Persian caviar, legend of the Caspian Sea

The word caviar comes from the Persian " Khâviar ", which means sturgeon eggs.

Sturgeon fishing and caviar production in Persia are estimated to date back more than 2,000 years.

A true heritage and historical know-how has since developed in the country, giving it legendary status in the world of caviar, long considered the finest in the world by connoisseurs and Michelin-starred chefs. With the country's isolation and the recent ban on wild caviar, which saved the sturgeon from extinction, Persian caviar has become increasingly rare in Europe, and in Switzerland.

Yet Persia still enjoys a mythical prestige and ancestral heritage thanks to its unique ecosystem and its producers, who have perfected the art of caviar production for centuries. This is why, in recent years, thanks to significant investments, they have been able to develop modern sturgeon farms directly linked to the Caspian Sea, thus offering exceptional farmed Persian caviar, using the ancestral wild Persian caviar as a model.

Persian and Russian caviar will always offer the most luxurious caviar on the market, for several reasons: their legendary status and their image as almost unattainable luxury products, or the unparalleled know-how of their producers. But above all: the Caspian Sea, the historic cradle of the sturgeon for millennia, which offers an inimitable environment for the breeding of these precious fish and the production of caviar. It is therefore a fusion between the prestige of nature and the ancestral know-how of our producers that gives our caviars their exceptional quality.