Edible Luxury. Production of the French Caviar
The Sturgeons: Nurtured with Care
Prunier sturgeons begin life as small finger-length fish, growing into majestic, steel-grey creatures over eight years. Raised in flowing river water sourced from the Isle, they glide calmly through natural surroundings - far from the artificial pace of closed pond systems.
Each female sturgeon is cared for meticulously and monitored through ultrasound to determine the perfect time for harvest - typically after six to eight years. Only when the roe reaches peak maturity is it delicately collected, producing caviar of remarkable clarity and freshness.
This process, guided by patience and precision, yields caviar of extraordinary quality - while the rest of the fish is also respectfully used, often featured on gourmet menus across the world.
The Art of Caviar Production
While sturgeons take years to mature, the caviar production process itself is swift and precise. Once the roe is delicately extracted, it is gently passed through fine sieves, separating the pearls from surrounding tissue under clear running water.
Each grain is then carefully salted by hand - measured to the gram, using traditional methods passed down through generations. This step enhances both flavour and texture, giving the caviar its signature firmness and depth.
From fish to tin takes just 20 minutes, yet every second demands skill and care. With a discerning eye and time-honoured technique, Prunier transforms each harvest into an extraordinary sensory experience. Creamy, refined, and unforgettable.