Caviar is one of the most prized products of world gastronomy and French cuisine. Although caviar of Iranian or Russian origin is the best known, France is also a renowned caviar producer. In this article, we’ll explore the specifics of French caviar, its history, production and taste characteristics.
The quality of caviar is largely determined by the production techniques used. To meet the challenge of excellence, breeders have had to analyze, one by one, the essential criteria for breeding sturgeon to produce a product worthy of the name “caviar”. In France, the first attempts proved long and costly before the key factors for success were brought together: creating an ecosystem as close as possible to the wild world…
The sturgeons are bred in freshwater ponds, under the best possible conditions to guarantee the highest quality caviar. French caviar producers are subject to strict rules and have drawn up very detailed specifications to obtain good caviar and to guarantee the quality and traceability of their product The sturgeons are fed in a specific way, and the quality of the water is also an essential criteria, as it allows the sturgeons to grow properly.
As in the days of wild caviar, a series of preliminary stages follow, most of them entirely manual, to be carried out within a limited timeframe and under highly supervised hygienic conditions. Once the sturgeon have reached maturity, caviar producers carry out three delicate operations: ultrasound scanning, processing, washing and weighing.
French Baeri caviar is distinguished by its subtle, delicate taste. Its grains are smaller and darker than those of other species.
This caviar is often considered more delicate than many other types of caviar. It offers dominant iodine and earthy flavors. It has small to medium-sized grains, in dark gray tones, with lustrous reflections.
On the palate, this caviar is lightly iodized and moderately salty, pleasing fine palates with its subtle complexity. It develops unique, iodized flavors with a silky aroma.
Discover also our Transmontanus caviar or our Ossetra caviar.
French caviar is a rare and precious product, a symbol of French fine dining.
t is produced in several regions of France, namely Aquitaine and Charente-Maritime. French caviar producers are highly committed to the quality of their product, and take pride in complying with the strictest standards.
It’s a luxury product widely exported around the world, but it’s also highly prized on the domestic market. It is often used in the most refined dishes of French cuisine. For example, scrambled eggs with caviar or beef tartare with caviar… Discover our homemade recipes with caviar.
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