| ≥1 piece |
BELUGA:
dark grey 3,5 - 4 mm
Since the XVII century the most extraordinary exquisiteness from the Caspian Sea has been a favourite delicacy of the Russian aristocracy. To escape the freezing temperatures of their mother country, these noble families were known to spend their winter holidays in France, and it was there that they first began to educate the rest of the European nobility about this delicious food. But it wasn’t until after the October Revolution with the immigration of wealthy Russian aristocrats, that their passion for this food was so strongly conveyed as to make it evolve from a simple “curiosity” to a real and true fashion which finally became a part of the European culinary culture.
Until the 1950s the caviar trade was a Russian monopoly.
It was only after the personal pilot of the Shah, an American called Finsun who was on good terms with the royal family, was able to obtain the exclusive right to Iranian caviar that its reputation was exported to America. But following the Islamic Revolution and subsequent boycott by the US authorities, the exclusive rapport with America was broken in favour of one with Europe and Japan.
This meant that Europeans began to observe the difference in quality between Russian and Iranian caviar. Much appreciated in France and Switzerland, above others, was the Garabrun caviar, also known as “Asetra Royal”, a product of the Acipenser Persicus sturgeon. From then on, although rare and extremely precious, not even in Europe was there a gala lunch or ceremony of state, coronation ceremony or princely party that was not improved by those indescribable eggs from the praiseworthy Iranian sturgeon that offers exceptional joy to the palate.