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This selection of caviar is the fruit of the hybridisation of two sturgeons indigenous to the Amur River, on the northern border between China and Russia.

This sturgeon is now raised in the crystalline waters of Lake Qiandao, "the thousand islands lake" in the heart of the Huangshan Mountains.

The caviar itself has large, amber to charcoal-grey grains, delivering a full-bodied, buttery flavour.

This beautiful combination evokes all the serenity of the landscape in which it is produced.

Farmed caviar


Nutrition facts