In Le Comptoir du Caviar’s workshop, located in Yvelines, our operators package caviars and manufacture our tarama everyday. The workshop, certified IFS Global Markets Food (International Food Standard) ensures the control of the safety and quality of the products sold by Le Comptoir du Caviar. Thus, the house is part of the very limited circle of French brands authorized to package their own caviars from original boxes.
Le Comptoir du Caviar’s success is based on a methodical selection. Each farm and each sturgeon produce a unique caviar. For monitoring the selection quality, Le Comptoir du Caviar operators test each original box of caviar before packaging it to ensure a perfect and regular taste.
In addition to caviars, Le Comptoir du Caviar selects the best fish roe around the world. Pacific salmon eggs - pasteurised or not - cod eggs from Iceland or trout eggs, sea urchin coral etc.
Like an emulsion, the taramas are made from icelandic cod eggs, mixed with bread crumbs, lemon juice and rapeseed oil. They are lactose free. Le Comptoir du Caviar use only natural colorants: beet powder, turmeric powder or the ingredients themselves (Espelette pepper, sea urchin coral, etc.) Beside our tarama recipe, Le Comptoir du Caviar offers a large range of taramas composed of different fish roe and spices.
Le Comptoir du Caviar’s blinis are made by our partner : a Breton crepe maker. Thanks to an exclusive recipe based on fresh eggs and fresh cheese, our blinis have an unique softness.
