Kristal® Caviar

The word “caviar” comes from the Persian word

khaviar, which means “egg carrier”. More specifically,

caviar comes from the eggs of the sturgeon. This

ancient fish has been swimming the cold waters of the

Northern Hemisphere for more than 250 million years

and lives mostly in the wild in the Caspian Sea, which

touches the shores of Iran and Russia.

Wild caviar production has long been associated

with Iran, where three of the best varieties of caviar

were produced: Beluga, Osetra and Sevruga. Thanks

to traditional fishing methods and the time-honoured

expertise of artisan producers, wild Iranian caviar has

been renowned as the best in the world.

Over the years, overfishing threatened the sturgeon,

and it is now a protected species. Sturgeon fishing

in the Caspian Sea was forbidden in 2008. In order

to save the species, producers turned to farming

sturgeon within their natural habitat. Kaviari was

one of the first companies to take this step while still

cultivating its expertise, which had been handed down

from master Iranian producers.

Once upon a time…W ild I ranian c a viar

Located in the heart of Paris, Kaviari is among the most

prestigious names in caviar and haute gastronomie.

Having made its name in wild Iranian caviar, the

family-run business started by Raphaël Bouchez and

Jacques Nebot relies on its 40 years of experience

to offer the best in farmed caviar, ranging from Royal

Beluga to the exceptional Kaviari’s own Kristal®.

Mindful of ensuring the sustainability of the age-old art

of caviar production, today this independent artisanal

firm works with top fish farms all over the world.

Skilled Kaviari staff members join forces with the fish

farmers, who must adhere to strict specifications

concerning water purity, feed quality and the well-

being of the fish. Our staff walks farmers through each

step of the production process before choosing, on

site, the eggs to be aged in our facilities under the

supervision of Bruno Higos, our head caviar specialist.

It’s this strict transparency and now rare expertise,

which was achieved without resorting to third parties,

that makes Kaviari one of the world’s best-known

caviar producers among top chefs and connoisseurs.

Our heritageUnr ival led e xpe r t i se

Whether wild or farmed, our caviar is produced using

the same techniques that demand the savoir-faire of

an expert. The roe, which are small sacs that contain

the eggs, are delicately removed from the female

sturgeon and then strained, washed and drained.

The eggs are then chosen according to various criteria:

firmness, colour, size, aroma and taste. Next, they

are hand-salted just as needed. This subtle balance

between salt and roe is what gives the caviar.

After being stirred to give it a consistent texture, the

caviar is poured into 1.8 kg containers. The containers

are then sealed under pressure to remove any excess

air or liquid. Now the ageing process begins, which

gives the caviar its complexity and all its subtle

fragrance notes.

Caviar productionCraftsmanship that ve rges on ar t

Back at Kaviari, our head caviar specialist Bruno Higos

takes delivery of these tiny black pearls and places

them in cold storage. Thus begins the long ageing

process of the caviar.

Indeed, caviar that is too fresh will be tasteless, so

at least three months of ageing after the harvest

are needed in order to allow the finest aromas to be

released.

Perhaps Jean-Marie Pinçon, president of the Club

des Goûteurs de Caviar, puts it best: “It’s the ageing

process that gives caviar its taste”.

That’s why Bruno ensures the perfect ageing of the

caviar, just as one would with fine wine or cheese, and

he can pinpoint the exact moment when the eggs

have transformed into an exquisite caviar ready to be

packaged.

Our expertiseO ur o wn house ageing pr ocess

Our reputation

Renowned for its finely chosen caviar, Kaviari is now

the supplier to numerous Michelin-starred chefs in

France and abroad, including Alain Ducasse, Yannick

Alléno, Alain Passard, Bernard and Mathieu Pacaud,

Guy Martin and Arnaud Lallement. All these and more

are long-time trusted clients.

One number says it all: Kaviari supplies 15 of the 26

Michelin triple stars in France – more than half!

The key to our success: a range of farmed caviar worthy

of the best wild versions, whose different varieties and

tastes meet the needs of the most demanding chefs.

Our company stands out as well for its close ties to

chefs all over the world. The signature recipes that

they regularly pass along to us testify to the passion

we all share for exceptional food.

Lastly, our family business is known for being

responsive. Kaviari offers customised products by

request and provides premium service around the

clock. Our consistently high-quality product and our

dedication to working with our restaurant clients

surely serve as markers of distinction.

T he t r ust o f top Michel in-star r ed che f s

InnovationA n inno vator in market ing and

communic at ions

Both modern and bold, Kaviari

strives to make eating caviar easier,

making it more fun and accessible

while maintaining the magic and

grandeur surrounding this luxury

product.

Our company revolutionised the

world of caviar in 2011 by launching

the en-K de caviar®, a 15 g snack-

sized tin of caviar. In 2014, it unveiled

another surprise, the Caviar Box®, a

totally new idea inspired by popular

subscription food boxes. This is

just one way we are pursuing our

commitment to democratising this

extraordinary product and changing

the way people think about caviar.

While we are rewriting all the rules

on caviar, our company also seeks to

educate consumers through its blog,

Culture Caviar. Our team regularly

updates this site, the brainchild of

Karin Nebot, with informative posts

as well as practical tips and stories.

As proof of its appeal to a wide

audience, Kaviari is the most

followed caviar brand on the

social networks, with over 20,000

Facebook fans and thousands of

Twitter and Instagram followers.

Kaviari turns 15 in 2016, marking

an important milestone in the

company’s history. Stay tuned as

we reveal new branding and many

surprises!

Silver En-K, 15g

Culture Caviar, blog

Caviar Maison : easy-to-make-at-home recipes with caviar.

Caviar Box®, a new food box concept

To enjoy caviar at its best, it’s important to take the

container out of the refrigerator a half hour before

serving – caviar most fully releases its aromas at 10°C.

You can place the container directly on ice or, even

better, place the caviar in a glass bowl over a bed of

crushed ice in order to keep it fresh.

Caviar needs no dressing up: eat it plain using a small

spoon (made of mother-of-pearl, horn or china), or

just along with a piece of bread. Place the spoon in

vertically so as not to break the eggs, then place a few

in the palm of your hand to admire their beauty before

tasting them. Let the caviar roll against your palate

as they burst with their fine flavours – woody, buttery

or nutty depending on the variety… It’ll be a magical

moment sure to add to the wonder and festivity of

your meal.

A brut champagne is the ideal accompaniment for

caviar. Its delicate bubbles harmoniously match the

smooth ocean flavours of the caviar, for an incredible

melt-in-your-mouth sensation. Caviar also pairs well

with a crystalline dry white wine such as a Burgundy

or Loire (Sancerre, Mentour-Salon, Montlouis, Vouvray,

Chablis, etc.).

Tasting tipsA mag ic al moment

Yannick Alléno – Melting potato with Ossetra Caviar and crispy capers.

Ronan Kervarrec – Non-salted butter-poached wild Atlantic turbot filets, cauliflower, clams, caviar, fishbone and parsley broth.

Uwe Opocensky – Lobster & Caviar.

Julien Gatillon – Palamos Carabineros freshened up with Kristal® Caviar, Dubarry cream and broth.

Sevruga Small dark grains with unique flavors

reminding those of wild caviar.

Baeri Dark gray mid-size grains with earthy, marine flavors and a dry fruits ending.

OssetraBeautiful shiny amber grains with a subtle marine flavor. Delightful

hazelnut ending.

Kristal®

Big, firm, round golden grains with rich and complex almond flavors. the

favorite caviar of the chefs.

Transmontanus Beautiful dark and regular grains with a subtle buttery taste and earthy notes.

Baeri fermier® Dark gray round mid-size grains with

unique marine and smoky flavors.

Golden OssetraBig golden grains, with soft and well-

balanced cashew flavors.

Beluga Big delicate gray grains with a delicate, long-lasting buttery flavor.

Our caviar rangeA selec t ion o f the mo st be au t i fu l fa r m- rais ed c a viar, fr om

the Roya l B el u ga to the ma g nif i cent Kr is ta l ®

Kaviari13 rue de l’Arsenal - 75004 Paris

CONTACTS SERVICE COMMUNICATION & MARKETINGKatya Deslandes - k.deslandes@kaviari.fr - +33 (0)1 58 28 18 61

Axelle Palluat de Besset - a.palluat@kaviari.fr - +33 (0)1 44 61 88 58