Rather than a dish, caviar is an ambiance. We don't eat caviar ... We taste it, we take our time, we savor it, so that each moment is unforgettable, as much by its taste as by the emotion which emerges from it. There is a real ceremony around this exceptional product.
The aquatic fauna of the department has been enriched in recent years with fish, whose name alone is enough to evoke luxury gastronomy: in Les Eyzies, sturgeons produce a caviar, Perle Noire, appreciated well beyond the borders of the department.
Meet us at Salon Gourmet Selection 2021 Dear partner, on Sunday 12 and Monday 13 September we will have the pleasure to welcome you at the Salon Gourmet Selection 2021, stand D51.
The end of the year celebrations are the perfect occasions to create unforgettable taste memories. Caviar Perle Noire invites you to a press tasting to discover an exceptional box set, special end of year celebrations, including its Classic Caviar, with a powerful iodized taste, accompanied by a vodka inspired by the flavours of the Périgord region, root of the Mark.
The season of salons begins for us with the salon Mer et Vigne in Lyon which will take place from November 11 to 14 at the Palmeraie de la Tour de Salvagny.
Our whole farm butter composed of 35% caviar will enhance your aperitifs. Simply spread on a semi-wholemeal bread just toasted to accompany your shellfish platters.
"The Impertinent": A young caviar, very smooth and delicate, with hints of nutty butter. Delicate and slightly iodized, if you have had a bad experience with caviar, the impertinent by his youth will know how to win you back!
More than just a simply dish, caviar is an atmosphere: a festive family meal, a romantic evening, a friendly brunch with long-time friends.
The water comes from a stream, La Beune, whose source is located 15 kilometres from the basins. This therefore allows the fish to continuously benefit from first-class clear and clean water.
Caviar Perle Noire is a team of enthusiasts and aquaculture specialists gathered around a project of production an excellent caviar.
Caviar Perle Noire seeks to reproduce the natural environment of sturgeons. The ponds are made of earth and stones because the sturgeon is a so-called "bottom" fish: it likes to dig the bottom using its barbels, that is to say its moustaches, to find its food.
After 10 years of experience in Maine et Loire, Frédéric Vidal settled in 2008 in the Périgord Noir, in Les Eyzies de Tayac. On this former trout fish farm, the company Caviar Perle Noire breeds Acipenser baerii sturgeons, originating from Siberia, known to grow and reproduce exclusively in fresh water.
