The Reserve Collection
Three expressions from our wholesale reserve, each prepared in the classic malossol manner for the chefs of Michelin-starred kitchens across the Bay Area and Los Angeles.
Kaluga Amur Hybrid Reserve
"Our largest, most opulent pearl: butter, almond and a very long finish."
- Origin
- Amur River Basin (Huso dauricus × Acipenser schrenckii)
- Pearl Grade
- 3.0mm – 3.4mm glossy olive-to-amber
- Cure Method
- malossol, under 3.5% salt
The Kaluga Amur hybrid crosses river beluga (Huso dauricus) with Amur sturgeon, giving the grand scale and richness of the great beluga tradition with a more dependable, consistent grain.
Appearance & Aroma: Large, perfectly round glossy pearls, olive to deep amber, each with a luminous sheen. The aroma carries clean cold-water brine, cream, and a hint of toasted almond.
Texture: Grains hold their shape on the tongue, then yield with a creamy, buttery melt rather than a sharp pop.
Flavour Arc & Development: Softly sweet brine at first, then butter and cream, closing with a long, clean finish of toasted almond with no metallic edge. Because the pearls are so large and delicate, it is best presented simply — chefs use it as the centrepiece of a plated course.
Service & Pairings
-2°C to 2°C, tin opened just before service
Mother-of-pearl or horn spoon only (never metal)
Blini, crème fraîche, a soft-cooked egg, or on its own; dry vintage Champagne or chilled grain spirit
Tasting-menu courses where caviar is the star
Royal Ossetra Grand Cru
"Firm, mineral and deeply maritime: the connoisseur's classic."
- Origin
- Danube River Estuary (Acipenser gueldenstaedtii)
- Pearl Grade
- 2.9mm – 3.2mm amber to dark gold
- Cure Method
- malossol, under 3.5% salt
Ossetra (Acipenser gueldenstaedtii) is the benchmark of Russian-style caviar, prized for complexity over sweetness.
Appearance & Aroma: Medium-large, firm pearls from amber to dark gold, with a deeper golden depth in the best lots. The bouquet recalls fresh sea air, wet stone, and a distinct note of roasted walnut.
Texture: A firm, distinct grain that bursts cleanly against the palate.
Flavour Arc & Development: Bright minerality first, then rich walnut and hazelnut, closing with deep maritime salinity that lingers. The Grand Cru selection is chosen by sight, touch and aroma for grain firmness and colour. Its structure lets it stand up to richer partners, so chefs reach for it where a dish needs depth.
Service & Pairings
-2°C to 2°C
Mother-of-pearl or horn spoon
Buttered brioche, potato, oyster, scallop or a light beurre blanc; dry Champagne, Chablis or chilled vodka
Suited to both cold and gently warmed preparations (added at the last moment, never cooked)
Rainbow Trout Roe Selection
"Bright, silky pearls with a delicate pop: caviar's most versatile voice."
- Origin
- Alpine Spring Waters (Oncorhynchus mykiss)
- Pearl Grade
- 2.6mm – 3.0mm translucent amber-orange
- Cure Method
- lightly salted in the malossol manner
Rainbow trout roe is not sturgeon caviar and we present it honestly as its own category: a vivid, generous roe from trout raised in cold, clear alpine spring water.
Appearance & Aroma: Translucent amber-orange pearls with a jewel-like glow that brings colour to the plate. The aroma is fresh and clean, faintly of cucumber and sea air.
Texture: A delicate, lively pop followed by a soft, silky finish.
Flavour Arc & Development: Clean freshwater sweetness, gentle salinity, and a soft finish. Because it is bright and forgiving, kitchens use it for volume service, garnishing, and pairing with fat and acidity where sturgeon would be overwhelmed.
Service & Pairings
0°C to 4°C
Non-reactive spoon
Smoked salmon, crème fraîche, cucumber, citrus, sushi or soft scrambled eggs; crisp sparkling wine or dry Riesling
Canapés, amuse-bouches and garnishes