Le Comptoir Du Caviar
The comptoir du Caviar was born in 1991 when Caroline and Philippe Chauvin decided that they would dedicate themselves to the selection and distribution of fresh caviar. In those days this much coveted product still came from wild sturgeon, mostly from the Caspian Sea. It was quickly realized that this practice would not be sustainable and that is why the brand decided to diversify its products, bringing to the world a new concept of fresh caviar with the inclusion of salmon, trout and lumpo fish eggs.
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More than 20 years of experience in selecting the best caviar products and their substitutes
The comptoir du Caviar was born in 1991 when Caroline and Philippe Chauvin decided that they would dedicate themselves to the selection and distribution of fresh caviar.
In those days this much coveted product still came from wild sturgeon, mostly from the Caspian Sea.
It was quickly realized that this practice would not be sustainable and that is why the brand decided to diversify its products, bringing to the world a new concept of fresh caviar with the inclusion of salmon, trout and lumpo fish eggs.
In 1997, the 720 m² factory in Mulcent was created in Yvelines. This factory allowed total control of the caviar and roe packaging, as well as the manufacture of tarama, from Icelandic cod roe
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