Our environmentally friendly, Ossetra Malossol Caviar from the Aquitaine region of France, is a decadent treat your guests won't forget. The plump silvery grains burst in the mouth with clean, nutty flavor and slick, velvety mouth feel. Truly a treat!
Our Ossetra Malossol Caviar is truly sustainable, harvested from Siberian Sturgeon (Acipenser baerii) humanely-raised in the Aquitaine region of France. The state-of-the-art aquafarm follows the strictest of animal welfare and environmental protocols - its wastewater actually runs cleaner than the same water at entry. The sturgeon benefit greatly from the exceptionally pure water from breeding through harvesting, resulting in quality you can see and taste.
Our Ossetra sized caviar has round, plump grains with a unique, lingering nutty flavor reminiscent of hazelnuts or fresh walnuts. With ultra-silky mouth feel and a color that ranges from clear grey to golden chestnut to deep brown, this buttery caviar is unforgettable.
Before serving, open the vacuum-sealed tin to allow exposure to oxygen for about 15 or 20 minutes, but keep the caviar cold. The best way to do that is to carefully place the tin in a bowl of ice chips. Be sure to scoop the caviar with mother-of-pearl, horn or wooden spoons; never use metal as it can affect the taste.
D'Artagnan caviar is delicious enjoyed simply - atop a round of brioche toast, blini or steamed baby red potato, with or without a dollop of crème fraîche; or in your favorite canapé recipes. While often paired with Champagne, caviar can also be complemented with dry white wine, vodka or sake. Our caviar is available for gift giving in a drawstring muslin keepsake bag with the D’Artagnan logo. Two mother-of-pearl serving spoons are tucked into the bag with the 30g tin of caviar; the 100g tin of caviar is accompanied by four mother-of-pearl spoons.
ingredients: Ossetra roe, salt, sodium borate
"This easy recipe for buttery blinis uses all-purpose flour instead of buckwheat for a light texture and delicate flavor that lets the caviar shine."
"Tender and delicate quail eggs crowned with caviar d'Aquitaine make an elegant hors d'oeuvre any time of year."