Page 64 - CAVIAR GUIDE

Kaspia Caviar – Parisian Elegance

Since 1927

Founded in Paris in 1927, Maison Kaspia has been The Kaspia Experience
synonymous with refined luxury and timeless French Kaspia’s caviar is always served in the traditional Parisian
gastronomy. More than just a restaurant or boutique, style:
Kaspia elevated caviar into an art form — a ritual of Presented in crystal bowls over ice.

indulgence celebrated by royalty, celebrities, and Accompanied by warm blinis and boiled potatoes.
gourmets for nearly a century. Paired with chilled champagne, vodka, or fine wines.
A World of Flavors This ritual has become a hallmark of the brand,
Kaspia offers a meticulously curated selection of the embodying both heritage and modern sophistication.
world’s finest caviars, each with its own distinct Global Legacy
character: From its legendary salon at Place de la Madeleine in
Beluga (Huso huso) – The rarest and most prestigious. Paris, Kaspia has expanded its reach to international
Large, pearly-grey grains with a delicate, creamy capitals including London, New York, Dubai, Moscow,
texture and a long, elegant finish. and beyond. Yet everywhere, the essence remains the
Ossetra (Acipenser gueldenstaedtii) – Medium-sized same — caviar as an art of living.
grains, ranging from golden to dark brown. Known for
its nutty, slightly fruity taste and firm texture, making it
one of the most versatile favorites.
Sevruga (Acipenser stellatus) – Smaller grains with a

distinctive, intense brininess. Appreciated for its bold
and aromatic profile, perfect for true caviar
enthusiasts.
Baeri (Siberian sturgeon) – Smooth, silky eggs with a
clean, fresh marine flavor. A contemporary classic,
often paired with champagne or vodka.
France Caviar Guide | Special Edition 64