CAVIAR : OUR CURRENT SELECTION
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16 Av. Victor Hugo, 75116 Paris | ☎️ +33 1 44 17 35 85
1924-2024 : THE MYTH CONTINUES
With its original listed Art Deco interior, a lounge decorated by Jacques Grange for Pierre Bergé and a champagne bar inaugurated just a year ago, this legendary institution for caviar is celebrating its 100th anniversary.
We are here to welcome you in this atmosphere submerged in history from Monday to Saturday. Our menu is designed by Michelin 3-star chef Yannick Alléno and features best of the sea.
Opening Hours:
Monday to Friday:
12:00 - 14:30 & 19:00 - 22:30
Saturday:
19:00 - 22:30
Closed on Sundays
Exceptionally closed on 25 December.
Exceptional opening for brunch
on 1 January (11am-2.30pm)
The Prunier story dates back to the 19th century and includes the longest list of innovations in the history of French gastronomy. Since 1872, French pioneers and visionaries have been at the head of Prunier. The arts come together to create a world dedicated to "Everything that comes from the sea."
100 years later, Pierre Bergé, visionary impresario and patron of the arts, would once again establish the Prunier as part of the art and fashion worlds alongside Bernard Buffet and Yves Saint-Laurent respectively.
"Prunier was first company to prepare and sell French caviar, it invented the oyster bar, champagne by the glass and home delivery by bicycle in Paris."
Having lived through the Roaring Twenties, two World Wars and crossed the Channel to open in London, Prunier is now expanding into Japan, making 40 outlets worldwide.
World renowned for exceptional French caviar since 1921.
15, place de la Madeleine - Paris 8th arrondissement
Open Monday to Friday (11am - 7pm) and Saturday (10am - 7pm)
B1F Azabudai Hills Garden, Plaza C l 1-2-4 Azabudai, Minato, Tokyo
Open every day from 10am to 8pm
Homemade caviar.
The Prunier workshop is located in a unique, unspoilt ecosystem, in the heart of several hectares of nature. Ideally situated on the banks of a tributary of the Dordogne, the source of which is located in the Massif Central, at an altitude of 375 metres.
