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Caviar tasting is an exceptional time. The can must be maintained at ice temperature (O-4 ºC) and be opened 20-30 min before savoring. The best way to appreciate the sharpness of the product and of emphasizing its multiple flavours, is to rip it alone with an appropriate utensil which does not risk to oxidize at the contact of product: we shall use mother-of-pearl or stainless steel.



L'Esturgeonnière is the only house of French production to strike each of its can with productions date. You will notice how your tasting changes with the age of your caviar . Indeed, the gustative evolution is surprising with time. 


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