Taste your caviar

More than a dish, Caviar Perle Noire is an atmosphere: an invitation to travel and a plunge into the "transatlantic" spirit of the great airlines and shipping companies, a festive meal with the family, a friendly brunch with friends, a romantic evening for two.

Caviar preservation

Caviar is preserved in the refrigerator at a temperature between 0 and 6°C. A Best Before Date is mentioned on Caviar Perle Noire tins.

Taste qualities may have changed after this date but the product remains consumable for 2 months.

Just like a fine wine, we recommend to open the tin ten minutes before serving and place it on a bed of ice.

Caviar must be consumed fairly quickly, within 48 hours following the opening.

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Plain tasting

Knowing how to taste caviar is important to savour all its subtlety. Enjoy Caviar as it is (recommended quantity: 15 g per person) in a Russian-style or with a spoon (mother-of-pearl, horn, porcelain, even plastic).

Brut champagne, white wine, vodka or iodized spirits (rum, whisky) pair well with Caviar.

Place the eggs on the tongue and let explode their flavours against your palate. Enjoy this pure moment of pleasure.

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Tasting with a dish

Caviar can also be associated to other neutral delicacies (potatoes, eggs, crème fraîche…) or refined delicacies (scallop, crustaceans).

Dressing must be done just before serving in order not to let the caviar warms up.

Recipes from Chef Pascal Lombard from “des Glycines”, hotel-restaurant in Eyzies de Tayac will be suggested to you hereunder.

Our recipes

  • Tasting the Caviar Perle Noire
    Tasting the Caviar Perle Noire

    More than just a simply dish, caviar is an atmosphere: a festive family meal, a romantic evening, a friendly brunch with long-time friends.

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  • Caviar Perle Noire, a range for all palates
    Caviar Perle Noire, a range for all palates

    "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!

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  • Caviar Perle Noire, producer of caviar… but not only!
    Caviar Perle Noire, producer of caviar… but not only!

    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.

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  • THE SUMMER'S APERITIFS : part 2
    THE SUMMER'S APERITIFS : part 2

    Imagine this toast bring to your mouth, the crisp of fresh bread and above the melting of an excellent butter, sublimate at the end of the mouth with this aroma of mature and powerful caviar….

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  • SALON TAVOLA
    SALON TAVOLA

    Quand un produit est gustatif, réalisé avec un savoir-faire traditionnel et dans le respect de l'environnement; on a envie de le faire découvrir. Ainsi, de dimanche à mardi Caviar Perle Noire présentera ses produits au salon professionnel Tavola : stand 4171. Kortrijk Xpo - Doorniksesteenweg 216 - 8500 KORTRIJK / COUTRAI (Belgique) Dimanche 20 mars 2022 : 10h00 à 19h00 Lundi 21 mars 2022 : 10h00 à 19h00 Mardi 22 mars 2022 : 10h00 à 18h00 #jaimelabelgique  #epiceriefine  #caviarduperigord

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  • LA FETE DES MERES
    LA FETE DES MERES

    Le 29 mai nous fêterons La fête des Mères, même si l’on retrouve certaines racines ce celle-ci dans Grèce Antique, les origines de cette fête sont bien plus récentes.    Elle nous vient des USA et à l’origine ce n’est pas une histoire de Mères mais de Femmes. Durant la Guerre de Sécession entre 1861 et 1865, Mrs Ann Mary Reeves dirigeait des groupes de travail appelé “Jour des Mères”, le but était d’apprendre aux femmes les soins anti tuberculose à prodiguer aux enfants. Après sa mort en...

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