If Prunier is a seafood institution, it’s also one of the biggest names in caviar.
A producer for over thirty years in France, Manufacture Prunier raises its sturgeon in the purest tradition to guarantee the highest quality caviar.
Renowned for its production of French caviar, Prunier is above all a company that defends “EVERYTHING THAT COMES FROM THE SEA”
PRUNIER DE NOS JOURS
THE RESTAURANT
Created in 1925, the Prunier restaurant, located at 16 avenue Victor Hugo just a stone’s throw from the Arc de Triomphe, offers a spectacular Art Deco setting.
Chef Eric Coisel selects oysters, shellfish, fish and crustaceans. His simple cooking allows him to create dishes in harmony with the seasons and the fishing seasons imposed by Mother Nature.
Eric Coisel is a “fisherman-gatherer”, combining tradition and modernity.
LE CAFÉ PRUNIER
Café Prunier, opened in 2006 at 15 place de la Madeleine, is a modern, friendly restaurant and tasting venue. Designed by Jacques Grange, it also celebrates fish, oysters, shellfish and crustaceans.
LA BOUTIQUE PRUNIER
The Prunier boutique on the first floor offers caviar, Balik salmon and a selection of other seafood products and amenities: sardines, smoked fish, bottarga, Alsace foie gras, exceptional condiments, gourmet treats, champagne, wines, French vodkas, tableware and gift sets.
MANUFACTURE PRUNIER 100% FRENCH CAVIAR PRODUCTION
Created in the 90s in Montpon-Ménestérol in Aquitaine, the fish farm has been dedicated to breeding Siberian Acipenser Baeri for over a quarter of a century.
The Manufacture produces 8 to 9 tons of Prunier caviar a year.
Turning sturgeon eggs into caviar requires meticulous work.
Cleaned and drained under very pure water, they are then salted in the traditional way.
To obtain the desired caviar, the preparer adapts the type of salt, a sign of the know-how of the Manufacture Prunier.
The caviar is very quickly put into the “Boîte Originale”. This “Slip Lid” plays an essential role in caviar maturation.
THE BALIK FACTORY
The Balik success story began in 1978, 60 years after the dis- parition of the Romanov dynasty.
That year, Hans Gerd Kübel, actor and director at the Schaus- pielhaus Zürich, acquired and restored a 300-year-old farmhouse in Ebersol, Toggenburg.
During one of his travels, he made a decisive encounter in Berlin with the Russian Israel Kaplan from Riga. Grandson of the last great master in the art of fish smoking, he introduced Hans G. Kübel to this ancestral technique, before telling him the secret recipe used at the Russian Tsar’s court.
To this day, Balik is the sole keeper of this coveted recipe. Until 1992, when Hans G. Kübel sold the Balik farm to Caviar House, Balik salmon was only available to a very exclusive circle of connoisseurs and insiders.
Peter G. Rebeiz, CEO of Caviar House & Prunier, decided to make it a must-have luxury product for gourmets the world over. Today, this refined delicacy can be purchased all over the world.
From the Norwegian fjords, freshly caught salmon is transported to the heights of Ebersol in German-speaking Switzerland. Here, at an altitude of 920 meters, in a grandiose mountain landscape with views as far as the Säntis, it undergoes rigorous quality control before being smoked according to the Balik recipe.
The factory’s annual production is currently 115 tons/year.
Production is carried out under the most modern ISO 9001-certified hygienic conditions, and of course with the know-how required to carry out the 25 steps involved in preparing smoked salmon.
THE CAVIARS
Prunier caviars distributed in France reveal specific tastes and fragrances, obtained thanks to the different degrees of caviar maturation and preparation techniques, which vary according to processes developed by Manufacture Prunier.
Caviar Prunier “Tradition”
Inspired by Alexander Scott, this caviar, with its unique ness and character, represents tradition.
It gives off very frank, generous aromas of hazelnuts and almonds, and has a beautiful “caudalie” quality.
Caviar Prunier “Paris”
During the fishing season only
This caviar, with its large amber grains, has a very low salt content. Its subtle, creamy character gives it a unique aromatic complexity.
“Paris” caviar is highly appreciated by women.
Caviar Prunier “Saint-James”
Historically produced since 1932 using the same exclusive technique, this racy, iodized caviar has a generous attack and superb length on the palate.
The Love 2017 tin will be filled with Prunier “Tradition” caviar prepared according to Alexander Scott’s methods.
This caviar has a very distinctive hazelnut aroma that is becoming increasingly popular.
The ideal gift to pass on your best wishes.
– 50 g : 131 euros – 125 g : 309 euros – 250 g : 606 euros
LES BOITES LOVE
Back in 1970, Yves Saint Laurent got into the habit of celebrating and sharing love by creating his own greeting cards. Perpetuating the soul of this tradition, Caviar House & Prunier has been reissuing his creations since 2007 in a vintage-design caviar tin: LOVE.
Available in 50 g.
SALMON
Considered by many to be the best smoked salmon in the world, Balik salmon is prepared according to an ancient Russian recipe in Ebersol, Switzerland.
Balik salmon owes its inimitable aroma to the purest alpine air, crystal-clear spring water, top-quality wood and Swiss precision craftsmanship.
Balik N°1
Refined with top-quality salt and delicately smoked with wood logs dried for at least 10 years, such a jewel deserves a jewel case worthy of it: it is presented in an elegant box that preserves its nesse and value. This let proudly bears the name “N°1”.
Balik Filet Tsar Nikolaj
The meticulous preparation of the fillet taken from the back of the salmon resurrects the tradition of the court of the Tsars of Russia.
Thanks to a skilful medallion cut, every gram of Filet Balik Tsar Nikolaj is a delight for the palate.
Balik Sjomga
Balik Sjomga’s selection revives the Scandinavian tradition of refining and enhancing the texture of smoked salmon through the addition of selected ingredients. Fillets taken from the belly of the “Salmo salar” salmon are lightly smoked before each marinade.
In addition to the classic use of dill, Balik has redefined the traditional recipe for this marinade by adding orange, ginger and flower honey for a hint of the exotic.
Prunier is launching vintage sardines in 2016.
New for 2016
LES SARDINES PRUNIER
For almost a century, La Quiberonnaise has defended the ancestral know-how of a fish cannery, specializing in sardines.
Located in the fishing port on the Quiberon peninsula, the company’s distinctive feature is that it works exclusively with fresh fish, using traditional methods: the sardines are prepared and packed by hand within 48 hours of being caught.
The production of “old-fashioned” sardines follows a very precise protocol of gestures carried out by the sardine-makers of La Quiberonnaise, which they alone practice scrupulously.
There are two recipes for Prunier selection sardines vintage 2016: – Sardines with olive oil
– Sardines with achards
The name of the boat and the date of fishing appear on the back of the can. Price: 7 euros
FRENCH VODKAS
Vodka Prunier
La Distillerie de Paris
The rice has been fermented using a Japanese method.
A fine French collaboration for a delicate vodka, with floral notes and a powdery finish.
20 cl : 29 euros
Available in store
Tigre Blanc Vodka
Made in Charente- Maritime, Tigre Blanc Vodka Premium is distinguished by its subtle taste. A sixth distillation in a traditional Charente still, combined with French wheat and water from the local Cenomanian aquifer, reveal complexity, finesse and smoothness. Tigre Blanc Vodka leaves its mark: an extraordinary design for an exceptional vodka.
5 cl : 15 euros 70 cl : 89 euros
Vodka Pyla
LavodkaPyla, made from French wheat, is distilled in five stages.
The distillate is blended in successive stages at low temperature with spring water from a deep aquifer in the Massif Central. Pyla Vodka is then filtered on Pyla ocean sand.
5 cl : 7 euros 20 cl : 19 euros 70 cl : 39 euros
Lactalium Vodka
Inspired by Mongolian traditions (Arkhi), Lactalium Vodka is produced from fermented French mountain milk, then distilled in copper stills. This unique recipe gives Lactalium Vodka special characteristics. The strength and character of the mountains mingle with the smoothness and purity of milk. Perfect with Balik salmon or dark chocolate.
70 cl : 59 euros
Vodka Veuve Capet
Veuve Capet is the first vodka made exclusively from Chardonnay grapes. Hand-picked in the Côte des Blancs, in the heart of the Reims region, the grapes have been carefully sorted and distilled five times to produce a round vodka with surprising fruity notes. It’s pure Chardonnay chic, but different.
5 cl : 5.50 euros 70 cl : 48 euros
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