Drink pairings
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White vodka: The ultimate traditional pairing. Its purity and strength are ideal for powerful or very iodized caviars such as Baïka®, Sevruga or Ossetra Royal.
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Champagne: Prefer a lightly dosed champagne (avoid overly aggressive “non dosé”) for milder caviars such as Beluga or Daurenki®.
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White wines: Choose wines offering a good balance between acidity and maturity to reveal the nutty notes of the grains.
Food pairings
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Simplicity above all: “Less is more”. Caviar is best enjoyed alone or on neutral bases.
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Bases: Use warm blinis or Croustissian® (crispy rye bread). You can add a touch of crème fraîche or churned butter.
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Potato: A steamed ratte potato is also a classic and elegant side.
The art of serving
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Utensils: Always use a mother-of-pearl, wooden or stainless steel spoon. Silver must be avoided, as it oxidizes on contact with caviar and alters its taste.
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Temperature: Caviar must be served chilled. You can place the tin directly on crushed ice in a dedicated caviar service.
Storage
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Before opening: About 1 month in the refrigerator (between 0 and 4°C).
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After opening: Consume within 24 hours.
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Important note: Never freeze caviar, as it would destroy its texture.
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Pairing caviar is not always easy! Yet many gourmet combinations work wonderfully to enhance its flavors. Trust our century of experience.
The ultimate pairing
Caviar and vodka, of course! This perfect match in the purest Russian tradition is a safe bet: all the flavors of caviar enjoyed with vodka (non-flavored of course!) will be enhanced.
Try a wine pairing!
Caviar from a French House such as Petrossian naturally pairs with the finest wines. Choose the mineral character of a Burgundy or the brut style of a vintage Champagne with no added sugar to accompany caviar.
The caviar is best enjoyed with simple and refined accompaniments that highlight its delicate flavor. Classic options include warm blinis, crème fraîche, toast or lightly grilled rye bread. You can also add chopped hard-boiled eggs, a touch of lemon or fresh vegetables (cucumber, shallot, dill) to bring freshness and texture. Light pickles can provide an acidic contrast. For drinks, brut champagne, dry white wines (Chablis, Sancerre) or sparkling water pair perfectly with the richness of caviar. The key is sobriety, leaving caviar at the center of the experience.