Beluga Malossol is the largest of all caviar eggs. In hues that range from dark pearl gray to black, these firm and uniform eggs take 20 patient years to mature and acquire their fresh, smooth taste.
Constantly in search of distributors and purveyors catering to top professional chefs, L'Epicerie is proud to offer Paramount Caviar?s exquisite line to home chefs. Hossein Aimani, owner of Paramount Caviar, personally travels the world to choose the finest producers, and hand-selects and oversees the processing and shipping of all roe and caviar. Eric Ripert of Le Bernardin, Laurent Tourondel of Cello and BLT restaurants, Erik Blauberg of 21, Bill Telepan of Telepan, Tom Valenti of Ouest, and Matthew Seeber of Bid at Sotheby's are among the numerous chefs who trust and rely on the refined products provided by Hossein Aimani every day. We are confident that after one taste you will understand why Paramount Caviar is their choice and make it your choice for best caviar.
The Beluga Sturgeon (Huso-Huso) is the largest sturgeon and the only predator in the family. It is so rare that the annual beluga catch hardly ever exceeds 100 units. The largest of these sturgeones can measure up to thirteen feet in length and may weigh over a ton. The normal size specimen ranges from 40 to 300 kg and yields about 15% of its weight in caviar.
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