Kaviari: a know-how
The "homemade" maturation of caviar
The Kaviari teams select the eggs at the source, which are then "refined" in its laboratories by Bruno Higos, master in caviar. Like a cellar master for wine, he ensures the proper maturation of the grains until the magic moment when the caviar fully reveals its aromas, buttery, iodized or hazelnut.
Thanks to its finely selected caviars, Kaviari now supplies a number of starred chefs in France and abroad. Among them, Alain Ducasse, Yannick Alléno, Alain Passard, Bernard and Mathieu Pacaud, Guy Martin, Éric Pras, Arnaud Lallement... who have placed their trust in him for many years.
The key to its success: a range of farmed caviars worthy of the greatest wild caviars, whose different varieties and taste qualities perfectly meet the requirements of connoisseurs.
Kaviari is also a range of seafood products sourced from all over the world, from Spanish fishing ports to the Greek islands, from the Pacific Ocean to Greenland. The kaviari house thus offers an extraordinary choice where the great classics (lobster, brown crab) rub shoulders with rarer dishes such as octopus from Palamos or crab from Devon.