La Maison Nordique

Caviar from the Siberian sturgeon (Acipenser baerii). It is distinguished by its medium-sized, dark-colored roe. Its texture is firm and its taste offers woody and earthy notes. Ideally enjoyed pure or on a warm blini.

Caviar produced locally in France, in the Sologne region. Appreciated for its great freshness and quality. It generally presents delicate and balanced flavors, with a pleasant texture.

Caviar from the Russian sturgeon (Acipenser gueldenstaedtii) raised in Sologne. Its roe, with golden to brown reflections, is renowned for its firmness. It offers a complex flavor with marine and hazelnut notes.

Also known as Schrenki, this caviar has firm roe of amber to golden color. Its taste is rich and buttery, sometimes reminiscent of the prestigious Beluga.

The most prestigious of caviars, from the Huso huso sturgeon. It is characterized by its very large pearl-grey roe and its fine membrane. Its texture is creamy and melting, with an incomparable buttery taste.

A concentrated caviar paste made from crushed or broken roe. The texture is dense and creamy, reminiscent of tapenade. Its taste is very powerful, salty, and iodized. Perfect as a condiment or on toast.