Experience the Decadence of JCB Caviar
Exclusively Selected with Tsar Nicoulai Caviar Estate
Indulge in the ultimate expression of luxury. We invite you to experience our exquisite new caviar flights and curated caviar service, exclusively selected with Tsar Nicoulai Caviar Estate—an opulent pairing of elegance and flavor. Whether you’re a seasoned connoisseur or new to the delicacy, each tasting promises a journey of refinement.
Reserve your experience today to elevate your senses in unforgettable style.
ESTATE
Its flavor profile strikes a perfect balance, avoiding the extremes of overly briny or overly clean tastes. Instead, it delivers a rich, clean, and earthy flavor that is simply “just right.” The medium-sized beads, ranging from deep brown to black, contribute to both the visual appeal and the nuanced flavor experience.
RESERVE
Reserve White Sturgeon Caviar, is produced in limited quantities, making it a true rarity among caviars. Its uniqueness is immediately apparent in the large, lustrous beads, which range in color from a rich, tawny brown to a shimmering platinum. This stunning visual appeal is matched by a flavor profile that is both complex and refined.
GOLDEN RESERVE
Featuring medium to large, lustrous beads with a buttery finish and a captivating golden hue, this super premium caviar is a true testament to culinary excellence. Locally produced in Wilton, California, this exceptional product embodies the spirit of sustainable luxury.
BAERII
The Baerii caviar is produced sustainably at Tsar Nicoulai’s Greece-based, eco-certified farm, this caviar captivates with its distinctive aesthetic – a spectrum of grays and blacks punctuated by small to medium-sized grains.
OSETRA
The Osetra, often referred to as the Russian sturgeon, is a culinary treasure renowned for its exquisite flavor profile. Its rich, clean taste unfolds with a full, creamy finish, leaving a lingering, unique nutty afternote that intrigues the palate.
GOLDEN OSETRA
The Osetra, often referred to as the Russian sturgeon, is a species that yields some of the world’s most prized caviar. Its brilliant amber gold hue is captivating, immediately setting it apart from other caviars and medium-sized grains possess a remarkable texture. Further enhancing its appeal is the clean, rich, and nutty finish that lingers on the palate. A coveted delicacy.
CLASSIC
Classic white sturgeon caviar, offers a captivating sensory experience. Its bold, briny flavor, with a delicate finish. The soft texture and small beads contribute to a luxurious mouthfeel, a satisfying taste and visual appeal that makes it a perfect introduction to the world of caviar.
FRENCH TROUT ROE
Smaller than the pearl salmon roe, this fiery orange roe has a bright, silky pop and subtle, sweet flavor.
SMOKED SALMON ROE
Tsar Nicoulai sources only the best MSC-certified wild Alaskan salmon roe. Noted for its discernible pop, bright color, and rich, robust sea flavor combined with a smoked BBQ finish.
GOLDEN KALUGA HYBRID
This caviar delivers a bigger pop while packing tons of flavor and delivering a creamy and nutty finish. Kaluga Hybrid has a large grain size with a dark to light brown/gold color. It is dry and firm with a mild, rich, and creamy flavor.
Inspired by Indulgence
Inspired by the elegance and sensuality of caviar, these exquisite creations embody its spirit—refined, indulgent, and crafted to celebrate life’s most decadent pleasures.
USEFUL TIPS FOR CAVIAR ENJOYMENT AND PLEASURE
Although caviar is magical and exquisite by itself, delectable accompaniments include blinis with crème fraiche or potato chips. Fine caviar should be served chilled (26- 35°F) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or, to be truly traditional, mother-of-pearl or gold.
With caviar, a little goes a long way. Small bites of a tablespoon or less allow you to indulge your senses without overwhelming your palate. Caviar is supposed to be the pièce de résistance of the meal – the real Queen of feasts.
THE DECADENT
HISTORY OF CAVIAR
The history of caviar dates back to antiquity when in the 4th Century B.C., Aristotle described this delicacy as being heralded into banquets amongst trumpets and flowers. In the Middle Ages, the British kings knighted sturgeon as the “Royal Fish,” set aside solely for royalty. It was in Paris, in the Roaring Twenties, however, that caviar became the ultimate symbol of luxury and celebration. It was then that caviar arrived at the most luxurious restaurants and grandiose receptions.
Today, caviar remains the pinnacle of a magnificent and extravagant experience of opulence and indulgence.