Caviar is one of the world's most prized luxury foods. Appreciated for its iodized taste and incomparable texture, which is more or less resistant to the bite depending on the species, caviar can also be enjoyed in Paris in seafood restaurants and grocery stores.
Produced fromsturgeon eggs, there are several varieties of caviar, the most prized being Beluga, Osciètre and Sevruga. Each has its own characteristics in terms of egg size, color and flavor. Beluga eggs, considered the most luxurious, are the largest, light gray to black in color, with a delicate flavor. Osciètre eggs oscillate between golden and brown, with a nutty flavor. Sevruga eggs, on the other hand, are smaller, dark gray or black, with an intense flavor.
Caviar is traditionally served on blinis or potatoes, with or without crème fraîche, and with or without vodka. But it's also possible to enjoy it 'à la royale', by placing a quenelle of caviar between thumb and forefinger, right on the skin, which does not alter the product.
Due to overfishing and growing demand, sturgeons are currently threatened with extinction in parts of Russia, Azerbaijan and other countries around the Caspian Sea. That's why it's so important to eat sturgeon responsibly, to help preserve them and their natural habitats.
Find out where to eat caviar in Paris!
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