Le Grand Caviar was born from a passion for purity, tradition, and timeless luxury. Guided by centuries-old techniques and a modern vision, we honor the delicate craft of caviar—from river to refinement. Each pearl tells our story: one of precision, respect, and an enduring love for excellence.
Le Grand Caviar is crafted with patience and precision. From selecting the finest sturgeon to harvesting at the perfect moment, every step reflects care and expertise. The result is smooth, delicate eggs with bold flavor and the signature ‘pop’ that true connoisseurs deeply admire.
The moment a sturgeon is ready is fleeting - just a few days before she would naturally release her roe. This timing is critical. When perfectly ripe, the eggs are firm, rich, and carry the exquisite 'pop' that defines world-class caviar. Collected too soon, they're soft and fatty; too late, and they disintegrate into a milky texture unfit for refinement
Our process begins with the gentle stunning of the fish - done with utmost care and respect - followed by the manual removal of the ovaries. Precision is key: each movement matters. The roe is then carefully separated by hand, using traditional mesh sieves to release the pearls from their membranes.
Once the eggs are free from the sac, they are delicately rinsed in chilled water. After draining, a fine mineral salt - harvested from ancient mines - is added by weight. This age-old method is known as malossol, meaning 'little salt,' and preserves the integrity of flavour while extending freshness naturally.
This part of the process hasn't changed for over a century. Every egg is tasted, inspected, and graded before being placed into lacquered tins - a mark of both preservation and presentation.
Our commitment lies not only in sourcing excellence but in celebrating caviar's story - from ancient rivers to modern refinement. With respect for tradition and a vision for the future, Le Grand Caviar is more than a product. It's a legacy reborn, one golden pearl at a time.
