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The Kaviari Baeri Fermier caviar comes from the Siberian sturgeon, specifically the species of Acepenser Baeri. This caviar contains no preservatives, and only uses salt as additional ingredient. They are small to medium-sized dark grey pearls that exude some golden hues. It’s a wonderful pleasing delicacy with a unique flavor—briny and moderately salty, with delicately smoky notes.
The best way to enjoy Kaviari Baeri Fermier is to make it as simple as you can. Serve it on its own, straight out of the tin with a mother-of-pearl, bone, or wooden spoon (metal will ruin the flavor). you can garnish it with lemon wedges or fresh herbs.
If you prefer to pair it with other foods, you can serve it on small pieces of toasted bread or on blinis, with some crème fraiche or sour cream. Caviar is great to enjoy with Russian vodka, or an extra brut Champagne.
With 40 years of experience, Kaviari is found in the heart of Paris, and is a benchmark in caviar and haute cuisine. Founded by Raphaël Bouchez and Jacques Nebot, they offer the finest caviars with a wide variety of choices.
A family business, Kaviari makes it a point to work closely with fish farmers at every stage of production, committed to being hands-on in everything: natural farming conditions, quality of water, harvesting of eggs, and ripening of grains. They are committed to using artisanal and traditional know-how, and work with the best sturgeon breeding farms in the world.
Today, House Kaviari not only offers the most luxurious caviar, but a myriad of other delicacies. From smoked salmon, rillettes, and roe, to preserves, jams, and blinis, and even tea, their quality remains superior.
Keep your unopened tin of caviar refrigerated at a chilly -1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.