Kaviari – a reference in the world of caviar

Located in the heart of Paris, near the basin of the Arsenal and in Ivry, Kaviari is a reference in the world of caviar and haute cuisine. The brand has built its reputation on wild Iranian caviar and the family home created by Raphaël Bouchez and Jacques Nebot relies on its 40 years of experience to offer the finest farmed caviars, from imperial Beluga to Kristal or Osetra caviar. Kaviari collaborates closely with the fish farmers, following every step of the production and overseeing the quality of the water in natural breeding conditions, from the harvest of eggs to the maturation stage of the grains.




The Kaviari teams select directly from the source the eggs that will then be “refined” in their laboratories by Bruno Higos, caviar master. Just like a cellar master does for wine, he will see to the perfect maturation of the grains up until this magical moment when caviar will fully develop its buttery, nutty or iodine-flavoured aromas.

Caviar is a delicacy for real gourmets and has become an indispensable part of high-end gastronomy. But not all caviar is the same. There are differences in colour, taste and size. Kaviari offers the best of the different types of caviar, you can discover them below.



Transmontanus Caviar  •  "The buttered"

The signature of Iranian craftsmen who have come to Italy to pass on their mastery, Transmontanus caviar is the result of rare patience. Each roe is carefully selected, then expertly processed to preserve its delicate texture and exquisite taste. Charcoal black caviar with medium to large roe (2.4 to 3 mm), defined by buttery flavours with woody notes. Subtle and smooth, with lightly briny and mineral scents. Lingering notes of fresh walnuts delight the taste buds.

Species: Acipenser Transmontanus

The white sturgeon, better known as caviar Transmontanus, is a majestic freshwater fish. This anadromous species is native to the great rivers of the American West Coast and the Pacific Ocean, from California to Alaska. It comes specifically from the pure, cold waters of the mountains. Nestled in transmontane regions, these waters offer an ideal environment for the Acipenser Transmontanus sturgeon.



Baeri Royal Caviar  •  "The Rustic"

The uniform, ebony-coloured sparkling roe resemble precious stones. Round mouthfeel, pleasantly creamy when chewed. This caviar's distinguishing features are its unadulterated taste and consistent lightness, with a woody finish.

Species: Acipenser Baerii 

Originally from Siberia, this sturgeon was imported to France in 1975 for farming. Measuring between 50 cm and 1 m, and weighing between 7 and 20 kg, it is now farmed in France in the Aquitaine basin. The quality of caviar is largely due to the production techniques used. The sturgeons are bred in freshwater pools, under the most favourable conditions to guarantee superior caviar quality.



Osciètre Prestige Caviar  •  "The Authentic"

Caviar with amber roe that shines with flecks of golden brown, Ossetra is rich and creamy, offering a perfect balance between its marine flavours and its delicately salty, nutty notes. Small to medium (2 to 3.5 mm) rounded grains have a smooth outer layer that releases several long hazelnut and slightly-salty flavours of the sea.

Species: Acipenser Gueldenstaedtii 

This mythical Russian sturgeon was once found in the Caspian Sea. It weighs between 20 and 80 kg and produces the most variable eggs: size, colour and flavour vary from one fish to another.



Osciètre Gold Caviar  •  "The gold"

Caviar with medium to large roe (2.8 to 3.5 mm), with texture characterized by rounded grains that are both firm and sensual, regular and rolling. Mild and balanced flavours with notes of cashew nuts. Grey shine with flecks of golden brown, exploding in the mouth with a series of flavours. The smooth outer layer releases several long hazelnut and slightly salty flavours of the sea.

Species: Acipenser Gueldenstaedtii 

The Russian sturgeon, also known as the diamond sturgeon, can grow up to over 200 cm. This majestic fish takes quite some time to mature, reaching full maturity between the ages of 10 – 11 years old. Russian sturgeon has been revered for hundreds of years for its valuable roe.



Caviar Kristal®  •  "The chefs' caviar"

Top chefs' favourite caviar. Simply attractive, dark with flecks of grey. Its small size and gloss accompany a firm roundness and rich, complex flavours, with a very long finish of fresh almond, and sometimes honey and floral notes. The perfect enchanting and inviting companion to refined dishes.

Species: Acipenser Schrenckii x Huso Dauricus

This species of sturgeon is a large fish which can exceed 80 kg in weight, originally from the Amur river (a natural border between China and Russia). It is now farmed in China in Qiandao Lake. This sturgeon is the natural hybrid of the Schrenckii Acipenser sturgeon and the Huso Dauricus sturgeon. The combination of these two sturgeon species creates a unique caviar that demonstrates the know-how and quality of Kaviari's caviar production in China. It takes nearly 10 years for the females to produce their first eggs.



Sevruga Caviar  •  "The classic"

Rare caviar, known in the wild caviar era as the best caviar amongst true connoisseurs because of its unique taste of the sea. Its taste is fresher, more delicate and pronounced, with fresh walnut finish.

Species: Acipenser Stellatus

An anadromous fish from the Caspian Sea, the Black Sea and the Azov Sea, the Sevruga is the small sturgeon that possesses, alongside its body, characteristic hard scales, with a shape that is commonly compared to small stars. Because of this it's called a «starred sturgeon». Never longer than 1,5m, it never exceeds 25kg; As the Oscietre and the Sevruga are omnivorous, they feed on seaweed and small shellfish that they find in the sea bed.



Beluga Caviar  •  "The Imperial"

The rarest and most prestigious caviar. The large and creamy roe range from light to dark grey in colour. The fine-membraned eggs burst easily in the mouth with unrivalled, incredibly buttery and delicate flavours.

Species: Huso Huso 
The Beluga sturgeon or Huso Huso is the largest of all sturgeons, measuring up to 6 meters in its natural habitat! It is the only carnivore of its kind. Its weight can vary from 100kg to 1000kg. It is also the rarest and most difficult fish to catch in the Caspian Sea, as it lives at great depths. Farmed Beluga is rare, and today very few farms breed this species, as it takes at least 15 years for the fish to produce its first eggs. Unique, Beluga caviar is and remains the most prestigious caviar in the world.



Caviar Pressé  •  "The pressed"

Anthracite black caviar with dense texture from Acipenser Transmontanus species characterized by a very powerful, iodized flavour. This compact caviar paste is wrapped in a cloth, then kept for six months in oak barrels and dried, which results in a concentrate of intense flavours. Melting, it is delicately oily. It develops buttery flavours and notes of undergrowth.

Species: Acipenser Transmontanus

The White Sturgeon (Acipenser Transmontanus) is an ancient species and is considered one of the oldest species of fish in existence, dating back millions of years. It can live for over 100 years and reach impressive sizes.

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Founded by Vestey, family with over 125 years of experience in food industry.
Founded by Vestey, family with over 125 years of experience in food industry.