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Caviar House & Prunier – 1000 years of history in a tin
The history of caviar is long and intertwined with religion, aristocracy and royal decadence. Already nearly 1000 years ago, the Russian Orthodox Church established that sturgeon and its roe should be a main meal during the four annual fasting periods. In 1695, caviar was further elevated when Tsar Peter the Great declared it a “royal fish” – thereby reserving it for the elite.
Caviar was so important to Russia that the harvest season of the Volga River was marked – even church bells fell silent when the first sturgeon were caught. And to this day, the church still recommends that caviar be enjoyed on special occasions.
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Prunier & the Russian influence in Paris
In 1892, the Franco-Russian alliance was established – the same year Alfred Prunier moved his famous oyster and champagne bar to Rue Duphot in Paris, just ten minutes from the Russian embassy. Here, Prunier was quickly introduced to caviar, and in the early 1900s, Restaurant Prunier and Ritz Paris were among the first to include Russian caviar as a permanent part of the menu.
When Sergey Diaghilev introduced the Russian Ballet in Paris in 1907, it led to a wave of Russian influence among the Parisian upper class. The murder of the Russian royal family in 1918 and the subsequent collapse of the aristocracy meant that caviar became a symbol of the lost luxury and extravagance of the tsar’s court. During this period, Prunier became the world’s leading distributor of Russian caviar.
The Rebeiz family and the birth of Caviar House
In 1966, George Rebeiz visits Paris together with his five-year-old son, Peter. They meet the Iranian caviar trader Mr. Anizadeez, who opens an original 1.8 kg tin and tests the oil quality by placing a piece of gold on top of the roe. The gold piece does not sink – a sign of optimal texture.
Peter tastes and approves the caviar, but George insists on checking all 50 kilos. Only 10 kilos meet the requirements – the rest are too salty, too oily or from old catch. The same day, they are introduced to Mrs. Devalou, sister of the prince responsible for the export of Iranian caviar. To be able to import, George must accept an order of 500 kilos. He does – and Caviar House is born.
The merger with Prunier
Today, Caviar House & Prunier is a fusion of two strong caviar traditions – the Russian origin and the French gastronomic finesse. The company works with hand-selected caviar of the highest quality, without compromise and with full control over origin, maturation and distribution.
A choice for professionals
Caviar House & Prunier is today synonymous with authenticity, terroir and exceptional quality – preferred by chefs, sommeliers and food enthusiasts who place the highest demands on their ingredients.