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Prunier Paris

Prunier Paris
Prunier Paris
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As far back as 1925, the Prunier restaurants in Paris were the only restaurants in the world to receive their caviar just 24 hours after production.

The Prunier “Paris” caviar has a very low salt content, as taste takes precedence over shelf life. In the first two weeks after harvesting the roe maintains its unique consistency. After this the maturation starts. Each egg retains 100% of its oil content, endowing the caviar with a truly unique flavour that is beyond compare.

It is a thrilling experience to be able to serve caviar a week after its production and enjoy its exclusive, unique flavour.

Nutrition facts


  • Unique expertise

    The birth of exceptional caviar… In the midst of several hectares of land on the banks of the Dordogne near Bordeaux, the Prunier factory produces its caviar with its unique expertise in a fully controlled environment.
    Our experts select the best sturgeon, Acipenser Baeri, originating from Siberia which can reach up to 3 metres long and can weigh several hundred kilos. This sturgeon grows particularly well in captivity and produces its caviar after 8 years. From the spawning period to when they grow into small fish, our experts take constant care of our sturgeon kept in natural water from the Isle river, a tributary of the Dordogne.As soon as the caviar master estimates the ideal fishing date, he uses salting technique developed over 86 years ago, to obtain exceptional caviar.

    Caviar House & Prunier guarantees a constant quality of caviar by managing every step of the production process, from fishing the sturgeon to tasting the caviar.

    Passion for life. Obsession with excellence.
  • The origins…

    Guardian of traditions
    In 1925 Emile Prunier opened the "Prunier" restaurant on Victor Hugo avenue at the corner of rue Traktir. Already known for La Madeleine in rue Duphot created by his father in 1872, the establishment soon became the prestigious place to eat caviar and a favourite meeting place for seafood lovers.

    After the FirstWorldWar, it became difficult to export Russian caviar. It was during an unexpected meeting with Mr Blanc that Emile Prunier discovered the presence of sturgeon in the Gironde and met his future caviar master, originally from Russia, Alexander Scott. Thanks to its new production of Prunier caviar, theMaison Prunier became known worldwide and its success benefited the entire capital.

    135 years later, Caviar House & Prunier continue this tradition by putting all of its expertise into the service of taste.

    Artisan of the future