Caviar has always been considered an exceptional product, because it is rare and produced under very specific conditions.
Often consumed in starred restaurants in the Michelin guide and high-end establishments, today, the caviar is increasingly present during our festive meals.
Caviar de Neuvic, an organic product made in Nouvelle Aquitaine
Among a very limited number of the most well-known producers in France (around 5), we can distinguish the Caviar from Neuvic, based in New Aquitaine, more precisely in Neuvic-sur-l'Isle.
Caviar de Neuvic breeds 2 species of sturgeon: theAcipenser Baerii here produced Baeri caviar characterized by the finesse of its taste, less marked than the old wild caviars, and theAcipenser Gueldenstaedtiii here produced Oscietra caviar. (the species Acipenser Baeri is a freshwater sturgeon of Siberian origin particularly adapted to the environment of New Aquitaine)
Caviar from Neuvic was created in 2011 by Laurent Deverlanges, an entrepreneur passionate about fish farming who has patiently combined know-how, the demand for quality and environmental respect, in terms of nature and fish culture.
The Caviar de Neuvic brand is renowned for its commitment to the quality and purity of its caviar as they pay great attention to the selection of sturgeons, their diet and their environment to produce high quality caviar.
The sturgeons are raised under controlled and meticulous conditions in freshwater ponds, ensuring the quality and traceability of the caviar. In Neuvic, the fish feed is 100% organic, composed exclusively of fishmeal from sustainable fisheries and GMO-free cereals, produced by the Le Gouessant cooperative in France.
The caviar is produced exclusively in the Domaine's laboratory, the first certified caviar laboratory. IFS Global Market in France.
Caviar de Neuvic is also committed to producing its caviar sustainably, ensuring the preservation of aquatic resources and minimizing the environmental impact of sturgeon farming. The brand is committed to sustainable farming practices and strives to preserve aquatic resources and promote the conservation of these species.
Caviar is a gastronomic experience
Caviar is often enjoyed in small quantities, often served on blinis, toast, or even scrambled eggs, to fully appreciate its unique flavor and delicate texture.
Several types of wine can accompany caviar such as champagne, for its freshness, acidity and fine bubbles perfectly complement the creamy texture and salty flavors of caviar. A brut or extra brut champagne is generally recommended for this combination. Dry white wine, such as white Burgundy, from Chablis or Sancerre, are also popular with caviar. Their acidity helps cleanse the palate between bites of caviar, allowing the flavors of the caviar to be fully appreciated. vodka is also a traditional drink to accompany caviar, especially in Russian culture. The neutral nature of vodka allows the aromas of the caviar to fully express themselves. It is often served ice cold for a refreshing effect. A sparkling or effervescent wine, such as Crémant, Prosecco Brut, Spanish Cava, can be a delicious alternative to caviar. Their light bubbles and acidity complement caviar.
For those who prefer a milder contrast with caviar, a sweet white wine, such as a Sauternes or Tokaji, can offer an interesting experience. The sweetness of the wine contrasts with the saltiness of the caviar.
Light red wine, although less common, such as a Pinot Noir or a Gamay, may be suitable for certain types of caviar, particularly if the caviar is served with accompaniments such as blinis or scrambled eggs.
Focused on quality rather than quantity, caviar production in France is relatively modest compared to other caviar-producing countries, such as Russia, Iran, China and the United States, and the share of French caviar at the global level is quite limited. However, French caviar, such as Caviar de Neuvic, is often considered one of the best in the world, in terms of taste qualities, with high-quality farming methods resulting in caviar with subtle flavors and a delicate texture. Available at more than 1000 points of sale in France, Caviar de Neuvic is also distributed in 28 countries, including Japan, a country known for its demanding food standards.
Ema Lynnx
Photo credit: Adrien VILLER
