Prunier Culture

Dive into our gastronomic heritage, know-how, caviar and our philosophy of excellence and joy.

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Fried whiting with Prunier caviar recipe by Yannick Alléno

Fried whiting with Prunier...

Fried whiting with Prunier caviar recipe by Yannick Alléno

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Recipe for Saint-Pierre nacré with sauce

Recipe for Saint-Pierre...

The chef shares his recipe for Blanc de Saint-Pierre, served...

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Valentine's Day menu Restaurant Prunier by Yannick Alléno

Valentine's Day menu...

Valentine's Day menu Restaurant Prunier by Yannick Alléno

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Linguine with caviar recipe by Chef Yannick Alléno

Linguine with caviar recipe...

Linguine with caviar recipe by Chef Yannick Alléno Michelin...

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Parisian salmon recipe with Prunier Saint-James caviar by Yannick Alléno

Parisian salmon recipe with...

Parisian salmon recipe with Prunier Saint-James caviar by...

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The sturgeon: king of fish, fish of kings

The sturgeon: king of fish,...

Sturgeon: the king of fish, the fish of kings

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The timeless art de vivre since 1872

The timeless art de vivre...

The timeless art de vivre since 1872 Prunier is the story of...

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Preparing caviar: maturing

Preparing caviar: maturing

Preparing caviar: maturing

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Preparing caviar: salting

Preparing caviar: salting

Preparing caviar: salting

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Immerse yourself in the extraordinary world of caviar, sturgeon and Prunier's hi

Immerse yourself in the...

Immerse yourself in the extraordinary world of caviar,...

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