Baeri (Acipenser baerii) is the most widespread farmed caviar in Europe. It is found in Spain, Germany and Italy; in France it is called Aquitaine caviar. Native of Siberia, this species of sturgeon has adapted extremely well to being farmed in European latitudes. From one of the smaller sturgeons (its weight rarely exceeds 10 kg) Baeri caviar is similar to Sevruga, but is less expensive … yet loses little in terms of appearance or taste. Its medium-sized eggs are darkly coloured; they burst open when eaten, leaving a sweet taste of hazelnut.

Baeri Selection comes from the very best European sturgeon farms.

Caviar is kept refrigerated between 0° and 4° C (for not more than 3 months) and is always ready to eat. Once the tin is opened, caviar rapidly loses its quality. So have just enough for all your guests: allowing 20 - 50 grams per person.

 When serving and eating caviar, always use mother-of-pearl cutlery and not metal. Serve very cold, preferably on a bed of ice.

Do not add either lemons or gherkins. Caviar is best appreciated on its own. With the caviar in your mouth, take your time. Your taste buds are mainly on your tongue, so crush the grains slowly against the palate and let them melt.

As for quantity, a few grams per person is enough. While a 100 gram box (or even 250 grams) creates an impression, a mere 30 grams between a few blinis would be a wonderful appetiser !

 All our wild caviars, whether from the Caspian Sea or Iran, are fished and prepared in accordance with traditional methods. Our farmed caviars come from the very best farms in Europe and elsewhere, in order to offer you the most complex and subtle flavours.

Our caviar is always stored in sterile food laboratories before its despatch in isothermic, refrigerated packages. This guarantees you an unbroken cold chain throughout production, storage and delivery.