Once upon a time,in Madagascar
A pioneering venture into caviar farming began. The journey started in 2009 with the establishment of Acipenser, Madagascar's first sturgeon farm. Nestled in Mantasoa, just 20 miles from the capital, Antananarivo, this innovative project was the brainchild of three French entrepreneurs: Alexandre Guerrier, Delphyne, and Christophe Dabezies. Their ambitious goal? To produce caviar in Madagascar that would grace some of the world's most esteemed dining tables. Raised in an unpolluted, natural environment, the farm's sturgeons yield caviar of exceptional size and quality, marking a significant milestone in the world of luxury gastronomy.
Rova Caviar, established on June 26, 2017, coinciding with Madagascar's national holiday, carries a name steeped in national heritage. "Rova", a reference to the Queen's Palace that majestically overlooks the capital city of Antananarivo, is a symbol of national pride and is emblematically represented on its "Black Gold" caviar tins.
Rova Caviar goes beyond offering extraordinary quality pearls; it provides unparalleled tasting experiences. By partnering with world-class Michelin-starred chefs and esteemed spirit distilleries, Rova Caviar takes its collection to new heights with an assortment of unexpected and delightful pairings. These strategic collaborations serve to refine the caviar's allure, forging a memorable gastronomic adventure.
is dedicated to preserving the art of caviar tasting. With plans to offer six exceptional caviars, each sourced from a distinct pure sturgeon species, the brand aims to provide a diverse array of tasting experiences. In the near future, the iconic Beluga and Sevruga caviars will be introduced, further enriching this collection.
A HomeIn harmony with nature
The sturgeon eggs from Acipenser farm are natural marvels, sculpted by the passage of time and their surroundings. Acipenser has chosen a vast, 4,500 acres lake as its Eden, deliberately situating the Rova caviar production far from industrial centers and cities. This privileged location allows for a farming approach that is deeply in sync with nature. Committed to preserving the unique biodiversity of the island, Acipenser farm has taken extensive measures to minimize the environmental impact of its operations. This approach aligns with Maison de Prestige's core values: exceptional craftsmanship, profound respect for the environment and animal welfare, and a commitment to sustainable and responsible social practices. In this way, the farm not only produces exquisite caviar but also upholds the principles of environmental stewardship.
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A TreasureOf Craftmanship
The production of caviar is a true artisanal craft, requiring a series of about a dozen meticulous and delicate techniques to handle these precious sturgeon eggs properly. Under the guidance of some of France's most esteemed houses, our artisans have been thoroughly trained in the traditional arts to bring out the best in this rare delicacy. After a series of careful manual processes, including a precise salting method, the selected eggs earn the esteemed title of caviar. This exquisite delicacy is handled in a low-temperature laboratory to ensure freshness and quality. Once purchased, it is recommended to store the caviar in the refrigerator to fully appreciate its complex taste characteristics. With a vertically integrated system from production at Acipenser to distribution through Rova Caviar Madagascar, the farm assures complete quality control over every aspect of the caviar journey.
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Available within the Concept Store
of the Galerie de l'Hôtel Ritz Paris
15 Place Vendôme - 75001 ParisEvery day from 10 a.m. to 7 p.m.
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