The trout eggs are collected in December when the trouts reach 1 to 2 years old. Read more

Made with 35% of caviar from Caviar Perle Noire and 65% of artisan salted butter from Périgord (France), this butter caviar is one of the most concentrated and flavored in the market. Read more

Amazing freshness young caviar which reveals the natural taste of salted eggs, without preservative. Read more

This caviar is also called “fresh caviar” due to the short-term maturation of the roe in traditional refined canned-aging Malossol, from two weeks to two months. Read more

Beautiful light roe and delicate flavor. This caviar offers a slightly iodized taste which turns creamy and releases delicate flavored of fresh seaweed and almonds. Read more