New to caviar
You do not need a yacht or a mentor in Geneva. You need a fresh tin, a cold fridge, and a little context.
Starter tin
30g–50g for 2–4 guests
Serve cold
On ice, not in ice
Utensils
Mother-of-pearl or horn — never metal
Plan roughly 15–30 grams per person for an appetizer service — less if caviar is one of several bites, more if it is the centerpiece. A 30g tin is a sensible first purchase for two people; 50g–125g covers small gatherings. Buying slightly more is better than rushing a second overnight shipment mid-party.
Kaluga reads luxurious and forgiving for first-timers — buttery, bold, immediately impressive. Ossetra is slightly more nuanced. Either is appropriate; avoid obscure blends until you know your preference. Malossol (lightly salted) should be on the label.
Premium caviar ships cold. Refrigerate promptly — ideally 28–32°F in the coldest part of the fridge, not the door. Open only when you are ready to serve. If packaging looks compromised or temperature indicators suggest a problem, contact us before serving.
Taste a small amount plain first. Notice texture (pop vs. cream), salinity, and finish length. Then try blini, crème fraîche, or a neutral cracker. Champagne and vodka are classic pairings; avoid heavy flavors that overwhelm delicate roe.
What to know
Direct pricing removes layers of old luxury markup — you are paying for the roe and cold chain, not a velvet rope.
Purchases complete on our Shopify store with the same secure checkout and overnight options shown at purchase.
Unsure which tin fits your guest count? Contact us with your date and headcount — we will recommend a size.
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