Long caught in the Caspian Sea, sturgeon are now reared worldwide in aquaculture farms. There are as many different species as caviars! It is above all the variant of the sturgeon, its genetics, that determine the characteristics of a caviar, along with production in precise, rigorous phases requiring extensive know-how.

This diversity gives a wide gustatory palette and a wide range of prices. Owned by the Gardinier family, Le Comptoir du Caviar – importer, processor of caviars, fish roe, maker of tarama for over 25 years – stands out by discarding the industry's traditional codes and practices. How? By initiating the new generation in festive consumption of caviar, uninhibited and affordable, on small, everyday celebrations as much as for major events.

In its concept store on Boulevard Malesherbes in Paris, Le Comptoir du Caviar invites you to discover its range of caviars in a tasting session "à la royale", with grains placed on the back of the hand. From great sturgeon species (Baeri, Oscietra, Schrenkii X Dauricus, Beluga…), they are selected from the world's finest farms, then packaged with the utmost care in the laboratory in Mulcent, Les Yvelines.

Mindful of the environment, Le Comptoir du Caviar is a member of the Club "Entreprendre pour la Planète" of the WWF France, actively supporting its programme for the protection of wild sturgeon.