"Delicacy" - a word that speaks of subtlety, sensitivity and sophistication. Kaviari expresses this in the products it carefully selects and produces responsibly and with respect for the planet.

Each Kaviari product is tasted and tasted by a master until it reaches full maturity and its subtle flavours are sometimes iodised, woody, buttery or nutty, depending on the variety.

Kaviari's products are a way to satisfy foodies and delight them with delicious family recipes, both traditional and contemporary, seafood cuisine that is healthy, full of flavor and a pleasure to eat with!

Caviar is obtained from the eggs of sturgeon of the species Aspirenser. This fish lives in the wild mainly in the waters of the Caspian Sea, off the coasts of Iran and Russia. Iran has long been the most famous producer of wild caviar, and three of the best varieties of caviar are produced there: beluga, sturgeon and sevruga. Thanks to the traditional method of sea fishing and the centuries-old know-how of the masters of the craft, wild Iranian caviar is recognised as the best in the world.

Over the years, the endangered sturgeon has become a protected species. In 2008, fishing in the Caspian Sea was banned. Caviar producers then turned to breeding sturgeons in the wild in fish farms, thus preserving the natural wild resource.

Kaviari's teams extract the caviar from the source, which is then "refined" in the company's laboratories with the help of caviar master Bruno Higos. Like a cellar master, he ensures the grains are properly matured until the magic moment when the caviar fully reveals its buttery, iodine or nutty flavours.

Thanks to its precisely selected caviar, Kaviari already supplies a number of chefs with Michelin stars in France and abroad. Among them are Alain Ducasse, Yannick Alain, Alain Passard, Bernard and Mathieu Paco, Guy Martin, Eric Pras, Arnaud Lalemant, and all of them have trusted him for many years.