Oscietra Royal
Pure flavours of brown pearls
Produced after 7 years, the taste signature of Oscietra caviar comes from the unique balance between hazelnut notes and delicate marine flavours. With their firm texture, the delicate, shimmering bronze grains roll sensually on the tongue for one of life’s rarest experiences.
The Acipenser farm where Rova Caviar Madagascar is produced nestles in the heart of Mantasoa, perched at an altitude of 1,400 m. The fresh, pure lake water is an ideal home for the Acipenser Gueldenstaedtii species, the origin of leading Chefs’ favourite Oscietra caviar.
This refined food is on sale exclusively in the Concept Store of the Galerie du Ritz, Paris, and on our website.
Ingredients
Sturgeon eggs, 100% pure salt from Diego Suarez, Madagascar, or sea salt without additives from Madagascar, or laboratory salt, preservative (E285), allergen: fish
Origin
Eggs imported from Russia and raised at the Acipenser farm, in Mantasoa, Madagascar
Brand
Rova Caviar Madagascar
Product preservation
Up to 45 days before opening in the refrigerator at 0°C to 4°C
Scientific name
Acipenser Gueldenstaedtii
Your Rova Caviar has been carefully delivered to you with a refill of ice in an insulated bag to ensure that it remains at the perfect temperature during transport. After removing your tins of caviar from the isothermal bag, place them horizontally in a refrigerator set between 0°C to 4°C. Respecting these temperatures is essential to guarantee the excellence of Rova Caviar until the expiration date written on the back of each tin before opening. After the opening, your caviar tin can be kept in the refrigerator for up to 24 hours.
Rova Caviar Madagascar is committed to the environment and invites you to respect the sorting of your caviar tins once consumed.
The Acipenser farm where Rova Caviar Madagascar is produced nestles in the heart of Mantasoa, perched at an altitude of 1,400 m. The fresh, pure lake water is an ideal home for the Acipenser Gueldenstaedtii species, the origin of leading Chefs’ favourite Oscietra caviar.
Gel ice pack
Insulated bag
In order to meet international travel standards, we recommend that you respect the quantity of caviar allowed. From France, if you are travelling within France or the European Union, the quantity of caviar carried is not limited. However, outside the European Union, you may not exceed 125g of caviar per person in your personal hold baggage. In Madagascar, if you take a domestic flight, the quantity of caviar is not limited.
Rova Caviar recommends that you place the caviar flat in your luggage to prevent the grains from spoiling. If you are travelling on a long-haul flight, place two or three gel ice packs in the insulated bag.
Once opened, place the tin on a bed of crushed ice, then serve your caviar with a mother-of-pearl, unvarnished wood or gold spoon (avoid any metal, stainless steel or silver, which may impart a metallic taste to your caviar) and enjoy it according to your full desires and tastes: pure, on toasts, blinis, steamed potatoes, fresh pasta, with or without crème fraîche, as an accompaniment to scrambled or hard-cooked eggs, fresh or smoked salmon, scallop carpaccio, beef tartar…
