History and origin of Caviar, treasure of the seas ...
You are welcomed in this house of Caviar in Paris, a leading actor of French gastronomy. For more than 25 years, this prestigious house has been selecting caviars and fish eggs at the source while paying particular attention to natural resource exploitation conditions, respect for fishing cycles and the preservation of ecosystems. You will thus understand, when tasting the "precious" product, that these selection criteria directly influence the final quality of the caviars.
During this exceptional gourmet moment, valid for 2 people, you will learn that each species of sturgeon gives a caviar with its own characteristics of egg size, texture and taste. For each species, maturation and selection will develop different flavors.