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The excellence of French caviar by FAUCHON: flavours and traditions.

A symbol of luxury and rarity, FAUCHON caviar celebrates the excellence of French craftsmanship. Sourced from the pristine waters of fish farms in Nouvelle-Aquitaine, it embodies one of France's most prestigious products. Our selection of sturgeon eggs is distinguished by its delicate grains and melting texture, revealing incomparably refined, briny flavors. This unique terroir imparts subtle notes to our caviar, typical of the finest caviars.


Selected by Sébastien Monceaux, Executive Chef of FAUCHON, each caviar is the result of a collaboration with passionate producers from the Aquitaine region, guarantors of French excellence and ancestral know-how. We work with local producers to offer an exceptional product to the most discerning connoisseurs.

(10 products)

Discover the associated recipe

Riso de pâtes aux langoustines et caviar
Pasta riso with langoustines and caviar Discover

Discover the associated recipe

Pasta riso with langoustines and caviar

Ce plat met en valeur des saveurs riches et marines grâce à l'association des crevettes sautées et d'un riso onctueux à la bisque. La fraîcheur de la cébette et du citron confit contraste délicatement avec la douceur du mascarpone, tandis que l'ajout de coriandre et d'une cuillère de caviar apporte une touche finale luxueuse. Une présentation élégante qui saura séduire les palais à la recherche d'un équilibre entre finesse et intensité. 

Sébastien Monceaux

Chef Exécutif FAUCHON Paris

Fauchon answers your questions about Caviar

Discover an exquisite selection of high-end caviars: Baeri, Osciètre and Beluga are honored to allow all gourmets to offer the taste experience that suits them. Each of our caviars is carefully sourced from fish farms in Aquitaine, where sturgeon are raised with ancestral know-how and special attention to their well-being.

Baeri de Fauchon caviar, a real gateway to the world of caviar, is a real delight for the taste buds. Its 8-month aging gives it an explosion of harmoniously fruity and iodized flavours, while its brilliant grain perfectly combines roundness and firmness for a unique taste experience. Mature or refined, its tasting, alone, with a spoon; the box simply placed on a bed of ice is a pleasure.

If Baeri caviars are commercially available from 3 months of aging, those we offer at Fauchon are all matured for 8 months. This careful ripening gives the eggs time to fully develop their fruity and iodized flavors, while preserving their unique texture.

Osciètre de Fauchon caviar comes from our exclusive production of sturgeon Gueldenstaedtii for a finished product of superior quality. Its firm grains with golden hues roll under the palate, gradually releasing marine flavors and dried fruit notes, thus offering a sensual and sophisticated tasting.

The Beluga caviar from Fauchon is one of the most prestigious selections in the world. Its very large single grains, firm and with gray reflections, melt delicately under the palate, gradually revealing delicate flavors of a rare harmony. This exceptional taste experience is supported by a remarkable length in the mouth.

Beluga caviar, by its complexity and refinement, is ideally combined with a crystalline white Burgundy adorned with a slight acidity or a white champagne, well balanced, which will highlight its delicate and subtle flavors.

For optimal caviar tasting, avoid any superfluous accompaniment such as herbs or eggs.
Plan a minimum of 15 to 20g per person, and start with a first spoon. It delicately prepares the palate with a generous portion of this noble product. Let the firm and chewy grains of Osciètre caviar roll under your palate, gradually releasing marine flavors and dried fruit notes.
Continue with a second spoon to discover the subtleties of caviar, savoring the iodized flavors, the roundness of the olive and the vegetable notes of flower.
Finally, with the third spoon, you will be fully installed in the experience and can truly appreciate each delicate nuance of this exceptional dish.

We make it a point of honor to promote French excellence through the quality of our caviar. For this, our sturgeons are raised in fish farms in Aquitaine, where their well-being is a top priority. Respect for the animal, the clarity of the water, traditional methods and know-how are essential criteria to guarantee the finesse and power of our caviars.

The time required for production
Caviar production requires exceptional patience. Female sturgeons reach maturity after 7 to 10 years of careful breeding, during which time each specimen is subject to personalized monitoring. The refining process extends over several months. A minimum of 8 weeks is essential to develop the characteristic aromas, while some Houses extend this phase up to 6 months to achieve excellence. Weekly checks mark this critical period: each box is turned regularly and its contents checked by experts. This constant monitoring guarantees optimal maturation of the eggs, gradually transforming the raw material into a gastronomic treasure.

The rarity of sturgeon species
Of the 27 species of sturgeon recorded in the world, 85% are currently threatened with extinction. This alarming situation is the result of historical overexploitation in the Caspian Sea, their main natural habitat. The survival of these ancestral creatures now depends on controlled breeding. Aquitaine producers play a major role in the preservation of the Acipenser Baeri and Osciètre species, which have become extremely rare in the wild. With wild fishing banned since 2008, only a few countries such as Iran maintain limited and strictly regulated production. These draconian regulations explain the exceptional value of caviar on the world market.

The artisanal manufacturing process
The transformation of eggs into caviar requires impeccable technical mastery. The artisans first carefully sift the grains through special stainless steel sieves to eliminate any impurities. The preparation of the brine is a crucial step: the master caviar makers precisely measure the sea salt to obtain a perfect concentration. The grains are then delicately immersed in this bath at a controlled temperature. The packaging stage mobilizes all the ancestral know-how of Aquitaine artisans. Each box receives a precise quantity of grains, meticulously arranged by hand. Delicate kneading ensures an even distribution of the salt before the lid is placed, thus sealing this gastronomic treasure.

Once your can of caviar is opened, place it in the lower part of your refrigerator, away from the door. This area maintains a constant temperature, which is essential for preserving the delicate aromas. For optimal conservation, gently turn your can over once a week. This ensures an even distribution of the grains and preserves their silky texture. Plan to enjoy your caviar within 48 hours of opening to fully enjoy its freshness. A valuable tip: absolutely avoid freezing it, which would destroy the finesse of the eggs and alter their taste qualities.

Learn more about FAUCHON Aquitaine caviar

A treasure from Aquitaine: the elegance of French caviar

FAUCHON pays homage to the French caviar tradition by showcasing iconic sturgeon species raised with respect for nature and time. Our Baeri, Oscietra, and Beluga caviars reveal unique flavor nuances:

  • THEBaeri caviarDelicate and balanced, it seduces with its fruity notes and silky texture.
  • THEOsetra caviarNoble and refined, it offers a range of marine and dried fruit flavors.
  • THEBeluga caviar, rare and sumptuous, fascinates with its large pearl grey grains and its exceptional length on the palate.

Buying FAUCHON caviar: the gourmet luxury experience

Buying FAUCHON caviar means accessing an exceptional gastronomic experience. Our caviar tins are available online or in stores, ready to enhance your festive tables.

Our prices reflect the rarity of the product and the meticulousness of the know-how: the price of caviar per kilo varies according to the species, the aging and the size of the grains, guaranteeing a selection adapted to each gourmet.

Each tin of FAUCHON caviar thus becomes a prestigious gift, a symbol of elegance and taste, perfect forto give or to treat yourselfan exceptional moment.

FAUCHON Paris caviar tasting advice

For the perfect tasting experience, serve your caviar in its tin, simply placed on a bed of ice, using a mother-of-pearl spoon. Enjoy it neat, without any accompaniment, to fully appreciate the richness of its aromas.

However, for those who prefer a more indulgent touch, you can delicately accompany it with warm blinis, lightly buttered toast, or a dollop of unsalted crème fraîche. The important thing is that the accompaniment remains neutral so as not to overpower the delicate flavor of the caviar.

Read our article:What to eat caviar with

Fauchon answers your questions about caviar

Where to buy FAUCHON caviar in Paris?

Our Aquitaine caviars are available in theFAUCHON Paris boutiques, as well as online atfauchon.comYou will find a selection of caviar tins ready to give as gifts, presented in elegant cases.

What is the price of FAUCHON caviar?

The price of FAUCHON caviar per kilo varies depending on the species (Baeri, Osetra, or Beluga) and the quantity chosen. Our offerings range from accessible tasting portions to prestige tins for connoisseurs.

Why is FAUCHON Aquitaine caviar exceptional?

FAUCHON Aquitaine caviar embodies the excellence of French craftsmanship. Raised in the pristine waters of Southwest France, it is distinguished by its subtle balance between briny sweetness and aromatic finesse. Our partner producers adhere to traditional methods and an eight-month maturation process, guaranteeing silky-smooth grains with delicate fruity notes. A true symbol of French gastronomic luxury, FAUCHON Aquitaine caviar combines tradition, elegance, and refined taste.

What types of caviar do you offer at FAUCHON Paris?

Discover an exquisite selection of premium caviars: Baeri, Osetra, and Beluga. These caviars allow discerning palates to indulge in the perfect tasting experience. Each of our caviars is carefully sourced from fish farms in Aquitaine, where sturgeon are raised using time-honored techniques and with meticulous attention to their well-being.

How would you describe the taste of Baeri caviar from FAUCHON?

Fauchon's Baeri caviar, a true gateway to the world of caviar, is a genuine delight for the palate. Its eight-month maturation process gives it an explosion of harmoniously fruity and briny flavors, while its glossy grain perfectly balances roundness and firmness for a unique tasting experience. Whether mature or aged, enjoying it on its own, by the spoonful, or simply placing the tin on a bed of ice, is a pleasure.

What is the aging period for FAUCHON Baeri caviar?

While Baeri caviar is available commercially with a minimum aging period of 3 months, the caviar we offer at Fauchon is all aged for 8 months. This meticulous aging process allows the eggs to fully develop their fruity and briny flavors, while preserving their unique texture.

What is the price of Baeri caviar from FAUCHON?

The price of Baeri caviar depends on the chosen format. Our caviar tins range from 60 to 460 euros depending on the quantity selected.

What characterizes FAUCHON's Oscietra caviar?

Fauchon's Oscietra caviar comes from our exclusive production of Gueldenstaedtii sturgeon, resulting in a superior quality finished product. Its firm, golden-hued grains roll across the palate, gradually releasing marine flavors and notes of dried fruit, offering a sensual and sophisticated tasting experience.

What is the price of Oscietra caviar at FAUCHON?

The price of Oscietra caviar depends on the chosen format. Our caviar tins range from 75 to 600 euros depending on the quantity selected.

What are the specific characteristics of Beluga caviar?

Fauchon's Beluga caviar is one of the most prestigious selections in the world. Its unique, very large, firm grains with grey highlights melt delicately on the palate, gradually revealing exquisitely harmonious flavors. This exceptional taste experience is complemented by a remarkably long finish.

What wines or champagnes do you recommend to accompany Beluga caviar?

Beluga caviar, due to its complexity and refinement, pairs ideally with a crisp white Burgundy adorned with a slight acidity or a well-balanced Blanc de Blancs champagne, which will highlight its delicate and subtle flavors.

What is the price of Beluga caviar at FAUCHON?

The price of Beluga caviar depends on the chosen format. Our caviar tins range from 500 to 1250 euros depending on the quantity selected.

How do you recommend enjoying caviar at FAUCHON?

For aOptimal caviar tastingAvoid any unnecessary accompaniments such as herbs or eggs.

Allow at least 15 to 20g per person, and start with a spoonful. This will delicately prepare the palate with a generous portion of this exquisite product. Let the firm, golden-brown grains of Oscietra caviar roll across your palate, gradually releasing the marine flavors and notes of dried fruit.

Continue with a second spoonful to discover the subtleties of the caviar, savoring the iodine flavors, the roundness of the olive and the vegetal notes of flower.

Finally, by the third spoonful, you will be fully immersed in the experience and will be able to truly appreciate every delicate nuance of this exceptional dish.

What are the criteria for raising sturgeon to produce high-quality caviar?

We pride ourselves on promoting French excellence through the quality of our caviar. To this end, our sturgeon are raised on fish farms in Aquitaine, where their well-being is a top priority. Respect for the animal, crystal-clear water, and traditional methods and expertise are essential criteria for guaranteeing the finesse and intensity of our caviars.

Why is caviar so precious?

The time required for production

Caviar production requires exceptional patience. Female sturgeon reach maturity after 7 to 10 years of meticulous rearing, during which each specimen receives personalized attention. The maturation process extends over several months. A minimum of 8 weeks is essential to develop the characteristic aromas, while some producers extend this phase to 6 months to achieve excellence. Weekly checks punctuate this critical period: each tin is regularly turned over and its contents verified by experts. This constant monitoring guarantees optimal maturation of the eggs, gradually transforming the raw material into a gastronomic treasure.

The rarity of sturgeon species

Of the 27 sturgeon species found worldwide, 85% are currently threatened with extinction. This alarming situation stems from historical overfishing in the Caspian Sea, their primary natural habitat. The survival of these ancient creatures now depends on controlled farming. Producers in the Aquitaine region of France play a major role in preserving the Acipenser baeri and Oscietra species, which have become extremely rare in the wild. With wild fishing banned since 2008, only a few countries, such as Iran, maintain limited and strictly regulated production. This stringent regulation explains the exceptional value of caviar on the global market.

The artisanal manufacturing process

Transforming sturgeon eggs into caviar requires impeccable technical skill. The artisans begin by meticulously sifting the grains through special stainless steel sieves to remove any impurities. Preparing the brine is a crucial step: the master caviar makers precisely measure the sea salt to achieve the perfect concentration. The grains are then gently immersed in this temperature-controlled bath. The packaging stage draws upon the ancestral expertise of the Aquitaine artisans. Each tin contains a precise quantity of grains, meticulously arranged by hand. A delicate kneading ensures an even distribution of the salt before the lid is placed on, thus sealing this gastronomic treasure.

How to store caviar? Our tips

Once you've opened your tin of caviar, place it in the lower part of your refrigerator, away from the door. This area maintains a constant temperature, essential for preserving the delicate aromas. For optimal preservation, gently turn the tin over once a week. This ensures the grains are evenly distributed and maintains their silky texture. Plan to enjoy your caviar within 48 hours of opening to fully appreciate its freshness. A valuable tip: absolutely avoid freezing, as this will destroy the delicate texture of the eggs and alter their flavor.