Since its creation, Caviar Kaspia has been the must-visit Parisian address for the most prestigious figures in fashion, cinema and the arts, seduced by its elegant, hushed atmosphere, discreet, refined service and exceptional caviar.
Throughout the year, sumptuous dinners are held for the Haute Couture Houses, and especially during Paris Fashion Week, when celebrities and celebrities parade through the salons of Kaspia to celebrate fashion, its designers and its icons.
Giambattista Valli is one of the designers who regularly entertains at Caviar Kaspia. “My profession is to work with dreams, and one of the most beautiful dreams for me is to have Caviar Kaspia as my dining room” (Giambattista Valli).
The encounter between pearls from the designer’s fetish necklace and Caviar Kaspia pearls
So it was only natural that Caviar Kaspia turned to the most French of Italian designers, Giambattista Valli, whose latest collections have seduced a host of celebrities.
This first collaboration gave birth to the Caviar de Printemps 2011 collection, whose design was imagined and realized by Giambattista Valli, feminine, elegant and sophisticated, in the image of his creations.
Adorned with Giambattista Valli’s signature pearl necklace, and dressed in the same springtime pink chosen to showcase his creations in his brand-new boutique located just a stone’s throw from Caviar Kaspia, the designed case underlines all the richness, freshness and sensuality of this new Caviar de Printemps.
A Haute Couture set for Spring Caviar by Giambattista Valli
From March 21st to June 21st, Kaspia offers its selection of exceptional uncaviar from the Transmontanus White Sturgeon, bred in Italy near Venice, whose delicate taste sets it apart from other farmed caviars.
Its low salt content allows the connoisseur to perceive its extreme delicacy thanks to its creamy texture, and to appreciate its lightly iodized roasted hazelnut taste.
Price includes VAT in our store:
30g box:57€
50g box:95€
125g box:236€
Storage:
Caviar de Printemps should be stored in a cool place, between 0° and 4°C, preferably within 3 months of purchase.
Cette publication est également disponible en : Français (French)
