The Light-Grained Caviar of Michelin-Starred Restaurants
Ossetra caviar, taking 7 to 9 years to mature, is a standard of excellence for Michelin-starred chefs. It is a marvel in its complexity, striking a balance between mildness and potency. Sourced from the Russian sturgeon, an anadromous species from the Caspian Sea, it features precious, clear pearls tinged with gentle green nuances, creating an unparalleled sensory experience.
A rare find, the Ossetra « Imperial » from Rova represents a minuscule portion of the annual caviar output from the Malagasy farm. Adhering to the most stringent selection standards, it stands out as a distinguished Acipenser vintage. The sturgeons are nurtured in an expansive 1,800-hectare lake, located more than 1,400 meters above sea level. This idyllic setting is akin to a garden of Eden, dedicated to the production of Madagascar's exceptional caviar.
The Ossetra Impérial's color spectrum is varied, encompassing shades from anthracite gray to khaki and olive green. The pearls, measuring 2.9mm in diameter and characterized by their delicate minerality, are exquisitely fine. This caviar, with its nuanced and rich flavor profile that ranges from buttery to avocado to marine, offers a textured taste experience that is both light and dense, taking you on a genuine sensory voyage.
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