What you need to remember:
- Aromatic palettes: Flavours range from marine iodine notes to hints of butter, hazelnut or dried fruit.
- Texture on the palate: The pleasure comes from the contrast between the firmness of the grain and its melting, creamy centre.
- Length on the palate: An exceptional caviar leaves a persistent and complex impression long after tasting.
- Nuances by species: Beluga is creamy, Ossetra is balanced and iodised, while Baeri is more woody.
- Influence of salt: Perfectly mastered salting highlights the delicacy of the eggs without ever masking their original flavour.
What does caviar taste like? Each sturgeon species has its own specific characteristics in terms of grains, texture and flavour. Follow the guide to choose the caviar that suits your taste and make your tasting experience a success.
Describing the taste of caviar is not easy and is also a matter of personal perception! Here are a few guidelines to help you define the caviar that best suits your taste. Daurenki® offers balanced iodised notes with dried fruit aromas. Baïka® has a bold attack, a powerful flavour, low iodine notes and a fruity dominance. Ossetra often presents dried fruit notes, marine flavours and an iodised structure on the finish. Finally, Beluga has a very buttery, rich side with flavours of hazelnut and fresh egg and demonstrates remarkable length on the palate.
Discovering the taste of caviar: tasting is essential
To truly understand the taste of caviar, it is recommended to taste several varieties one after another, in order to clearly distinguish the differences in intensity, aromas and textures depending on the species. Consider ordering several small tins of caviar for your tasting session.
Taste in store
Visit our boutiques to taste and compare each type of caviar. Our caviarologue® experts will help you refine your choice through a tasting of several caviars to better understand their flavours.