A Guide by Le Grand Caviar

Step into the world of timeless luxury with our curated guide to caviar. From its storied origins to the art of preparation, Le Grand Caviar reveals the traditions, flavors, and craftsmanship that make every pearl a true delicacy.

The Origins of Caviar

Caviar is one of the world’s most celebrated delicacies, traditionally made from the roe of sturgeon. Each species – from the majestic Beluga to the refined Oscietra, the delicate Sevruga, or the vibrant Salmon roe – brings its own unique taste, size, and texture of pearls.

Main Types of Caviar Processing

Malossol

A classic method where the roe is treated with the lightest possible touch of salt. This preserves the pure, natural flavor of the caviar while ensuring delicacy and refinement. Because it contains so little salt, Malossol caviar is highly perishable and must be enjoyed fresh.

Salted

In contrast, salted caviar uses a slightly higher quantity of salt, enhancing its flavor and prolonging its shelf life. The result is a more pronounced taste and a longer preservation period.

Pressed

Pressed caviar is created from roe that has been lightly broken, salted, and pressed into a dense paste. Rich, concentrated, and spreadable, it has a texture reminiscent of a fine jam and can be savored on bread or toast.

Pasteurized

Pasteurized caviar is gently heated and sealed in glass jars, allowing for extended storage while maintaining much of its flavor and texture. It offers a convenient option for those who wish to keep caviar for longer without compromising on elegance.

✨ Every method of preparation offers a different experience – from the freshness of Malossol to the richness of Pressed. At Le Grand Caviar, we celebrate all traditions, ensuring every pearl tells a story of craftsmanship and taste.