Often imitated, but never matched! Caviar butter is a recipe conceived by Caviar de Neuvic with Michelin-starred chef Cyril Haberland.

It is simply butter mixed with 28% refined Baeri caviar. With a lower ratio, the taste of caviar would be less pronounced, and it would not be stronger with a higher one. Tip: the flavours appear as its temperature rises. Eaten too cold, you would only taste the butter. So take it out of the refrigerator 10 minutes before use.

Taste caviar differently!

The recipe containing butter and Caviar de Neuvic has a definite caviar colour and flavour. The smoothness of the butter and the texture of the caviar create a bouquet of subtle and original flavours.

Caviar de Neuvic is the originator of this product now offered by other caviar sellers. It is a great way to explore caviar.

Because it is so easy to use, this product lends itself to your creativity. It takes only about 25 toasts and a 45g-box to give a chic dimension to your aperitifs.

Salt with dried caviar combines the finesse of Guérande extra-fine sea salt and caviar eggs to give the seasoning a full-bodied iodine touch.

This seasoning is made from Guérande extra fine sea salt (“Fleur de Sel”) and dried caviar (French Baeri caviar).

The black appearance keeps you in the world of caviar. A guarantee of visual success on the plate!

Made in Neuvic with dried caviar from sturgeons raised on the Domaine, this product once again demonstrates our ability to innovate around caviar.