The excellence of Caviar Perle Noire comes from its exclusive preserved natural environment, classified NATURA 2000, associated with its artisan expertise.

Why Caviar Perle Noire is so unique?

A sustainable method of production implying the following characteristics:

  • Respect of the area in terms of noise, visual aspect and non-use of agrochemical products on fishes and land.
  • Water quality: the farm is fed by a local small stream through an open cycle system and is naturally recycled. Fresh, clear and calcareous water classified first fish-farming category. Rich in mineral and calcium, this water prevents parasite and earthy taste that may be observed with lower quality caviar.
  • Use of settling pond to release clean water and preserve the classified environment; Quality assured via regular analysis.
  • Low-density of sturgeons for animal welfare. Absence of diseases and curative treatments; non-use of antibiotics.
  • Surroundings as similar as possible to their natural environment. During Winter Season, weather condition are close to natural conditions of sturgeon from Siberia.
  • Use of natural material: earth or stones ponds.
  • Quality diet: the sturgeons benefit from feeding free of GMO and flour from terrestrial animals; they are feed with sustainable fish-meal.
  • Use of pure oxygen is forbidden.
  • Water not artificially warmed to accelerate their growth: 8 to 10 years are needed to collect the roe with an optimal quality. It is the art of patience. This allows sturgeons more time to eat and grow naturally; yielding more fat, lipids and most importantly, a unique and exquisite roe taste.
  • Limited production.

The authorized workshop answers to all European standards of hygiene and traceability (veterinary and CITES). The low-density ponds and free-range sturgeon farming methods, associating to a low salting and traditional refined canned-aging “Malossol” mean that the caviar is the highest quality and has the taste nature intended.

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