Preparing caviar: maturing
Maturing is an artisanal process where nature and man gradually work together to reveal the multitude of flavours in our caviar.
It is the maturing process that allows its full aromatic palette, texture and colour to be revealed. Caviar's complex taste is the result of the slow symbiosis between the roe and the salt. Caviar that has just been prepared will not taste the same.
It needs two or three months at -3° for the flavours to be truly enhanced and revealed. During this time, the caviar is carefully preserved in its original tin, which prevents it from freezing. It will gradually stabilise thanks to the salt, which also preserves it.
Layer by layer, the salt slowly penetrates to the centre of the roe where it will finally reveal the aromatic complexity, and enhance its colour and texture.
Only then is the caviar ready to eat.
This natural process requires meticulous craftsmanship.
The different maturing stages of our caviar are carefully controlled by our experts at the workshop, using a traditional, artisanal process based on the best practices taken from both the Maison's history and that of caviar production worldwide. Caviar in your feed