(The house)
The house
A family counter that grew into three salons, one cellar and a farm partnership. Still on Rue de la Paix.
(Since 1921)
We do two things: we keep caviar cold and we keep champagne patient. Everything else — the spoons, the ice, the lacquer — exists to stay out of the way.
(A timeline)
Rue de la Paix
Maurice Perlage opens a caviar counter for the jewellers’ clients.
The first cuvée
A Brut made with three grower families in Avize.
Monaco
A late salon above the harbour, and the first yacht service.
Farmed only
We stop selling wild caviar for good and partner with three farms.
Dubai
The largest salon, with a frozen-marble caviar bar.
Almas
Our first tins of ivory caviar from albino sturgeon.
Drag →
The farmOur sturgeon live in spring-fed pools in Gironde and Sologne. A Beluga female needs eighteen years before her first caviar.
The cellarTen metres of chalk keep our bottles at eleven degrees. The Prestige N°1 waits ten years before it leaves.
The kitchenChef Inès Aubry cooks one rule into every plate: caviar goes on last, and never on anything hot.
