{"id":2030441,"date":"2016-11-25T18:19:51","date_gmt":"2016-11-25T17:19:51","guid":{"rendered":"https:\/\/www.luxsure.fr\/2016\/11\/25\/prunier-an-institution-of-the-sea-and-a-great-name-in-caviar\/"},"modified":"2026-04-27T02:32:13","modified_gmt":"2026-04-27T00:32:13","slug":"prunier-an-institution-of-the-sea-and-a-great-name-in-caviar","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2016\/11\/25\/prunier-an-institution-of-the-sea-and-a-great-name-in-caviar\/","title":{"rendered":"Prunier, an institution of the sea and a great name in caviar"},"content":{"rendered":"

If Prunier<\/strong> is a seafood institution, it’s also one of the biggest names in caviar<\/strong>.
\nA producer for over thirty years<\/strong> in France<\/strong>, Manufacture Prunier raises its sturgeon in the purest tradition<\/strong> to guarantee the highest quality caviar.<\/p>\n

Renowned for its production of French caviar, Prunier is above all a company that defends “EVERYTHING THAT COMES FROM THE SEA”
\nPRUNIER DE NOS JOURS<\/p>\n

THE RESTAURANT
\nCreated 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.
\nChef 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.
\nEric Coisel is a “fisherman-gatherer”, combining tradition and modernity. <\/p>\n

LE CAF\u00c9 PRUNIER
\nCaf\u00e9 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.
\nLA BOUTIQUE PRUNIER
\nThe 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. <\/p>\n

MANUFACTURE PRUNIER 100% FRENCH CAVIAR PRODUCTION<\/p>\n

Created in the 90s in Montpon-M\u00e9nest\u00e9rol in Aquitaine, the fish farm has been dedicated to breeding Siberian Acipenser Baeri for over a quarter of a century.
\nThe Manufacture produces 8 to 9 tons of Prunier caviar a year.
\nTurning sturgeon eggs into caviar requires meticulous work.
\nCleaned and drained under very pure water, they are then salted in the traditional way.
\nTo obtain the desired caviar, the preparer adapts the type of salt, a sign of the know-how of the Manufacture Prunier.
\nThe caviar is very quickly put into the “Bo\u00eete Originale”. This “Slip Lid” plays an essential role in caviar maturation. <\/p>\n

THE BALIK FACTORY<\/p>\n

The Balik success story began in 1978, 60 years after the dis- parition of the Romanov dynasty.
\nThat year, Hans Gerd K\u00fcbel, actor and director at the Schaus- pielhaus Z\u00fcrich, acquired and restored a 300-year-old farmhouse in Ebersol, Toggenburg.
\nDuring 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. K\u00fcbel to this ancestral technique, before telling him the secret recipe used at the Russian Tsar’s court.
\nTo this day, Balik is the sole keeper of this coveted recipe. Until 1992, when Hans G. K\u00fcbel sold the Balik farm to Caviar House, Balik salmon was only available to a very exclusive circle of connoisseurs and insiders.
\nPeter 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.
\nFrom 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 S\u00e4ntis, it undergoes rigorous quality control before being smoked according to the Balik recipe.
\nThe factory’s annual production is currently 115 tons\/year.
\nProduction 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. <\/p>\n

THE CAVIARS<\/p>\n

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.
\nCaviar Prunier “Tradition”
\nInspired by Alexander Scott, this caviar, with its unique ness and character, represents tradition.
\nIt gives off very frank, generous aromas of hazelnuts and almonds, and has a beautiful “caudalie” quality.
\nCaviar Prunier “Paris”
\nDuring the fishing season only
\nThis caviar, with its large amber grains, has a very low salt content. Its subtle, creamy character gives it a unique aromatic complexity.
\n“Paris” caviar is highly appreciated by women.
\nCaviar Prunier “Saint-James”
\nHistorically produced since 1932 using the same exclusive technique, this racy, iodized caviar has a generous attack and superb length on the palate. <\/p>\n

The Love 2017 tin will be filled with Prunier “Tradition” caviar prepared according to Alexander Scott’s methods.
\nThis caviar has a very distinctive hazelnut aroma that is becoming increasingly popular.
\nThe ideal gift to pass on your best wishes.
\n– 50 g : 131 euros – 125 g : 309 euros – 250 g : 606 euros<\/p>\n

LES BOITES LOVE
\nBack 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.
\nAvailable in 50 g. <\/p>\n\n\t\t