- Sturgeon species: The Beluga is the most prestigious (large grains), while the Ossetra offers balanced notes.
- Aromatic profile: Choose the Baeri for its woody mildness or the Daurenki for its golden and buttery reflections.
- Visual criteria: Observe the firmness of the grains, the shine and the uniformity of the colour of the eggs.
- Occasion: Plan tins of 30g to 50g per person for a comfortable and festive tasting.
- Maturation: Favour the "Tsar Impérial®" selections for optimal ageing guaranteeing a unique complexity of flavours.
Choosing caviar is no simple matter. Each sturgeon species produces its own caviar typicity. And even each individual fish is different. Maturation and selection develop further aromas, making each tin of Petrossian caviar unique.
Choosing caviar means choosing a grain size, a colour, a texture and choose your prefered caviar taste. Each species develops its own characteristics and each caviar species undergoes a maturation and selection process that gives it singular aromas. That is why each tin of Petrossian caviar is absolutely unique.
The opportunity to taste caviar does not arise every day. We recommend that you come and taste our caviars in our boutiques to compare each flavour typicity and make an informed choice thanks to the advice of our Caviarologue®!
Guiding newcomers in their choice
To choose caviar, you need to know that each caviar differs by the size of its grains, its colour, its texture and its taste on the palate. Beluga has the largest grains with a pearl grey to anthracite colour and a smooth, silky texture with characteristic buttery notes. Slightly smaller in size, the grains of Daurenki® have a luminous golden appearance, a firmer texture on the palate and a palette of flavours ranging from dried fruits to roasted notes.
Ossetra has medium-sized grains, firm on the palate, with the widest palette of colours (from grey-brown to golden brown) and flavours (briny intensity, dried fruits). Baïka® has the smallest grains (after Sevruga) with a delicate texture and dark brown colour, with a fruity and mineral dominance on the palate. These criteria should be considered with care when choosing caviar. Our maturation and selection work allows us to develop different aromas depending on the species, which we have classified into 3 categories: Royal (powerful, characteristic expected flavour), Tsar Impérial® (balanced intensity, length on the palate) or Spécial Réserve® (elegance, perfectly developed aromas).
What is the difference between French, Iranian, Russian or Italian caviar?
Caviar is distinguished above all by the origin of the sturgeons, the quality of the water, and the expertise involved in farming or maturation. French caviar appeals through its balance and finesse, with elegant, lightly salted grains. Iranian caviar, historically sourced from the Caspian Sea, offers more powerful and iodized flavors. Russian caviar remains associated with the great caviar tradition, with bolder and more marine profiles. Finally, Italian caviar is appreciated for its smoothness, buttery texture, and low salinity.
Which caviar should you choose for a festive meal?
For a festive meal, the ideal choice is a refined caviar accessible to all palates. Ossetra is often considered the best option: its hazelnut notes, melting texture, and elegance on the palate pair perfectly with champagne, blinis, or warm potatoes. For a more prestigious experience, Beluga impresses with the size of its grains and its exceptionally creamy texture.
Which caviar is preferred by Michelin-starred chefs?
Michelin-starred chefs generally favor lightly salted caviars with a clean texture and complex aromas. Ossetra is among the most appreciated references thanks to its buttery, iodized, and slightly nutty notes, which integrate equally well into a pure tasting or a gastronomic dish. Premium French caviars are also highly sought after for their consistency and finesse.
What is the most premium caviar?
Beluga is traditionally considered the most prestigious caviar in the world. Produced from the beluga sturgeon, a rare and slow-growing fish, it stands out for its very large grains, incredibly smooth texture, and exceptional length on the palate. Its rarity and the time required for production make it one of the most luxurious and sought-after caviars.
Which caviar is the mildest / least salty?
Lovers of delicate flavors generally prefer so-called “malossol” caviars, a Russian term meaning “lightly salted.” Ossetra is particularly appreciated for its balance and natural smoothness, with buttery notes and low iodized intensity.
What is the best caviar?
The best caviar depends above all on personal taste and the experience sought. Ossetra is often considered the most balanced, thanks to its aromatic complexity and great elegance. Beluga remains the ultimate luxury reference with its ultra-melting texture, while Sevruga appeals to lovers of more iodized and intense flavors. A great caviar is above all recognized by the quality of its maturation, the freshness of its grains, and the harmony of its flavors.
What is the difference between wild and farmed caviar?
Wild caviar once came from sturgeons caught in the Caspian Sea and certain major rivers. Due to the decline of species, its commercialization is now prohibited. Farmed caviar is now the standard in haute gastronomy. Produced in specialized farms, it offers consistent quality, perfect traceability, and a more sustainable approach. Today’s greatest contemporary caviars come from high-end farms mastering every stage of production and complying with strict specifications.