The Preferred Caviar of Gourmet Chefs
Ossetra caviar, matured over 7 to 9 years, offers an unparalleled taste experience. Esteemed by gourmet chefs, this caviar's eggs are sourced from the Russian sturgeon, a distinguished species native to the Caspian Sea. The roe's black grains, adorned with exceptional golden highlights, deliver a remarkable sensory journey.
The « Royal » selection of Ossetra Rova caviar, cultivated under extraordinary conditions at an elevation of 1,400 meters in Mantasoa, is a culinary gem. This distinct setting imbues the sturgeon eggs with unparalleled quality and uniqueness. The pristine, cool waters of Lake Mantasoa create the perfect habitat for nurturing these valuable fish.
With a sophisticated, dark hue, the 2.8mm-sized grains present a spectrum of subtle flavors, ranging from rich buttery notes to a hint of iodine. Their exclusivity and the painstaking care taken during production render them a sought-after and luxurious component of fine dining.