Baeri Baïka® Caviar

Less is more! Caviar is best enjoyed on its own for an introduction, or simply on lightly buttered toast or blinis.

Caviar is best enjoyed with a spoon (also known as a "palette") made of mother-of-pearl, stainless steel, or hard wood. Silver should be avoided to prevent any oxidation. To complement your tasting, discover our selection of caviar serviceware.

Ossetra caviar? Baïka® Baeri? Sevruga Steluga®? Daurenki® or Beluga caviar?

To explore our different caviar types and find the one that suits your first tasting experience, we recommend reading the article “Which Caviar to Choose?”, which guides you through the unique characteristics of Petrossian caviars.

You’ll find a variety of caviar recipe ideas on our blog.

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The pairing of white vodka and caviar is an obvious choice — a perfect match in the purest Russian tradition, especially suitable for strong or briny caviars like Baïka®, Sevruga, or Ossetra.

For milder caviars like Beluga, Daurenki®, or Ossetra Impérial, we recommend a lightly dosed champagne or white wines that offer a balanced mix of acidity and maturity to awaken the palate and let the roe release their subtle marine flavors and delicate notes of dried fruits.

Contrary to popular belief, non-dosage champagnes (brut nature) should be avoided, as their sharpness can overpower the caviar.

As a precaution, we do not recommend that our pregnant customers consume caviar.

However, we can suggest pasteurized alternatives such as our taramas or koshkas, including caviar tarama or our wild salmon roe.