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ROYAL KALUGA CAVIAR

ROYAL KALUGA CAVIAR

Regular price $150.00 USD
Regular price Sale price $150.00 USD
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Shipping calculated at checkout.
Size
Rich, smooth, and impossibly elegant.
Royal Kaluga Caviar is prized for its golden amber pearls, rich buttery flavor, and remarkably smooth finish. Farm-raised in Kazakhstan and selected for exceptional quality, it delivers a tasting experience that is both luxurious and approachable.
Each pearl offers depth, balance, and a clean finish that lingers long after the moment has passed. Whether enjoyed during a quiet evening, shared over brunch, or presented at a celebration, Royal Kaluga brings effortless elegance to every table.
It is the kind of indulgence that doesn't need a reason—but always creates a moment.
PRODUCT DETAILS
• Species: Kaluga Sturgeon Roe
• Origin: Kazakhstan
• Farm Raised
• Pearl Size: Large
• Flavor Profile: Rich, buttery, smooth, never fishy
SERVING SUGGESTIONS
Traditionally enjoyed with warm blinis and crème fraîche, Royal Kaluga is equally exceptional served over buttered pasta, alongside sea salt or salt and vinegar potato chips, truffle chips, toasted brioche, or simply savored straight from a mother-of-pearl spoon.
SELF-CARE™ · ROYAL KALUGA · 50G
The luxury of keeping something for yourself.
Royal Kaluga transforms an ordinary evening into a personal ritual. Known for its golden amber pearls, rich buttery flavor, and exceptionally smooth finish, it delivers a tasting experience that feels indulgent yet effortless.
Whether enjoyed with a glass of champagne, paired with salt and vinegar chips, or savored straight from a mother-of-pearl spoon, each pearl offers a moment of quiet luxury.
Because sometimes the finest things are meant for no one but you.
PRODUCT DETAILS
• Species: Kaluga Sturgeon Roe
• Origin: Kazakhstan
• Farm Raised
• Pearl Size: Large
• Flavor Profile: Rich, buttery, smooth, never fishy
SERVING SUGGESTIONS
Warm blinis and crème fraîche, salt and vinegar chips, truffle chips, buttered pasta, toasted brioche, or a mother-of-pearl spoon.
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