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PRUNIER CAVIAR
In a world in which the quest for impeccable quality was a must and the search for perfection a necessity, Prunier Caviar was
unanimously recognized for its exacting culinary standards, opening doors to the most prestigious venues of the day.
this species. Like its congeners in the Caspian Sea, it can grow up to
three metres long and weigh up to several hundred kilos.
Baerii sturgeon mature after eight years and then supply Prunier caviar.
HERITAGE
Only 8-10% of Prunier’s caviar production can be set aside as the
“heritage” selection. Prepared according to Persian methods, this particular
caviar, with its large grains of light color, was Prunier’s ultimate
pride. Because of its rarity, it was never a consistent feature on the menu
and was often considered the private reserve of Emile Prunier.
The rarest caviar in the world!
With its larger, paler grains this special caviar, produced using traditional
Persian methods, was the pride and joy of Prunier.
As it was so rare it only seldom appeared on restaurant menus, and it
has often been claimed that it was kept back for Emile Prunier’s personal
enjoyment, as his “private reserve”.
TRADITION
Introduced for the first time in 1932 for the opening of the Prunier
restaurant on St. James Street in London. Low salt content perfectly
matured after two months.
The production of Saint James caviar was guided by the taste of such
noble clientele as kings, queens and heads of state at the Prunier
restaurant in London.
Produced using traditional Persian methods, this caviar made its debut
at the grand opening of the Prunier Restaurant in Saint James’s Street in
London in 1932.
Low salt content, perfectly ripened. The Saint James selection was
specially produced to meet the tastes of high-ranking guests, such as
royalty and heads of state, who frequented the Prunier Restaurant in
Saint James’s in London.
PARIS
The Prunier restaurants in Paris were the only restaurants in the world
to receive their caviar just 24 hours after processing. They are prepared
with a very low salt content for reasons of taste rather than preservation.
During the first two weeks after the catch, the roe conserves its unique
texture. Every egg produces an unrivalled and quite distinctive flavor.
It is an exciting experience to be able to consume caviar a week after
production and enjoy its exclusive and singular taste.
A completely separate production line at the Prunier Manufacture has
been created in order to be able to catch, mature, process and ship the
product. It is only made on order when nature permits us.
As far back as 1925, the Prunier restaurants in Paris were the only
restaurants in the world to receive their caviar just 24 hours after production.
The Prunier “Paris” caviar has a very low salt content, as taste
takes precedence over shelf life.
In the first two weeks after harvesting the roe maintains its unique
consistency. After this the maturation starts. Each egg retains 100% of
its oil content, endowing the caviar with a truly unique flavour that is
beyond compare.
It is a thrilling experience to be able to serve caviar a week after its production
and enjoy its exclusive, unique flavour.
MALOSSOL
This particular caviar preparation, also known as pure salted, is one of
the masterpieces of Prunier caviar preparation.
Rich in character due to its unique salt content and preparation, the
“Malossol” caviar pays tribute to a time when Prunier would specially
produce this caviar with its particular “Beluga” taste for its overseas
clients in America and Japan.
The pilots Nungesser and Coli took a box of “Prunier Malossol” caviar
along with them on their historic transatlantic flight in 1927.
This was also a time when the customer was king and customer expectations guided production. The expression "globalization" had not
yet been invented and differences in taste were celebrated rather than considered a hurdle.
One of the most innovative ideas of the Prunier Manufacture was to produce fine caviar according to the taste of its distinguished
customers around the world. With a choice of salting procedures, including different types and varying amounts of salt, Prunier experts
created a tailor-made caviar selection suited to market needs and expectations.
Today, the Prunier Manufacture continues this traditional heritage by producing its caviar in a completely controlled environment on
several acres of unspoiled land along the Dordogne River near Bordeaux.
To achieve the fine results that characterize "perfect" caviar, Prunier Manufacture has adopted an elaborate production process.
The Siberian sturgeon, Acipenser baeri, is one of the most beautiful sturgeons. Like its Caspian Sea cousins, it can grow up to three
meters in length and can weigh up to several hundred kilos.
Baeri sturgeon develops particularly well in captivity and produces caviar after eight years of growth.
Sturgeons are raised from the fingerling to spawning stages with the highest quality standards for water and food. These production
standards are complemented by La Maison Prunier's traditional salting procedures and expertise developed over 85 years ago.
TRADITION
Produced according to Alexander Scott’s methods, this caviar accounts
for 45 % of Prunier’s total production.
This delicious caviar is gaining in popularity. It has a unique hazelnut
flavor that is very appreciated.
The excellent properties of this caviar are behind the increasing popularity
of the particular flavour of the Baerii sturgeon and its caviar. The
Siberian sturgeon, Acipenser baerii, is one of the most magnificent of
this species. Like its congeners in the Caspian Sea, it can grow up to
three metres long and weigh up to several hundred kilos.
Baerii sturgeon mature after eight years and then supply Prunier caviar.
In a world in which the quest for impeccable quality was a must and the search for perfection a necessity, Prunier Caviar was
unanimously recognized for its exacting culinary standards, opening doors to the most prestigious venues of the day.
this species. Like its congeners in the Caspian Sea, it can grow up to
three metres long and weigh up to several hundred kilos.
Baerii sturgeon mature after eight years and then supply Prunier caviar.
HERITAGE
Only 8-10% of Prunier’s caviar production can be set aside as the
“heritage” selection. Prepared according to Persian methods, this particular
caviar, with its large grains of light color, was Prunier’s ultimate
pride. Because of its rarity, it was never a consistent feature on the menu
and was often considered the private reserve of Emile Prunier.
The rarest caviar in the world!
With its larger, paler grains this special caviar, produced using traditional
Persian methods, was the pride and joy of Prunier.
As it was so rare it only seldom appeared on restaurant menus, and it
has often been claimed that it was kept back for Emile Prunier’s personal
enjoyment, as his “private reserve”.
TRADITION
Introduced for the first time in 1932 for the opening of the Prunier
restaurant on St. James Street in London. Low salt content perfectly
matured after two months.
The production of Saint James caviar was guided by the taste of such
noble clientele as kings, queens and heads of state at the Prunier
restaurant in London.
Produced using traditional Persian methods, this caviar made its debut
at the grand opening of the Prunier Restaurant in Saint James’s Street in
London in 1932.
Low salt content, perfectly ripened. The Saint James selection was
specially produced to meet the tastes of high-ranking guests, such as
royalty and heads of state, who frequented the Prunier Restaurant in
Saint James’s in London.
PARIS
The Prunier restaurants in Paris were the only restaurants in the world
to receive their caviar just 24 hours after processing. They are prepared
with a very low salt content for reasons of taste rather than preservation.
During the first two weeks after the catch, the roe conserves its unique
texture. Every egg produces an unrivalled and quite distinctive flavor.
It is an exciting experience to be able to consume caviar a week after
production and enjoy its exclusive and singular taste.
A completely separate production line at the Prunier Manufacture has
been created in order to be able to catch, mature, process and ship the
product. It is only made on order when nature permits us.
As far back as 1925, the Prunier restaurants in Paris were the only
restaurants in the world to receive their caviar just 24 hours after production.
The Prunier “Paris” caviar has a very low salt content, as taste
takes precedence over shelf life.
In the first two weeks after harvesting the roe maintains its unique
consistency. After this the maturation starts. Each egg retains 100% of
its oil content, endowing the caviar with a truly unique flavour that is
beyond compare.
It is a thrilling experience to be able to serve caviar a week after its production
and enjoy its exclusive, unique flavour.
MALOSSOL
This particular caviar preparation, also known as pure salted, is one of
the masterpieces of Prunier caviar preparation.
Rich in character due to its unique salt content and preparation, the
“Malossol” caviar pays tribute to a time when Prunier would specially
produce this caviar with its particular “Beluga” taste for its overseas
clients in America and Japan.
The pilots Nungesser and Coli took a box of “Prunier Malossol” caviar
along with them on their historic transatlantic flight in 1927.
This was also a time when the customer was king and customer expectations guided production. The expression "globalization" had not
yet been invented and differences in taste were celebrated rather than considered a hurdle.
One of the most innovative ideas of the Prunier Manufacture was to produce fine caviar according to the taste of its distinguished
customers around the world. With a choice of salting procedures, including different types and varying amounts of salt, Prunier experts
created a tailor-made caviar selection suited to market needs and expectations.
Today, the Prunier Manufacture continues this traditional heritage by producing its caviar in a completely controlled environment on
several acres of unspoiled land along the Dordogne River near Bordeaux.
To achieve the fine results that characterize "perfect" caviar, Prunier Manufacture has adopted an elaborate production process.
The Siberian sturgeon, Acipenser baeri, is one of the most beautiful sturgeons. Like its Caspian Sea cousins, it can grow up to three
meters in length and can weigh up to several hundred kilos.
Baeri sturgeon develops particularly well in captivity and produces caviar after eight years of growth.
Sturgeons are raised from the fingerling to spawning stages with the highest quality standards for water and food. These production
standards are complemented by La Maison Prunier's traditional salting procedures and expertise developed over 85 years ago.
TRADITION
Produced according to Alexander Scott’s methods, this caviar accounts
for 45 % of Prunier’s total production.
This delicious caviar is gaining in popularity. It has a unique hazelnut
flavor that is very appreciated.
The excellent properties of this caviar are behind the increasing popularity
of the particular flavour of the Baerii sturgeon and its caviar. The
Siberian sturgeon, Acipenser baerii, is one of the most magnificent of
this species. Like its congeners in the Caspian Sea, it can grow up to
three metres long and weigh up to several hundred kilos.
Baerii sturgeon mature after eight years and then supply Prunier caviar.
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