Comptoir du Caviar offers a tasting experience for Easter

Created in 1991 by Philippe Chauvin, Comptoir du Caviar first specialised in supplying professional clients with fish eggs. It then expanded to the private market by opening two concept stores, one in Paris and another in Cannes, with the goal of making this gourmet product available year-round and in response to the growing demand for its caviar.

Easter tasting at Comptoir du Caviar

The company adheres to an ethical approach it developed in partnership with a loyal network of producers throughout the world. These suppliers commit to providing sturgeons farmed in a controlled environment so caviar enthusiasts can enjoy flavours that are comparable to wild-caught sturgeon.

The caviar is displayed in showcases composed of natural materials such as untreated wood, marble and brass. © Francis Amiand

This Easter, hard-boiled eggs covered in caviar offer a playful way to enjoy the delicacy. © Francis Amiand

A premium tasting experience

Inside Comptoir de Caviar’s elegant dining areas created by the design agency Mouvement Carré, tasting platters offer food lovers the best seafood products imaginable—for either takeaway or dining in. Hard-boiled eggs are topped with its famous caviar in a nod to Easter traditions. A fantastic way to celebrate the holiday while treating yourself to a bit of gluttony !

The caviar is served with a wide range of seafood products to further enhance the delicious flavours. © Francis Amiand