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.