

Origin Bulgaria

20 years of breeding

Exceptional grains
Oscietra caviar is immediately distinguished by its medium to large, golden grains with bronze highlights and a delicately crunchy texture. Thanks to a partnership with a leading fish farm, Maison Fayard offers this refined Oscietra caviar, crafted according to the finest traditions.
Oscietra caviar is often considered the caviar of connoisseurs. A nod to the noble origins of wild caviar, once reserved for tsars and the grand imperial tables.
Its brilliant grain, balanced taste, and long finish make it a subtle and elegant caviar. Its buttery aromas, notes of fresh hazelnut, and beautiful persistence seduce even the most discerning palates.
Oscietra caviar is today an essential reference for lovers of refinement.
FLAVOR Delicate brine, butter, fresh oyster, toasted almond
FIRM ● ● ● ● ● MELTING
LIGHT ● ● ● ● ● DARK
MILD ● ● ● ● ● STRONG
SMALL GRAIN ● ● ● ● ● LARGE GRAIN
Ingredients
Sturgeon roe (Huso huso), salt, E285.
Allergens: Fish.
Storage: Refrigerate at 0–4 °C. After opening, consume within 48 h.
Average nutritional values per 100 g
| Energy (kJ) | 1172 kJ |
|---|---|
| Energy (kcal) | 280 kcal |
| Total fat | 17 g |
| of which saturated fat | 4.4 g |
| Carbohydrates | 3.75 g |
| of which sugars | 0.4 g |
| Protein | 25 g |
| Salt | 4.2 g |
Mythical fish of the Caspian and Black Seas, the Huso huso sturgeon — better known as Beluga — captivates with its ancient lineage and rarity. This majestic giant can live for a century and produces its first eggs only after nearly 20 years, making Beluga caviar a product of true exception born of patience and respect for life.
Beluga caviar is the most prestigious of all caviars. It is distinguished by its large pearls and an unmatched melt-in-the-mouth texture, bursting with a unique aromatic power. Its deep, briny flavor is complemented by hints of fresh oyster, toasted almond, and a subtly salty finish.
This rare luxury, the result of a lengthy natural process, makes Beluga caviar an incomparable tasting experience reserved for connoisseurs and lovers of refined sensations.
Choose options




Our Tasting Tips
Caviar is best enjoyed very fresh, but never ice-cold.
Keep it chilled on ice throughout the tasting to preserve its freshness and aromas.
Ideally, use a mother-of-pearl spoon to avoid altering its delicate nuances.
For an authentic experience, savor it simply on the back of the hand, at its natural temperature.
Compare our products

Beluga Caviar
From $79.99
| Species & maturation | Huso huso – over 20 years of maturation |
|---|---|
| Visual of the grain | Very coarse grain, light grey to silvery |
| Texture | Unparalleled melt-in texture, delicate radiance |
| Aromatic profile | Iodine, butter, fresh oyster, toasted almond, salty finish |
Our Caviar Selection
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
The perfect match according to Maison Fayard
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
in Montreal or Mont-Tremblant.
To learn more about delicatessen

Mistakes to avoid when tasting caviar
Caviar evokes luxury, finesse, and pure pleasure. But a simple misstep can alter its taste, texture, or overall experience. To fully enjoy this exceptional delicacy, it's best to know the common m...
Read more
Which caviar should you choose for a first tasting?
Want to discover caviar, but don't know where to start? Given the diversity of varieties and the product's luxurious image, choosing a caviar for a first tasting can seem daunting. However, certain...
Read more
How to pair caviar? Our tips for an exceptional tasting experience
Caviar is an exceptional delicacy, a symbol of elegance and refined gastronomy. But to appreciate all its nuances, you need to know how to pair it well . From the tasting medium to the choice of wi...
Read more











