Baerii Caviar Maison Prunier in Paris has granted Rossini Caviar exclusive rights to sell their french caviar in all of Scandinavia. The house of Prunier owns 8 riverfarms, which today breed and produce caviar in France. The techniques used by Prunier in the production of Baerii Caviar differs from other bred caviar by being more sublime in both taste and consistency. It has a very delicate, mild and balanced aftertaste of nuts, which is richly expressed through a mild salting. Baerii caviar has a good and agreeable eggsize, and the colour varies on a scale from charcoal grey over black to golden brown. This caviar should be kept coolat a temperature between 0 and + 4 degrees Celsius The History of French Caviar At the beginning of the 20th Cenuty the Prunier family were the first to to recognize and acknowledge the fine quality of caviar caught in the river Gironde. Following the estab-lishing of 8 different production facilities in the areas of Saint-Seurin-d´Uzet (which quickly became the biggest), Calonges, Plagne, Caverne, Cambe, Rions and Blaye be-tween 1922 and 1923, the Prunier family became the leading produce of French caviar. The second world war led to a change in the environment in and around the rivers, and together with overfishing in in Aquitaine this brough about a heavy fall in the stock of the region.. It disappeared altogether in 1980. A new beginning. The French loves caviar. Actually France is the country in the world, where most caviar per capita is consumed, and the country imports 15% of the global production. On the basis of these facts Prunier and a group of breeders decided in 1990 to reestablish caviar production in France. They imported sturgeon of the type called “Acipenser Baerii” from Siberia, and the fish quickly adapted to the climate and started breeding in captivity. Extensive control throughout the cycle of production, together with a minute selecton of sturgeons at the right time and stage of their development has contributed to a quality of Baerii caviar being on a par with the best qualities of Iranian and Russian caviar. - The female Sturgeon is selected on the basis of quality and the development of its eggs - The sturgeon is is cleansed in special basins on land before the vaciar is removed. The caviar is then processed in the traditional way, following which it is dry salted in laboratories approved by EU. The caviar is fresh and NOT pasteurised. A numbering system ensures that the caviar may be traced from the consumer and directly to the individual sturgeon. Prunier is today owned by the fashion- and businessman Bergé, who created the fashion house Yves Saint Laurent. Bergé’s ownership and capital ensures the future development of French caviar. This year approx. 5 tonnes of French Caviar will be produced, and over the following 3 years it is expected that production gradually will grow to about 15 tonnes a year. Rossini Caviar offers Baerii Caviar in tins of 30 grammes, 50 grammes, 100 grammes and 125 grammes.