Produced by the ‘star-studded’ sturgeon (Acipenser Stellatus), Sevruga Reserve caviar is astonishing. Caviar’s quality is broadly measured by its colour and the size of the eggs. Generally, the lighter the colour and the larger the size, the more they are desired, appreciated … and expensive. Sevruga Reserve is an exception to this rule. Its small grains are generally held to be among the very finest caviars. The skins of the eggs are of a wide variety of colours ranging from light grey to chestnut! Distinctly flavoured, yet delicate and subtle, this caviar is derived from one of the smallest species of sturgeons. Sevruga Reserve, of Iranian origin, is without doubt one of the most subtle of caviars. This type is not avalable for this moment.

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.