Caviar Baerii Signature

Baeri Signature Caviar comes from sturgeon Acipenser Baeri. Baeri caviar is produced at the Domaine de Neuvic in Aquitaine, with all the expertise and commitment to quality that characterises Caviar de Neuvic.

Our Signature caviars embody the style and quality of the Caviar de Neuvic brand. The sturgeons that provide us with Caviar de Neuvic are all raised in the best conditions. High-quality, fresh water, organic feed, low density and minimal handling.

A balanced caviar

Baeri caviar is a medium-sized grain with colour nuances ranging from black to light grey. On the palate, this producer's caviar is characterised by the melt-in-the-mouth texture of the eggs. It has a subtle iodine flavour with hints of butter and a slight nutty note on the finish. A palette of delicate sensations gives this variety its elegance and balance.

Poids : 100g

Le prix initial était : 242,00 €.Le prix actuel est : 169,40 €.

Rupture de stock

Description

Advice

It is best to take your box of caviar out of the refrigerator 5 minutes before serving. Place it on a bed of ice, which will keep it fresh throughout the tasting. Use a small mother-of-pearl spoon, which will not break the grains or cause oxidation.

The purity and power of a fine vodka will provide an interesting counterpoint to the buttery, indulgent notes of caviar, while enhancing its not-so-innocent freshness.

Find out more on the blog

Ingredients: Sturgeon eggs (Acipenser baeri), salt, E285
Allergens: Fish
Storage: Keep refrigerated between 0 and 4 °C. Once opened, consume within 48 h
Guaranteed shelf life: 2 months
Origin: France
Available sizes: 30 g, 50 g, 100 g, 250 g and 500 g

Nutritional values

Per 100 g
Energy value (Kcal)	242	Fat (g), of which saturated fatty acids (g)	15 (2,7)
energy values (kj)	1012	Carbohydrates (g), of which sugars (g)	2,5 (0,3)
Protein (g)	24,5	Salt (g)	2,98

Sorting instructions

Photo credit

Squid ink macarons with Baeri caviar & fine tartlet of organic caviar accompanied by flower petals
Chef Matthieu PASGRIMAUD – LE1825 Château de la Brulaire – Photos Adrien VILLER / Caviar de Neuvic