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France
PRUNIER Classique Caviar – OT
From 401,18 €
Classique Baerii caviar – Prunier
Classique Baerii caviar from Prunier represents one of the most traditional expressions of French caviar production. The method has remained unchanged since 1912 and is based on the same maturation time and the same salting percentage that have made Prunier internationally renowned. The result is a caviar with high consistency, precision, and a recognizable flavor profile.
The caviar is produced from Acipenser baerii and is characterized by its black, uniform eggs with a firm texture. The flavor is intense and full-bodied with pronounced umami, followed by an extremely clean and mineral finish. This balance is precisely why Prunier Classique is often considered among the world’s best Baerii caviars.
Historically, the sturgeons were wild-caught in the Gironde River, but today, as all wild sturgeon fishing is prohibited, Prunier’s sturgeons are farmed in controlled conditions in northern Bordeaux. The farming takes place in Montpon, where water quality, feeding, and growth are closely monitored to ensure optimal raw material quality.
The sturgeon is harvested at an age of 7 to 10 years, after which the roe is matured for 8 weeks in Prunier’s original maturation tins. The 2.8% salting provides structure and depth without overpowering the caviar’s natural flavor.
Specifications
- Baerii caviar
- Acipenser baerii
- Origin France
- Farmed in Montpon, Bordeaux
- Sturgeon age 7 to 10 years
- Maturation 8 weeks
- Salt 2.8 percent
- Color black eggs
Taste
Taste: intense, full-bodied, and clean
Mineral finish with a long aftertaste
Wine pairing
Blanc de Noir Champagne
Full-bodied white wine such as Condrieu from the Northern Rhône
Storage and handling of caviar
When you receive your caviar, it should be taken out of the styrofoam box immediately and placed at the back of the refrigerator. Here the temperature is typically between 0 and 2 °C, which is the correct storage temperature for caviar.
If the tin is stored unopened at the back of the refrigerator, the caviar will keep at least until the best-before date, which is indicated on the underside of the tin. This shelf life assumes that the tin is not opened.
After opening, the caviar should be stored in the refrigerator with the lid clicked back on correctly. Once opened, it is recommended to use the caviar within 2 to 4 days to maintain optimal quality and flavor.
Caviar is a very delicate raw ingredient and easily absorbs flavors from its surroundings. It is therefore important always to use neutral serving utensils. The most commonly used materials are mother-of-pearl and horn, as these do not impart flavor and therefore preserve the caviar’s clean and mineral profile.
Opening instructions for maturation tins
- Lay the tin down on the table, with the bottom facing you.
- Then pull the rubber band away from you, so that the rubber band is now only on the upper part of the tin.
- Then force the palette knife in at the upper part of the tin’s opening and guide it all the way around until the opening meets again, a bit like loosening a cake from a springform pan.
- Carefully twist the upper part of the tin just a little and tap a couple of times on the top of the lid. Continue this process until you can hear that the vacuum is gone.
- Lift the lid carefully – and now the caviar presents itself beautifully, with a perfectly sharp surface.
Classique Baerii caviar – Prunier
Classique Baerii caviar from Prunier represents one of the most traditional expressions of French caviar production. The method has remained unchanged since 1912 and is based on the same maturation time and the same salting percentage that have made Prunier internationally renowned. The result is a caviar with high consistency, precision, and a recognizable flavor profile.
The caviar is produced from Acipenser baerii and is characterized by its black, uniform eggs with a firm texture. The flavor is intense and full-bodied with pronounced umami, followed by an extremely clean and mineral finish. This balance is precisely why Prunier Classique is often considered among the world’s best Baerii caviars.
Historically, the sturgeons were wild-caught in the Gironde River, but today, as all wild sturgeon fishing is prohibited, Prunier’s sturgeons are farmed in controlled conditions in northern Bordeaux. The farming takes place in Montpon, where water quality, feeding, and growth are closely monitored to ensure optimal raw material quality.
The sturgeon is harvested at an age of 7 to 10 years, after which the roe is matured for 8 weeks in Prunier’s original maturation tins. The 2.8% salting provides structure and depth without overpowering the caviar’s natural flavor.
Specifications
- Baerii caviar
- Acipenser baerii
- Origin France
- Farmed in Montpon, Bordeaux
- Sturgeon age 7 to 10 years
- Maturation 8 weeks
- Salt 2.8 percent
- Color black eggs
Taste
Taste: intense, full-bodied, and clean
Mineral finish with a long aftertaste
Wine pairing
Blanc de Noir Champagne
Full-bodied white wine such as Condrieu from the Northern Rhône
Storage and handling of caviar
When you receive your caviar, it should be taken out of the styrofoam box immediately and placed at the back of the refrigerator. Here the temperature is typically between 0 and 2 °C, which is the correct storage temperature for caviar.
If the tin is stored unopened at the back of the refrigerator, the caviar will keep at least until the best-before date, which is indicated on the underside of the tin. This shelf life assumes that the tin is not opened.
After opening, the caviar should be stored in the refrigerator with the lid clicked back on correctly. Once opened, it is recommended to use the caviar within 2 to 4 days to maintain optimal quality and flavor.
Opening instructions for maturation tins
- Lay the tin down on the table, with the bottom facing you.
- Then pull the rubber band away from you, so that the rubber band is now only on the upper part of the tin.
- Then force the palette knife in at the upper part of the tin’s opening and guide it all the way around until the opening meets again, a bit like loosening a cake from a springform pan.
- Carefully twist the upper part of the tin just a little and tap a couple of times on the top of the lid. Continue this process until you can hear that the vacuum is gone.
- Lift the lid carefully – and now the caviar presents itself beautifully, with a perfectly sharp surface.
SKU: 22334655
Latin name: Acipenser Baerii
Taste: Intense, full-bodied, pure, deep umami, mineral-like
Color: Black
Texture: Soft
Brand: PRUNIER
Country: France
Production: Ripened for 8 weeks in original ripening tins
Storage: Chilled product
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
- If you are interested in a made-to-order item, please contact us at sales@gourmetengros.com.
Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
