Pre-orders have been open since 1 November, and the boutiques offer it from the 7th. For its first edition, the House builds a calendar around a constraint rarely imposed on this kind of object: half of what it contains must stay cold.
Twelve compartments, one aperitif
The calendar has twelve compartments, to be opened once every two days over the twenty-four days before Christmas. Each holds a full-size product: six fresh products and six grocery items. The list makes up a complete aperitif: country pâté, plain tarama, mustard, sturgeon confit, tartufata, Neuvicois pâtés, brook trout roe, herb rillettes, truffle tarama, whitefish roe, lobster butter. The last compartment contains twenty grams of Osciètre caviar.
With this composition, the calendar reads as the gradual building of a festive aperitif. Each opening adds an element to the table, and the caviar comes last.
A box designed for the cold
The constraint is concrete: fresh products cannot be kept in a living room. The box has therefore been adapted to go straight into the refrigerator. Each compartment containing a fresh product carries a snowflake pictogram. These compartments alone can thus be taken out and kept cold without being opened, which frees up space while they wait for their day.
A tree of sturgeons, a Parisian façade
On the outside, a Christmas tree is made up entirely of sturgeons. On opening, the façade of the boutique on rue de l’Odéon in Paris appears, and the compartments sit in it like so many gifts placed at the foot of the tree.
A gold tin, five hundred copies
The first edition is limited to five hundred calendars, priced at €149. A gold caviar tin is hidden in only one of them. Its holder wins a seven-course meal for two at the restaurant Caviar de Neuvic, in Neuvic, valued at €500. The menu is built around a 250 g tin of Caviar Baeri Signature, which the chef presents in several ways of cooking and tasting caviar.
The calendar can be found in the boutiques in Neuvic (Dordogne), Paris and Bordeaux, and for pre-order on the Maison’s website.
What it offers
The idea rests on a legible sequence: fresh, grocery, then caviar. The cold constraint is resolved by a specific object, with its removable compartments and its adapted box. It remains to be seen how much each of the eleven other jars weighs, as the Maison gives the weight of the caviar only. At the end of the twelve compartments, the réveillon table is set: six products from the cold, six from the shelf, and twenty grams of caviar to finish.
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