French Caviar Selection | Matured caviar | Le Delas Rungis
Our selection of French Caviar | Matured caviar
Matured for 6 to 8 months in a cold room until its optimum stage, Ébène expresses an intense taste power and exceptional persistence. Iodized but not very salty, it brings notes of oyster, sea urchin and green hazelnut.
Enjoy it ideally in the simplest form (in the original box on a bed of ice), with a spoon (horn, porcelain, or mother-of-pearl), on a bed of crushed ice. It is at the second spoonful that the taste buds will be opened and you will fully appreciate the flavors of butter, hazelnut or oyster... If you want to accompany it, serve it with a warm ratte, mashed potatoes, a cream of cauliflower or a soft-boiled egg.
>> The perfect pairing: a brut blanc de blanc champagne, Chardonnay grape variety, or a dry white wine, Sauvignon grape variety.
Matured for 6 to 8 months in a cold room until its optimum stage, Ébène caviar expresses an intense taste power and exceptional persistence. Iodized but not very salty, it brings notes of oyster, sea urchin and green hazelnut.
Ideally enjoy it in the simplest form (in the original box on a bed of ice), with a spoon (horn, porcelain, or mother-of-pearl), on a bed of crushed ice. It is at the second spoonful that the taste buds will be opened and you will fully appreciate the flavors of butter, hazelnut or oyster... If you want to accompany it, serve it with a warm ratte, a mashed potato , a cream of cauliflower or a soft-boiled egg.
>> The perfect pairing: a brut blanc de blancs champagne, Chardonnay grape variety, or a dry white wine, Sauvignon grape variety.
Matured for 6 to 8 months in a cold room until its optimum stage, Ébène caviar expresses an intense taste power and exceptional persistence. Iodized but not very salty, it brings notes of oyster, sea urchin and green hazelnut.
Ideally enjoy it in the simplest form (in the original box on a bed of ice), with a spoon (horn, porcelain, or mother-of-pearl), on a bed of crushed ice. It is at the second spoonful that the taste buds will be opened and you will fully appreciate the flavors of butter, hazelnut or oyster... If you want to accompany it, serve it with a warm ratte, a mashed potato , a cream of cauliflower or a soft-boiled egg.
>> The perfect pairing: a brut blanc de blancs champagne, Chardonnay grape variety, or a dry white wine, Sauvignon grape variety.
L'Élégant is the oscietra caviar from Caviar Perle Noire, which has been breeding the Acipenser Gueldenstaedtii (Oscietra) sturgeon since 2009. When tasted, this caviar is slightly iodized and then reveals itself to be very creamy with delicate notes of fresh seaweed and almond. If oscietra is rarer than Baeri and therefore more expensive, it is mainly because you have to wait around 12 years before the female gives her first eggs, compared to 7 years for Baeri caviar. Only the most precocious females from this breeding are therefore mature at present.
This iodized plant-based alternative captures the authentic taste of the sea. Scented with seaweed, it captures the essence of the ocean. Ideal for a French aperitif, soft-boiled eggs, leek vinaigrette or fresh goat's cheese. Try it in 120g.
This tangy vegetable alternative adds freshness and pep to your dishes. Add a touch of liveliness to your culinary creations with our tangy vegetable condiment, made with yuzu. Ideal for enhancing oysters, scallops, fillet of sea bream, mature cantal or a chocolate dessert. Try it in 120g.
This truffled vegetable alternative to caviar adds the ultimate touch of luxury to your dishes. Offer a unique gastronomic experience with this truffled condiment, containing 3% black truffle. Its rich, aromatic notes will sublimate your most refined dishes. Ideal for beef carpaccio or brie coulant. Try it in 120g.
This iodized plant-based alternative captures the authentic taste of the sea. Scented with seaweed, it captures the essence of the ocean. Ideal for a French aperitif, soft-boiled eggs, leek vinaigrette or fresh goat's cheese.
This tangy vegetable alternative adds freshness and pep to your dishes. Add a touch of liveliness to your culinary creations with our tangy vegetable condiment, made with yuzu. Ideal for enhancing oysters, scallops, fillet of sea bream, mature cantal or a chocolate dessert.
This truffled vegetable caviar adds the ultimate touch of luxury to your dishes. Offer a unique gastronomic experience with our vegetal truffle caviar, containing 3% black truffle. Its rich, aromatic notes will sublimate your most refined dishes. Ideal for beef carpaccio or brie coulant.
This Ossetra "Élégant" caviar is made from Acipenser gueldenstaedtii sturgeons raised in France. Crafted by Caviar Perle Noire, its large, firm pearls have golden to bronze hues and a refined, lingering flavor with delicate briny notes. Selected by Ledelas.
Culinary uses
Enjoy chilled on its own with a cold spoon or blini and cream. Perfect for hors d'oeuvres, as a topping for raw fish, or to enhance festive dishes like scrambled eggs or scallop carpaccio.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Once opened, consume within 48 hours
► Do not freeze
► Serve well chilled, ideally on ice
This French Baeri caviar from Caviar Perle Noire comes from the Acipenser baerii sturgeon, raised in pristine spring waters in the Périgord region. Its medium-sized grains, ranging from dark brown to anthracite, offer a tender texture and refined flavors with buttery and lightly briny notes. A well-balanced caviar, selected by Ledelas for discerning culinary professionals.
Culinary uses
Best enjoyed on its own, served on a spoon, or with a blini and a touch of cream. Ideal for enhancing festive starters, soft-boiled eggs, or cold preparations such as fish carpaccios.
Storage and preparation advice
► Keep refrigerated between 0 and 4 °C
► Consume shortly after opening
► Serve well chilled, avoiding direct contact with metal
► Prefer mother-of-pearl, glass, or wooden spoons for service