Sturia Caviar, who were present at our annual showcase dispensing pristine samples to fortunate writers and editors, is patiently crafted in the chill waters of the historic Aquitaine region. It is notably favoured by leader among chefs, Joël Robuchon, who dovetails dishes with the black, iodine-rich pearls in his two Michelin-starred restaurant gastronomique, La Grande Maison Bernard Magrez, Bordeaux.
It also features in Bernard Magrez’s Luxury Wine Experience. Taking place in the elegantly-renovated Château Pape Clément, The Harvest and Black Gold tour includes a pairing of Bernard Magrez’s Grands Crus Classés with a trio of caviars. Through this sapid masterclass, guests may discover the perhaps surprisingly complimentary tastes and textures between patiently rested wines and patiently-rested caviars.
Sturia is the flagship brand of Sturgeon – the leading French caviar producer which pioneered sturgeon farming in France two decades ago, and today produces up-to 12 tonnes of caviar a year, appreciated internationally.
For a warmly-wrought introduction to Sturia caviar, we recommend watching their behind-the-scene film, ideally not on an empty stomach…, ideally not on an empty stomach…
