PRUNIER Caviar – Pioneers of French caviar since 1920

The story of PRUNIER is the story of how Paris became the world’s capital of caviar – driven by vision, innovation and love for the raw material.

It began in 1892, when Alfred Prunier moved his oyster and champagne bar close to the Russian embassy in Paris. Here, he was introduced to Russian caviar – a symbol of aristocratic extravagance, which quickly found its place on the city’s finest menus, including at the Ritz and Prunier’s own restaurant.

But it was Emile Prunier who, in 1920, created the foundation for what we today know as French caviar. When he discovered wild sturgeon in the Gironde River, he established France’s first caviar production – using only pure river water and salt. The method, and the uncompromising focus on quality, created a product that quickly rivaled Russian exports.

Crisis, ban and rebirth

As overfishing increased, sturgeon fishing was banned in France in 1983. However, in the 1980s, the French state initiated ambitious reintroduction programs based on the Baerii sturgeon, which is closely related to the original European species.

Laurent and Valerie Sabeau from PRUNIER Manufacture were among the pioneers in this work and were behind a new era of controlled, sustainable production of French caviar.

PRUNIER today – 100 years of dedication to caviar

Today, more than 100 years after Emile Prunier initiated the first French production, PRUNIER is recognized as one of the world’s finest caviar producers. Based in Bordeaux, France, and with deep respect for both craftsmanship and the environment, PRUNIER produces caviar that combines intense flavor, delicate texture and uncompromising quality.

Whether you are a restaurateur, sommelier or private consumer – PRUNIER is an obvious choice when only the best is good enough.