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Prepared using Persian methods. Introduced for the first time in 1932 for the opening of the Prunier restaurant on St James Street in London. Low salt content, perfectly matured after 2 months of catch. Its production was guided by the taste of noble clientele such as kings, queens and heads of state at the restaurant Prunier® on St James Street.
Siberian sturgeon caviar (Acipenser Baerii).
30g tin, unpasterurised and vacuum sealed at manufacturing
Mother-of pearl caviar spoons and plates available from our accessories.
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