Despite being the world’s third largest producer, some people are still unaware that caviar is produced in France. So much for a well established reputation! The fact remains however, France produces a quality caviar. Indeed, some people even demand it, while others “dare” one another to try it (echoing the campaigns led by the Association d’Aquitaine).

Unalike wine or champagne, whose teachings are now well established, the pleasantries of caviar require a bit more work. For example, did you know that there is not just one type of caviar, but many? All as pleasurable as the next! We are talking about species, maturation, colours, textures and tastes. An international experience awaits you; try a hazelnut flavoured Baerii caviar, an avocado flavoured Osciètre caviar and the famous Beluga, renowned for its creamy texture. Imagine the difference between freshly caught caviar and the powered version of a refined caviar… Tasting caviar, whether raw or sublimated by a chef, is a truly intense sensory experience. Think of it as tasing a variety of fine wines!

Thanks to their professional expertise as caviar breeders, producers, selectors, Sturia offers a wide collection of caviar made in Aquitaine. Not only does Sturia enable everyone to find their own preferable caviar, but they also boast a quality and consistency of caviar acclaimed by numerous top chefs in France and around the world.


This pioneer French project in sturgeon breeding has produced caviar for over 25 years. Sturia pays particular attention to respecting fish, the environment and their consumers.

It takes 7 to 10 years for a sturgeon to reach maturity. Its fish farms, fed by naturally healthy springs and streams, offer ideal ponds for the precious fish, which find ample space to develop, feed and evolve serenely. Their food is sourced from sustainable fisheries (IFFO certification) and contains no processed animal proteins or GMOs. Being active in the protection of the Sturgeons environment offers the best guarantee for a good and healthy caviar. Do the math!

During production, the eggs are tasted and sorted by size, colour and firmness. The caviar is then made according to traditional know-how: the grains are delicately sifted by hand, washed with clear water, mixed with salt and finally placed in tins. The maturing process then begins: a few days, a few weeks, a few months…

1. Let’s eat!
True creators, Sturia orchestrates ingredients with dazzling ingenuity. Whether it be exceptional meats, fish and shellfish such as Nicolas Isnard’s gamberoni * or, more simply, Mathieu Martin’s asparagus * or Mauro Colagreco’s beet in a salt crust with caviar sauce *** (signature dish), the artistry never fails to amaze.


2. Apprentice cooks
Don’t forget that caviar is a product that you can enjoy at home, with family or friends! Nicolas Masse** has plenty of recipe ideas that are as easy to make as they are to enjoy: a garnish on strips of avocado sprinkled with coriander and lime; on a sea bream ceviche for a delicate iodine touch, or as a spectacular beef or veal tartar (also works in carpaccio), accompanied by fleur de sel and a drizzle of olive oil.


3. Less is more
Sometimes, to appreciate a products true value, it is enough to taste it in its simplest form. From eggs (soft-boiled, scrambled, cocotte…) to burrata and other cheeses, pasta, and fresh cream (!), caviar, or rather caviars, are not just the exclusive partners of exceptional products; they also hold the ability to transform a simple potato into a gustatory wonder.


4. Nomadic caviar
Finally, caviar can be nomadic – provided it is kept cool during transport. Consider it a small piece of magic able to be transported to the perfect setting. It can be enjoyed on the go, literally and figuratively, a source of instant pleasure spread across a piece of country bread and semi-salted butter or as an ultra-regressive gourmet recipe, improvised by chef Vivien Durand*, on the banks of the Gironde. At the latter, recreate the experience of enjoying caviar in its historic French cradle, a location where caviar sandwiches were eaten as an alternative to ham or pâté in the 1930s/40s.


5. Cheers!
Gone is the exhausted Caviar & Vodka pairing. To (re)-discover all the subtleties of caviar’s intrinsic aromas, we recommend that you accompany your caviar tasting with a brut or extra-but Champagne, or a dry white wine with a mineral or sparkling character to bring out its freshness. Try a fine red wine with a mature caviar, round and powerful enough to respond to the aromatic wine’s flavour.


One of the most prestigious selections, and for good reason, the French Beluga is a particularly recognisable variety with its large grey shaded grains. Since 2008, it’s been bred exclusively in Bulgaria and China. France, however, has been a pioneer in sturgeon breeding. This year, France successfully unveiled the first French Beluga born, bred, and produced in Aquitaine.

The secret has been carefully kept for several years now. Having identified Huso Huso specimens hatching in Aquitaine, Sturia (breeder, producer, selector – refiner of French caviar), engaged in an extensive pampering process. So much so, that it is only at 12 years old (while it is traditionally between 15 and 20 years old) that the first females offered a high quality Beluga caviar. This was certainly due to the optimal breeding conditions. Sturgeons are raised in ponds, at low densities, taking advantage of large spaces to evolve serenely, and of a quality of water and temperature more favorable to their development. It is the largest and biggest sturgeon (which can reach a few hundred kilos and measure several meters…) !

Beluga Sturia caviar has a creamy texture and reveals characteristic notes of almond and tonka bean, with a touch of acidity reminiscent of lime. Its length in the mouth is exquisite !

A “confidential” production but whose tasting has nothing to envy the caviars of yesteryear. Available in limited edition at Sturia. | [email protected]
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