Each type of caviar can be recognised by the size, colour, firmness and flavour of its eggs. Beluga has the biggest eggs with a pearly to charcoal grey colour, a creamy, smooth texture, and a characteristic buttery flavour. Slightly smaller in size, the eggs of Daurenki™ caviar are bright gold, with a firmer texture and a nutty, roasted range of flavours.
Ossetra has medium-sized eggs with a firm texture and the largest range of colours (from grey-brown to bronze) and flavours (strong brininess, nuts).
A work of art
Baïka™ has the smallest eggs (after Sevruga) with a delicate texture and a dark brown colour, and a dominant fruity and mineral flavour.
These rules are to be followed with caution. Our selection and ageing process is what allows the different varieties of caviar to develop their distinct aromas, which we have classed into three categories: Royal (characteristic full-bodied flavour), Tsar Impérial™ (balanced strength, long finish), and Spécial Réserve (elegance, perfectly developed aromas).