Five distinct expressions, each harvested at the peak of maturity from our 800-hectare spring-water farms. Every variety tells a different story of origin, patience, and flavour.
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From the mineral-rich Amur River basin, this is caviar at its most welcoming — warm and nutty, lightly buttery, with a clean briny finish. Harvested at a minimum of ten years, its amber-gold pearls are firm and satisfying, offering a beautiful introduction to the Rocheval collection.
The Kaluga Hybrid combines the power of the Kaluga with the finesse of the Amur — the result of a carefully controlled cross that produces caviar of uncommon depth. Mild and earthy with hints of wild mushroom, a gentle tang, and a slightly bitter, forest-floored finish.
A proprietary cross available only at Maison Rocheval — a pairing of the female Russian Osetra and the male Siberian sturgeon, refined over years of careful aquacultural work. Its profile is unexpectedly sweet, reminiscent of ripe Kyushu grapes, with a nutty and creamy finish that invariably surprises and then captivates.
The great classical caviar — a benchmark that has graced royal tables and Michelin-starred kitchens for centuries. Its brown-bronze pearls deliver a distinct salty egg-yolk richness, creamy depth, and a subtle briny finish with the ghost of green olive. Authoritative without being heavy.
Harvested between twelve and eighteen years of age, the Kaluga stands above all others in both rarity and complexity. Its large, jet-black pearls are the product of extraordinary patience — delivering a nutty, savoury mouthfeel, waves of umami seaweed, a subtle commanding bitterness, and a finish that endures long after the last pearl has dissolved. This is caviar at its most irreplaceable.
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