Our selection of French Caviar | Matured caviar

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 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