon arrives at the Restaurant Le 1920, the gourmet restaurant of Le Chalet du Mont d'Arbois. At 29, just two years after taking possession of the kitchens, the young chef is distinguished with a star in the Guide Michelin 2014. Julien Gatillon offers a contemporary interpretation of French cuisine. Land, sea and forests are represented through harmonious compositions, where flavours are combined with ingenuity. The chef also stands out with signature dishes, such as the Gamberonis of the Gulf of Genoa with caviar Kristal, large crispy langoustines “by trap”.
After attending culinary training in Japan, Kei Kobayashi settles down in France to develop his skills. He explores the different terroir cuisines, then gets initiated to French haute cuisine with Alain Ducasse, in Paris. In 2011, he opens his own restaurant "Kei" in Paris and gets his first star a year later. For him, caviar is a constant source of inspiration.
Mathieu Viannay is a leading figure of the gastronomy of Lyon. Born in Marseille, he develops an early passion for cooking and spends his time testing recipes at home. He makes his first steps in Paris and then moves to Lyon. In 2004, he is awarded the title of “Meilleur Ouvrier de France”. In 2008, he decides to purchase La Mère Brazier, a real institution in Lyon. His goal? Re-awakening the sleeping myth. It keeps some off the iconic dishes while adding his personal touch. In his kitchen, he remembers the one who trained, among others, Paul Bocuse, the first woman to receive three stars in the Michelin guide: "From up there, I hope that Mrs Brazier is proud of what we are doing ... ». He develops modern seasonal dishes that still retain some conventional elements.
Passionate about cooking since childhood, Michael Féval begins at seventeen with Éric Briffard. After a period at the Prince of Wales Hotel in Paris, he reunites with Éric Briffard, this time in his splendid kitchen of the Plaza Athénée, which has two stars. Mickaël continues his initiatory path with famous starred chefs: Bernard Loiseau, Bruno Oger, Antoine Westermann, Thierry Barot. In 2003, right in the middle of his professional maturity, he becomes chef for the first time at Le Cape Seguin, in Boulogne. He takes part in the opening of the restaurant Antoine at the foot of the Eiffel Tower and which is entirely dedicated to seafood cuisine. For four years, Michael Féval will work up to five hundred varieties of fish. His cuisine is one without unnecessary preparations, based on the balance noble products and side dishes meant to reveal unexpected flavours, and it allows him to get a star in the Michelin guide in 2011. In 2013, he becomes the chef of the restaurant of l’Hôtel du Pigonnet in Aix-en-Provence. Two years later, he feels ready to start his own business. In October 2015, with his wife Olivia, he opens his first eponymous restaurant in the heart of Aix-en-Provence’s historic centre.
Originally from Brittany, Ronan Kervarrec began learning by watching his father, a head chef. After developing his experience with famous French chefs (Joel Robuchon, Georges Blanc, Yannick Alléno), he has developed his own style mixed with Haute Cuisine, technicality, and childhood memories. A Michelin two-star, he now officiates in the world-renowned restaurant La Chèvre d’Or, which is part of the Château de La Chèvre d’Or***** Hotel, a mythical establishment of the Côte d'Azur, located in Eze, between Nice and Monaco. In this magical setting, he strives to strike a perfect harmony between these masterfully-presented dishes and the most subtle flavours. His kitchen is the perfect alchemy between terroir, modernity, and gastronomy.
Sébastien Lepinoy started in 1990 with famous Michelin star chefs: at the Château de Noirieux in Briollay, then at the Cayola restaurant in Sables D'Olonne. He joined the restaurant Laurent, two stars in Paris, where he met the man who was to become his "mentor": Joël Robuchon with whom he went on to work with for more than 17 years. From 2002 to 2006, Sébastien Lepinoy was then head chef at the Grand Café, one of the most renowned restaurants in Ukraine, where he was crowned, best Chef in Ukraine. He then followed a new path and became head chef at the Hotel Metropole Monte Carlo, a restaurant with two Michelin stars. After that, he joined the first flagship “Cépage” of Robuchon in Hong Kong, which would quickly be voted amongst the 100 best restaurants in the world. The latter was awarded 2 Michelin stars and was elected, the best restaurant in Asia. Since 2013, he has been the chef of the famous restaurant Les Amis in Singapore.
Born in Pakistan, Sylvestre Wahid learned to cook with his mother and his grandmother. When he arrived in the South of the France at the age of nine, he worked during his vacations in army kitchens, and then discovered the kitchens of Thierry Marx at the prestigious Cheval Blanc in Nîmes. The Chef immediately detected the young man’s qualities and offered him an apprenticeship. That was the trigger. After three seasons at a restaurant in Lozère, he moved to Paris and worked alongside Alain Solivérès and then with Alain Ducasse. Initially, he officiated at the famous 59 Poincaré and then at the Plaza Athénée. In 2005, he became Chef at the Oustau de Baumanière where he remained until 2014. There he composed a “sunny” cuisine, close to nature and especially to olive trees, with high-quality products (the establishment is one of the first ones to cultivate its own garden). In 2015, he took over the kitchens of Thoumieux. Sylvestre Wahid gives his name to the hotel's gourmet restaurant and signs a personalised cuisine, granting much room to vegetable and mineral elements. The food is steamed with hot stones or on cooked on stone. Supported by impeccable products, his cuisine is gourmet without being heavy, rich without being greasy and the ingredients blend together marvellously.
A Butcher’s son from the Loir et Cher, Thomas Boullault’s only wish as a child was to become a cook. On a New Year’s Eve, his father got him a position at the Tête de Lard at La Ferté Imbault. The chef would stay there for a period of 2 years. High school diploma in hand, he joined the Auberge de Lanthenay where he discovered a more elaborate cuisine. Then he tried his luck in Paris, in Philippe Legendre’s team, who had just joined the George V. It is there that he discovered true luxury and the cuisine of a Grand Hotel. After spending some time in Switzerland, he returned to Paris to participate in the adventure of the Seize to Seize. He then spends four years at the Royal Monceau as chef assistant. In September 2007, he crossed paths with Eric Martins who offered him the position of Chef of L’Arôme. He had vowed that he would get a star before turning 30, and at about 28 years old, the deal was sealed. Today, he offers a simple cuisine and signs a very personal menu where each creation has a meaning, where the balance of each dish is organised around a specific flavour that he voluntarily clashes against another.
Born in Puteaux, Yannick Alléno grew up in a family of barmen. He trained at the Lycée Santos Dumont in Saint Cloud where he graduated first in his class. After that, he graduated through some prestigious institutions: the Lutetia, the Royal Monceau, the Meurice, the Hotel Scribe, to name a few. In 2003, he headed up the Meurice. After obtaining his three stars, he became Chef of the year in 2008. The same year, he founded his restaurant group, the Yannick Alléno Group. His new goal is to develop concepts in the field of luxury cuisine using both French and International products. He has also taken control of the Le Cheval Blanc luxury hotel in Courchevel. In addition, he has opened establishments in Marrakech, Dubai, Beijing and Taipei. In 2011, he founded the magazine YAM (Yannick Alléno Magazine). In 2012, he opened the Terroir Parisien, his first Bistro, a tribute to the terroir of Ile-de-France, where he grew up. It is his first simple bistro-style restaurant. In 2013, he left the Meurice after spending 10 years there. In 2014, he became the head of the restaurant Ledoyen, which received three stars in February 2015.
Originally from Nice in the south of France, Jean-Philippe Blondet has worked along with Alain Ducasse for more than 12 years. After the Spoon Sanderson in London between 2004 and 2006, where he quickly became Assistant Chef, Jean-Philippe came back to Le Louis XV Alain Ducasse in the Hôtel de Paris in Monte-Carlo, the signature Alain Ducasse restaurant on the Rivera. He was also Sous-Chef at Spoon in Hong Kong. Since January 2016, he has been Executive Chef at the Dorchester. Jean-Philippe interprets the cuisine of Alain Ducasse in London in a refined and contemporary style, using the freshest of seasonal products, chosen for their quality and their origin.
Born in Bogata Columbia, Juan Arbelaez became passionate about gastronomy at a young age. In 2018, when only 18, he left for Paris to learn the intricacies of French Haute Cuisine at the Ecole du Cordon Bleu. After having worked with three Michelin star chefs (Pierre Gagnaire, Eric Briffard and Eric Frechon), he took over the Plantxa restaurant in Boulogne-Billancourt, in August 2013. In September 2015, Juan joined the programme “Comment Ça Va Bien !” on France 2 television, with the celebrated TV presenter, Stéphane Berne. In March 2016, the young chef became head of the kitchens of the Hôtel Marignan Champs-Élysées. He specializes in a “Cuisine du Marché”, light, colourful and luminous, made with regional products. He pays great importance to blending food and wine, selected with care from French vineyards but also those of Italy, Spain or Argentina.
Originally from the Island of Martinique, a very young Louis-Philippe became passionate about cooking. He played professional basketball during several seasons. A second great love then took over: he decided to attend The Ecole Hôtelière in Montpellier. Internships followed one another: from the Jardin des Sens* (Les Frères Pourcel) to Château de la Pomarède* –from chef Gérald Garcia – passing by the kitchens of chef Yves Thuriès, the young apprentice entered the very closed circle of Michelin star chefs. With his Diploma in hand, he worked with Patrick Bertron, chef of the Relais Bernard Loiseau***, and then spent two years in the brigade of Ousteau de Baumanière** in Baux-de-Provence, punctuated by a winter stpover at Strato** in Courchevel. He then came back to the Bernard Loiseau group and became chef of the Loiseau des Ducs restaurant in Beaune. Seven months later, the thirty-year-old won his first Michelin star. On the plate, the colours and flavours blend together in harmony, the fish are silky, and the meats are cooked to perfection. Lobster Bisque with Tchuli pepper and spring vegetables; red mullet in potato crust, candied pepper cake, basil and bottarga spheres, amongst the star dishes on his menu, a little southern accent by way of signature.
Hideki a d’abord grandi dans le petit restaurant familial de ses parents niché à Matsusaka (terroir célèbre pour le bœuf du même nom et ses langoustes), dans la préfecture de Mie, à mi-chemin entre Osaka et Nagoya au sud du Japon. Si la cuisine l’intéresse, il s’oriente d’abord vers le marketing chez Canon et aide en extra ses parents les week-ends. Un jour de 1998, il décide de tout quitter et de s’expatrier en France pour se mettre à la cuisine française. La truffe et le foie gras et les produits français l’intéressent. Sans formation, il arrose de CV, sans complexes, les meilleurs restaurants de la capitale. Heureux coup du sort, ce sera Taillevent et le chef Philippe Legendre qui réagiront les premiers. Il entre comme commis. L’année suivante, après 18 ans chez Taillevent, Philippe Legendre entraîne son équipe, dont Hideki dans une nouvelle aventure : Le George V Four Seasons. De simple commis, Hideki devient chef de partie dans les poissons (rien que de plus normal !) et change de chef, Éric Briffard ayant en 2008 pris la main dans un des plus beaux palaces de la capitale. En 2014, il décide de se lancer en solo, après seize ans d’expérience.
Kaviari's caviar inspires numerous Chefs.
They create 'signature' recipes all over the world
and share the same passion for the delicacy with us.
Caviar is a rare delicacy, fascinating but often poorly understood. Eager to share her passion, Karin Nebot, Kaviari’s Managing Director, created the blog 'caviar culture '. History, primer, arts and letters... designed as a documentary and educational background, it gives you all the keys to understanding the production of caviar and to deepen your knowledge of it.
The “frigo” boutique
Caviars, smoked salmon, fish roes... Kaviari products from the sea brought together in a big cold room. Basket in hand, the visitor can pick out what they want during the week.rnEnter the cold room
Throughout the year, la manufacture offers caviar workshops, Michelin star chef meals and themed workshops.
A unique location in Paris, La cuisine at the Factory can welcome private parties for lunches or dinners with up to 12 persons maximum, or rented for private or professional events (seminars, training, company lunches, workshops, birthdays, receptions...).
Consult the three set menus and reserve on-line
The idea of creating this place resulted from a simple observation: nobody really knows caviar anymore. Since the end of wild caviar to the rise of farmed caviar, there has been a misconception of the product, whether about the different species or the methods of breeding. This is the reason why this project was so important to me. In our premises, I would like to introduce people to caviar and to explain our profession which we have exercised with passion for over 40 years: going to source the most beautiful grains in the four corners of the world and to mature them in our laboratory. Culture, caviar workshops, cuisine... We open up our world to you through an initiation lesson, unusual shopping in the “Fridge, tasting sessions with our caviar master, intimate meals around our table d’hotes.”
Caviars, smoked salmon, fish roes, smoked sturgeon, “tourteau” crab, poutargue, blinis and home-made tarama... Kaviari products from the sea brought together in a big cold room. Basket in hand, the visitor can pick out what they want during the week.
This “frigo-boutique” also has a “click & collect” service and allows Paris area internet lovers to buy on-line and to pick up their orders within 24/48h.
Kaviari also sells, its delicatessen products and objects related to the world of the Factory: crackers, teas, aprons, wooden or mother-of-pearl tasting spoons, candles, books on caviar...
We propose various offers and gift ideas throughout the year:
— Gift vouchers
— Business gifts
— Gift Boxes: we can advise you in the creation of your gift boxes with a personalised composition
Delivery is possible inside Paris: always careful to control our environmental impact, our deliveries are made by bicycle, meeting our charter of eco-responsibility.
13, rue de l’Arsenal 75004 Paris
Open from monday to friday, from 9am to 6pm
+33(0)1 44 78 90 52.
Kaviari offers a full range of seafood products for catering and distribution professionals.
Thanks to a team of professionals from the industry of high-end fresh products, we carry out a rigorous selection of our products, which are then packaged in our refrigerated laboratories that meet HACCP standards. This daily work allows us to export worldwide with a superior degree of the traceability and a highly reliable cold chain.
For any price request, quote or advice, please contact us by email at firstname.lastname@example.org
or by phone at +33 (0)1 49 87 41 00
Discover our catalogue on-line
Consult the list of our distributors throughout the world