Oscietra Caviars

Our Prunier Oscietra Caviars - World renowned French Caviar since 1921

Discover our collection of French Oscietra Caviar, sourced directly from the Prunier sustainable farm in France.

Discover

Prunier Classique Oscietra Caviar

Prunier Classique Oscietra Caviar

Oscietra Caviars

This classic from Maison Prunier brings together the great characteristics of Oscietra Caviar. Our Classique Oscietra caviar, with its delicate brown colour,...

From €75.00

SEE THE PRODUCT

Prunier Noir Intense Oscietra Caviar

Prunier Noir Intense Oscietra Caviar

Oscietra Caviars

An unusual caviar that's sure to delight fans of Oscietra caviar. Prunier Noir Intense Oscietra Caviar is an exclusive product that represents just 10% of our...

From €135.00

SEE THE PRODUCT

Prunier Superieur Oscietra Caviar

Prunier Superieur Oscietra Caviar

Oscietra Caviars

A product crafted with our century-old expertise, Prunier Supérieur Oscietra Caviar offers an aromatic complexity and finesse only found in the art of French caviar. Prunier...

From €135.00

SEE THE PRODUCT

Prunier Heritage Oscietra Caviar

Prunier Heritage Oscietra Caviar

Oscietra Caviars

A rare, exceptional Oscietra Caviar: only 1% of our caviar qualifies for this designation. Prunier Heritage Oscietra Caviar is one of the rarest caviar in the world...

From €240.00

SEE THE PRODUCT

What is Osciètre caviar?

Oscietra caviar varies in colour from deep black to golden brown, it has a bold initial attack and an exceptional aromatic complexity making it a top-of-the-range caviar and a great favourite with connoisseurs.

It also differs from Baeri caviar in that its texture is creamier overall, it is more generously sized and slightly less firm on the palate.

As a French caviar producer, Prunier has explored the Acipenser Gueldenstaedtii sturgeon in depth, to help you discover the different nuances in flavour.

Discover our collection of 100% French Oscietra caviar, from our Aquitaine bred sturgeon. Each caviar is the result of the same savoir-faire, passed down by the Maison for over 150 years.

Michelin 3-star chef Yannick Alléno's favourite caviar.

Prunier Oscietra Caviar, or ""Ossetra"", is the Michelin 3-star Chef, Yannick Alléno's favourite: ""Oscietra is my favourite caviar. Its delicate feel and floral, nutty notes are striking on the palate when eaten chilled. It's a caviar with a flavour that develops over time.""

Oscietra can be eaten at various stages of ripening, from a few weeks for a mild caviar to several months for an intense, complex caviar. It resembles the fuller-bodied caviar imported from the Caspian Sea at the beginning of the 20th century.

Caviar roe was originally prepared with a higher salt content to ensure that they lasted and were easier to transport.

Nowadays, this is simply a matter of personal taste and in no way affects the quality of the product.

Enjoy its aromas and texture to the full by serving it neat, on a delicate mother-of-pearl spoon, or on freshly warmed blinis.

Do you have a favourite caviar? Share your thoughts on our product descriptions!

4 types of Oscietra caviar.

Explore the flavours of Oscietra, from traditional to unique!

Classique Osciètre: the ideal initiation. The purest expression of Oscietra Caviar with a brown colour and nut notes.

- Noir Intense Osciètre is a conundrum for connoisseurs, it is selected for its particularly dark colour and small size. Packed with intensity, it's perfect for surprising the senses and seeing Oscietra in a whole new light.

- Osciètre Supérieur is a smooth, rounded caviar with a particularly creamy texture and multiple aromatic peaks. It envelops the senses for a great tasting experience.

- Osciètre Héritage: one of the rarest signature caviar, it is generously sized and has an unusually light colour. It represents only 1 to 2% of our annual production.

See all our caviar, available in tins from 30 g to 1kg*

(*Oscietra Héritage is only available in 30 g to 250 g tins).

The origins of Oscietra caviar: the Acipenser Gueldenstaedti species

The Acipenser Gueldenstaedti sturgeon is an imposing fish: it measures around 1.5 metres and weighs between 70 and 115 kilos when fully grown.

This sturgeon has been a protected species in France since 1982, its breeding requires specific expertise, including: a tailored, nutritional diet and careful handling by our fish farmers.

The precious caviar roe can only been harvested once the fish is 12 years old. When it comes to harvesting the roe, using traditional Russian and Iranian craftsmanship, you have to act quickly, it must be done within a few hours of the fish being out of water.