Our Baeri caviars
Caviar Prunier Saint-James
This caviar was first introduced in 1932 at the opening of the Prunier Restaurant in London's Saint James Street and was later served at King George VI coronation in may 1937.
100% French caviar
Respectful breeding at Prunier Manufacture
Specie : Acipenser Baerii
"A sharp and instant iodine punch on a melting grain."
The Saint James caviar is smooth and very iodized. It has a copious taste and a superb length in mouth. It has silky grains and a unique texture that stems from its initial preparation from exceptionally fine Persian salt.
It became the standard for English highnesses, statesmen, and English nobility when it was served in the London restaurant near Saint James's Royal Palace.
Grain size 2/6
Iodine intensity 4/5
For all caviar lovers, beginners or experts, Prunier Tradition is the reference for French Baerii caviar, with iodized and frank flavors, all in finesse.
Caviar Prunier Paris
The preparation of the caviar Prunier Paris has not changed since 1921 and epitomizes the art of French caviar by Prunier. The caviar was freshly served solely at the Prunier...
Caviar Prunier Malossol
The Nungesser and Coli pilots carried a box of Prunier Malossol in the cockpit during their historic transatlantic flight in 1927. This extremely specific recipe, made at the...
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