Notes of salt, walnuts and almonds, the characteric flavour of Baeri caviar. An exceptional caviar from the Acipenser Baerii sturgeon, the French species par excellence. All our caviar is produced in our facilities in Aquitaine.
Acipenser Baerii, the sturgeon species from which most French caviar is made, is a fish native to Siberia. It was the first sturgeon species to be bred in the 1990s at the Manufacture Prunier in Nouvelle Aquitaine, after sturgeons were classified as a protected species in 1982.
The Acipenser Baerii species is highly adaptable and has rapidly acclimatised to the terroirs and waterways of the Dordogne, Gers and Landes where our fish farms are located.
Reared in our fish farms for at least 7 years, Acipenser Baeri sturgeon are medium-sized fish weighing around 7 kilos.
This prehistoric species, classified as a cartilaginous fish, is known for it lack of scales and bones... Find out more about our Baeri caviar, produced in Nouvelle Aquitaine.I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Baeri Caviar is a caviar that can be recognised primarily by its roe, which are generally smaller, darker and firmer than those of Beluga or Oscietra caviar. Oscietra caviar is slightly larger and has a creamier texture that coats the palate.
A veritable concentration of flavours, Baeri caviar offer a fascinating interplay of textures.
On the palate, Baeri Caviar begins with a briny taste, it will be more or less intense depending on the recipe and salt content used. It is also famous for having energy that develops over time, and so is characterised by its long finish. A pillar of French Caviar, a quality Baeri Caviar is no exception, with all the hallmarks of its terroir, between salty notes and a delicate hint of walnuts and almonds. Prunier Baeri Caviar can be enjoyed both fresh (just produced) and matured. It reaches its peak and develops its most complex aromas after 3 to 4 months of maturing.
These three caviar from our Baeri collection bear names that are emblematic of the Maison.
Saint-James caviar joined our collection in 1935. It was launched to mark the opening of our London restaurant in St James Street. This iconic caviar was also served at the coronation of King George VI 2 years later, in 1937.
Paris Caviar is a tribute to French caviar, which was originally served 48 hours after harvesting. These two caviar have very distinct aromatic palettes, largely due to their salt content:
- Paris Baeri Caviar is renowned for being a mild caviar. Very lightly salted, it is one of the finest "caviars de Bouche", giving you a true taste of caviar from the very first bite. Delicate and subtle, this signature caviar is particularly appealing to women. It can be recognised by its colour, which varies between tobacco brown and milky coffee.
- Saint-James caviar on the other hand, is a caviar for lovers of salty intensity. In cooking, it offers a wide range of pairing options and can be served with spicier, more pronounced dishes.
- Tradition caviar is the ideal starter product. All the key characteristics of the species are there. It has a medium salt content and is appreciated for its balance of flavours.
At Prunier, we recommend tasting caviar in its pure state, using a mother-of-pearl spoon. Mother-of-pearl is the best way to respect the roe, as it preserves the flavours without oxidising them, unlike a metal spoon, for example. You can take full advantage of their delicate texture and aromatic range by simply letting the caviar melt between your palate and tongue.
You can also serve your caviar with blinis. Served warm, they add a pleasant play of "hot and cold" to the tasting experience and, of course, a touch of deliciousness.
Caviar can also be paired with a good, dry white wine or champagne. The fine sparkle of the champagne bubbles highlights the salty intensity and length on the palate.
As far as wine is concerned, make sure you choose a wine with a more mineral flavour and a salinity that will blend with rather than mask the subtle flavours of your caviar.I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
Did you know? A sealed tin of caviar can traditionally be kept in a cool place for several months. But be sure to check the best-before date on the label. Once opened, your tin of caviar must be consumed within 48 hours.
Finally, once served, your caviar should preferably be eaten within 5-10 minutes. Find our collection of Baeri tasting caviar online, available for refrigerated home delivery or click & collect from our Paris shop.
Our Baeri and Oscietra caviar are also available to buy online, individually or in a box.
Take a look at our product sheets to discover possible combinations. Share your favourite Baeri caviar with us by leaving your opinion directly on the product sheet (just below the description).I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.
