A symbol of refinement and celebration, caviar holds a unique place in the world of gastronomy. Yet behind the delicacy of its eggs lie many nuances: origin, sturgeon species, egg size, texture, salting and length on the palate are all criteria that help distinguish different types of caviar.

At Petrossian, we have been sharing this diversity since 1920 and helping every caviar lover choose a caviar suited to their preferences, the occasion and the menu.

In this guide, discover the key criteria for choosing your caviar, best storage practices and the essential steps to reveal its full aromatic richness.

• The choice of caviar depends in particular on its species, origin, egg size, texture and salting.
• Allow around 10 to 30 grams of caviar per person, depending on when it is served and the role it plays in the meal.
• Caviar should be stored in the refrigerator, in its tin, following the instructions on the packaging.
• For tasting, choose mother-of-pearl, horn or wooden utensils to preserve the delicacy of its aromas.
• Caviar is best enjoyed simply: a few carefully chosen accompaniments are enough to reveal its character.

Before choosing a caviar, it is essential to understand what makes it unique.

Caviar refers exclusively to sturgeon eggs, prepared and salted according to a precise savoir-faire. While salmon roe, trout roe and flying fish roe can also be served as an appetiser or used in gastronomic creations, they cannot be referred to as caviar.

Today, caviar mainly comes from sturgeon raised on specialised farms. This farming method helps ensure the sustainability of production and rigorous traceability.

Founded in Paris in 1920, Petrossian has been accompanying the evolution of caviar for more than a century, from selection to maturation, with particular attention paid to the quality of the eggs and aromatic balance.

Caviar comes from sturgeon eggs, particularly species belonging to the Acipenser and Huso genera.

After harvesting, the eggs are sorted, prepared and salted. The term malossol, derived from Russian and meaning “lightly salted”, refers to a light salting process that preserves the natural expression of the caviar.

Salting plays an essential role in the final balance. It should complement the aromas without overpowering them, allowing the texture and length on the palate to shine through.

Depending on the species, origin and maturation, the eggs can reveal briny, buttery, mineral, nutty or even beautifully deep umami notes.

Among the best-known varieties are Beluga, Ossetra and Sevruga, alongside many other caviars now produced on specialised farms.

Beluga is generally distinguished by its particularly large eggs and delicate, melt-in-the-mouth texture. It offers a refined and generous tasting experience.

Ossetra has medium-sized eggs and a particularly rich aromatic profile, often marked by nutty notes and a beautiful length on the palate.

Sevruga, with its smaller eggs, offers a livelier and more briny expression.

At Petrossian, our selection allows you to explore different caviar profiles and choose the one that best suits your preferences, occasion or gastronomic pairing.

The origin of caviar contributes to its identity. The farming conditions, the sturgeons’ diet and the producers’ expertise directly influence the texture and aromas of the eggs.

Depending on the caviar, the tasting experience may evoke marine freshness, butter, nuts or more mineral and vegetal notes.

There is therefore no single “caviar taste”, but a genuine aromatic palette to explore.

This diversity makes it possible to adapt the choice of caviar to every occasion: a pure tasting to appreciate its full delicacy, a pairing with seafood or a more gastronomic combination.

Choosing a caviar is first and foremost a matter of taste.

The sturgeon species, egg size, texture, salting and aromatic profile are all elements to consider. Ultimately, however, the best choice is the one that matches the experience you are looking for.

Tasting allows you to appreciate several essential characteristics:

1. Appearance: the eggs should be clearly defined, whole and naturally glossy.
2. Texture: on the palate, the eggs should offer a pleasant, delicate and melting sensation.
3. Aromas: the caviar should gradually reveal its notes without the salt dominating.
4. Length on the palate: a great caviar continues to evolve after tasting and leaves a lasting aromatic impression.

The label also provides essential information about the origin, batch and storage of the product.

Your choice can naturally vary depending on the occasion.

For a first introduction, a caviar with a delicate and balanced profile allows you to appreciate the full finesse of the product.

For a special occasion, a Beluga or exceptional Ossetra can accompany a dinner, celebration or special event.

For a gift, small tins and gift sets offer an elegant way to discover the world of caviar.

Finally, for a gastronomic meal, the choice can be made according to the other ingredients to create a harmonious pairing.

Choosing where to buy caviar is essential to benefit from a carefully selected range, reliable traceability and suitable storage conditions.

In Petrossian boutiques and on our online store, our teams can help you choose the caviar that best suits your tastes and the occasion.

Delivery is carried out under conditions suited to the nature of this particularly delicate product.

A boutique visit allows you to benefit from personalised advice and speak directly with our teams about the different references.

Buying online, meanwhile, allows you to explore the entire Petrossian selection and order from home, with delivery suited to fresh products.

In both cases, the essential thing remains the same: choosing a Maison recognised for its expertise, selection and high standards.

Since 1920, Petrossian has shared its expertise in caviar and seafood.

Our expertise is based in particular on:

• a rigorous selection of caviars;
• particular attention to the quality and consistency of the eggs;
• product traceability;
• longstanding expertise in selection and maturation;
• personalised advice to enhance every tasting experience.

More than simply a festive delicacy, caviar is a gastronomic ingredient to discover, compare and appreciate according to your own tastes.

Caviar requires very little preparation. It is precisely this simplicity that allows its character to shine.

Keep the tin refrigerated until the moment of tasting. When serving, ideally place it on a bed of ice to maintain a cool temperature.

Choose mother-of-pearl, horn or wooden spoons. Metal utensils are not recommended as they can alter the perception of the aromas.

The quantity depends on the role caviar plays in the meal:

• 10 to 15 g per person for a tasting or aperitif;
• 15 to 30 g per person when caviar is one of the main elements of the tasting;
• more when caviar is truly at the heart of the meal.

For a first tasting, a small tin is already enough to fully discover the personality of a caviar.

Caviar is a delicate product that deserves particular care until the moment it is tasted.

• Keep it refrigerated, according to the temperature indicated on the packaging.
• Keep the tin closed until serving.
• Once opened, enjoy it promptly to make the most of its aromatic qualities.
• Always follow the use-by date and storage instructions indicated on the tin.
• Avoid freezing unless specifically indicated by the producer.

At Petrossian, each reference has its own storage recommendations, which should always be followed.

Caviar almost speaks for itself.

For a traditional tasting, it can be accompanied by slightly warm blinis and crème fraîche, which provide softness and contrast without overpowering the eggs.

Potatoes, eggs or certain seafood products can also create beautiful pairings, provided they are used sparingly.

The idea is simple: the accompaniment should enhance the caviar, never mask it.

For a pure tasting, simply serve a small spoonful of caviar and let the eggs express themselves on the palate.

The most successful pairings are often those that respect the delicacy of the product.

The bubbles and freshness of a brut Champagne naturally complement the texture and briny notes of caviar.

Traditionally associated with caviar, chilled vodka offers an interesting contrast with the richness and salinity of the eggs.

This is one of the great classics of caviar tasting. The blini provides a soft texture while the crème fraîche gently balances the whole experience.

Oysters, smoked fish and other seafood can create particularly elegant pairings, playing on the different expressions of brininess.

In all cases, avoid overly powerful sauces, very spicy condiments or excessively sweet flavours that could mask the nuances of the caviar.

To accompany caviar appropriately, choose simple, lightly salted products:

• warm blinis;
• crème fraîche;
• new potatoes;
• finely chopped hard-boiled eggs;
• chives or very finely chopped onion.

A few combinations are enough to create an elegant tasting experience.

Blinis, crème fraîche and caviar
A classic, gentle pairing that makes it easy to discover a new caviar.

Potatoes and caviar
The sweetness of potatoes creates a delicate contrast with the briny notes of caviar.

Smoked salmon and caviar
Two expressions of the sea brought together in a single tasting, balanced with simple accompaniments.

Caviar is an exceptional product, but enjoying it does not require a complicated protocol. A few precautions are enough.

A temperature that is too high or prolonged exposure to air can affect the qualities of the product.

Keep the caviar refrigerated and open the tin only at the moment of tasting.

Powerful sauces, very spicy condiments, highly salted products or strongly flavoured cheeses may cover the aromas of the caviar.

Always favour simplicity.

To fully appreciate the aromatic nuances of caviar, choose utensils made from mother-of-pearl, horn or wood.

Choosing a caviar is above all an invitation to discover a world of textures, aromas and sensations.

Each species, origin and maturation offers a different expression. There is therefore no single ideal caviar for everyone, but rather one that will find its place in a particular moment.

For more than a century, Petrossian has shared this caviar culture, with one simple aim: to select exceptional products and allow everyone to appreciate them properly.

Because beyond prestige, the true luxury of caviar may lie in the tasting itself: taking the time to observe the eggs, letting them melt on the palate and gradually discovering their full complexity.