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Caviar is the roe from the sturgeon, the most valuable fish in the world. Their naturally protected surroundings have helped them ignore the evolution of millions of years. Through man’s evolution, the Caspian Sea has remained deep and warm with the sturgeon perhaps our only like to the stimulating, generous tastes and flavours known to our distant ancestors. Caviar is a capsule of invigorating energy, filled with the proteins, minerals, vitamins and oils essential for life. It is eaten in a completely unmodified natural form, through knowledgeable careful handling and perfect transportation and storage. Sturgeon are harvested during the spawning seasons of spring and autumn. Each fish landed is an event in itself. It is numbered and washed before
the precious roe is removed. All surfaces are clean and cleansed to
ensure absolute purity. |
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Only the finest caviar deserves the Princess d'Isenbourg label. Three species of sturgeon give their name to a distinctive caviar.
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| BELUGA (Huso huso) | ||
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The beluga which lives for 100 years, creates large, opalescent grey-blue
caviar with a delicate skin and a palate-tickling flavour. |
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| OSCIETRA (Acipenser gueldenstaedti) | ||
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Living for 50 years, the oscietra is famed for its variegated caviar
traditionally in shades of gold and pale browns. |
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| SEVRUGA (Acipenser stellatus) | ||
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Living for only 30 years this sturgeon creates an intensely dark, almost
luminous, small caviar with a strong yet delicate taste. |
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Home
Champagne | Caviar |
Foie Gras | Black Truffles
| White Truffles | Saffron
Smoked Sturgeon | Fillet
Tolstoy | Morilles & Cèpes
Contact Us
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Copyright © 1998-2008 Princesse d'Isenbourg
et Cie Ltd.
2 Bard Road, Holland Park, London W10 6TP, UK Tel: +44 (0)20 8960
3600 Fax: +44 (0)20 8960 3830