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.
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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.
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