Nos caviars
Caviar
The House of Petrossian offers you a selection of exceptional caviars, each with unique flavors and outstanding quality. Whether you're an enthusiast, a connoisseur, or new to caviar, discover the finest sturgeon varieties—from Beluga to Baeri, including the essential Ossetra, as well as our Pressed Caviar and the rare Persicus caviar.
 Caviar Ossetra
Ossetra Caviar
Prisé pour son goût subtil, à la fois iodé et légèrement noisetté, l'Ossetra se distingue par une texture fondante qui sublime les accords gastronomiques.
Caviar Baeri Baika
Baeri Caviar
Baeri Baïka® caviar, or Acipenser baeri from its Latin name, is a House classic. This caviar has a briny dominance paired with an intense flavour, and always impresses even the most demanding of caviar-lovers with its complex taste and long finish.
 Caviar Daurenki®
Daurenki® Caviar
Daurenki® caviar is a beautiful caviar with large, luminous, golden-bronze eggs and a characteristic buttery taste. The fruit of the union between Huso dauricus and Acipenser schrenki, this caviar is appreciated for its sweetness and the size of its eggs.
 Caviar Sevruga
Sevruga Caviar
Sevruga caviar is as delicate as it is rare and coveted. It is highly appreciated for its strong flavour and delicate eggs. Buy online for delivery within 24 h.
 Caviar Acipentris®
Acipentris® Caviar
This rare caviar, with translucent grey hues reminiscent of Beluga, offers a firm, rolling texture that then melts like an Ossetra. The tasting experience continues with an explosion of highly complex aromas. Finally, the finish reveals a pronounced iodine-rich intensity, a hallmark of this caviar’s remarkable persistence on the palate.
 Caviar Beluga
Beluga Caviar
Beluga caviar is considered to be an exceptional caviar thanks to its egg size, colour, and flavours. Discover how to savour this rare and prestigious delicacy.
 Caviar Persicus
Persicus Caviar
Créations caviar
Caviar Creations
Petrossian continues to innovate with caviar creations: Rybaloff™ (caviar bottarga), Talisman (liquid caviar), Fleur de caviar® (dried, to use in a mill), Papierusse® (a thin sheet), caviar butter... Taste caviar in a new light and enhance your dinners with our exclusive House creations.
 Sélection Royal
Royal Caviar
Royal caviar is selected for its powerful and generous flavor. Discover our Beluga, Ossetra, Baïka®, and Daurenki® caviars, refined and selected in Royal version.
 Sélection Tsar Impérial®
Tsar Impérial™ Caviar
Le caviar Tsar Impérial®, c'est l'assurance d'une puissance équilibrée et d'une belle longueur en bouche. Retrouvez nos caviars Beluga, Ossetra, Baïka®, Daurenki® et Alverta® affinés et sélectionnés en catégorie Tsar Impérial®.
 Caviar Ossetra Spécial Réserve®
Spécial Réserve Caviar
Chaque caviar Spécial Réserve® est unique. Son élégance et ses arômes parfaitement développés en font le caviar le plus prisé, symbole de l'excellence Petrossian.
 Sélection Tsar Impérial®
Small Caviar Tins
Découvrez nos petites boîtes de caviar 30g ou plus. Tous les prix et goûts : caviar osciètre, sevruga, beluga, baeri... Livraison réfrigérée gratuite en 24h
 Trouvez votre caviar idéal
Caviar Guide
The French house Petrossian offers you its expertise, developed over nearly a century and renowned worldwide. In addition to our caviar guide, explore Petrossian recipes and learn how to pair your caviar in original and unexpected ways.
 Grossiste Caviar
Caviar Wholesaler
Petrossian is your trusted distributor of exceptional sturgeon roe, serving top restaurants and gourmet retailers with unmatched expertise and commitment to excellence.
 Recettes caviar
Recipes with Caviar
Sélection Royal
Our Bestsellers
Whether you're a curious enthusiast or a seasoned connoisseur, indulge in our most loved products — perfect as a prestigious gift or for an exceptional tasting experience.
 Caviar Alverta® Spécial Réserve® 1 kg
For Cooking
Caviar Baeri Baïka® Royal

Black Caviar

 caviar restaurant
Caviar for Foodservice Professionals
True black caviar comes exclusively from sturgeon. The most renowned species include Beluga, Ossetra, and Baerii, each producing caviar with its own distinctive characteristics.
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Recipes
 
Pommes de terre sautées et crème fraîche au caviar

Sautéed Potatoes with Crème Fraîche and Caviar

Discover this recipe for sautéed potatoes with crème fraîche and caviar from Week Basket #3, special lockdown edition. Free delivery across France.

35 min

Easy

4 pers.

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Purée de pommes de terre et caviar Daurenki®

Mashed potatoes with Daurenki® caviar

For Valentine’s Day, cook a star-restaurant-worthy dinner with this quick and easy recipe. Discover our secrets for a creamy and flavorful mashed potato, topped simply with a generous spoonful of caviar.
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Griset à la flamme, concombre, fraise verte et caviar Daurenki selon Nicolas Carro

Flame-grilled Griset, cucumber, green strawberry, and Daurenki caviar by Nicolas Carro

Michelin-starred chef Nicolas Carro from Carantec presents his first book: a 224-page journey of exceptional recipes and encounters with his favorite producers. Among them, this delicate recipe featuring griset and cucumber, enhanced with a touch of Petrossian caviar, perfectly reflects his universe: creativity, elegance, and respect for the product.

Ingredients for 6 people
Griset or grey sea bream

  • 2 grisets, 500 g each

  • Fine salt and freshly ground pepper

  • 10 cl olive oil

Scale the fish and reserve the scales. Fillet, debone, and portion. Reserve the fish belly. Season fillets and lightly oil. Cook over flame.

Cucumber flower and kohlrabi

  • 2 kohlrabi

  • 1 cucumber

  • 30 cl pickle base

  • 10 cl olive oil

  • Fine salt

Peel kohlrabi, cut into 18 cm × 3 cm strips. Vacuum with pickle base for 15 min. Slice cucumber lengthwise, cut 18 cm × 3 cm strips. Reserve trimmings. Season with olive oil and salt, vacuum twice. Roll 2 cucumber and 2 kohlrabi strips into flowers.

Cucumber brunoise with hyssop

  • 1/2 cucumber

  • 9 cl olive oil

  • 3 cl homemade floral vinegar

  • 5 g hyssop

  • Fine salt and pepper

Cut peeled cucumber into brunoise. Season with oil, vinegar, salt, pepper, and chopped hyssop. Vacuum twice, drain.

Micri

  • 1 l water

  • 200 g tapioca

Boil water, cook tapioca 10 min. Blend in Thermomix until translucent. Strain and cool.

Cucumber juice

  • Cucumber trimmings

  • Micri

  • Salt and pepper

Juice trimmings, season, thicken Micri juice by 10% of its weight.

Green strawberry sorbet

  • 200 g green strawberries

  • 2 cl 30% syrup (135 g sugar per 10 cl water)

  • 20 g glucose

  • 1 sheet gelatin

Blend all in Thermomix, add pre-soaked gelatin. Freeze, then process 5x in Pacojet, resting 15 min between passes.

Hyssop mayonnaise

  • 1 egg yolk

  • 15 g mustard

  • 1 dash apple cider vinegar

  • Salt and pepper

  • 8 cl sunflower oil

  • 2 cl hyssop oil

Prepare soft mayonnaise, reserve in a piping bag.

Griset tartare

  • Fish belly

  • 1/4 cucumber

  • 55 g hyssop mayonnaise

  • 1/2 lemon

  • Salt and pepper

Dice fish belly, season with cucumber brunoise, hyssop mayonnaise, lemon zest, salt, and pepper.

Cucumber siphon

  • 50 cl cucumber juice

  • 25 cl 35% cream

  • 5 sheets gelatin

  • 10 cl water

  • 8 g fleur de sel

Dissolve gelatin in hot cream, add all ingredients, blend, strain, fill siphon, add 2 cartridges, serve well chilled.

Finishing and plating

  • 50 g griset scales

  • Fish tartare

  • 30 g Daurenki® Tsar Impérial® caviar

Blanch scales 5x, dry, fry at 180 °C. Plate fish tartare in 9 cm jar, add cucumber siphon and 5 g caviar per person. On plate, arrange kohlrabi-cucumber rose, flame-grilled griset, and green strawberry sorbet. Top with fried scales.

2h

Difficult

6 pers.

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What is black caviar?

Black caviar is the common name for authentic caviar, obtained exclusively from the unfertilised roe of fish belonging to the sturgeon family (Acipenseridae). Depending on the sturgeon species, the maturity of the roe and the maturation process, the pearls can range in colour from pearl grey and brown to deep black.

Today, most caviar is produced through sustainable aquaculture, preserving generations of craftsmanship while helping protect wild sturgeon populations.

Which fish does black caviar come from?

Authentic black caviar comes exclusively from sturgeon. The most prestigious species include Beluga (Huso huso), Ossetra (Acipenser gueldenstaedtii), and Baerii (Acipenser baerii).

Each species produces caviar with a unique identity. Pearl size, texture, colour and aromatic profile all vary according to the species, making every tasting experience distinctive.

How should black caviar be enjoyed?

Black caviar is best served chilled, ideally between 8 and 10°C (46–50°F), to preserve the full finesse of its flavours.

It is best enjoyed on its own using a mother-of-pearl, horn or wooden spoon, or accompanied by warm blinis, steamed potatoes or a touch of crème fraîche.

To fully appreciate its complexity, pair it with understated accompaniments such as a Brut Champagne or well-chilled vodka, which enhance the elegance of the caviar without overpowering its delicate flavours.

Not to be confused with finger lime or lumpfish caviar

Despite their names, finger lime (also known as caviar lime) and black lumpfish caviar have no connection to genuine sturgeon caviar.

Finger lime is an Australian citrus fruit whose tiny juice vesicles resemble caviar pearls.

Lumpfish caviar, on the other hand, consists of fish roe, often dyed black or red. Although widely enjoyed, it is not considered true caviar in the gastronomic sense.

Legally, only sturgeon roe may bear the designation "caviar."