The Perigord conceals an unparalleled gastronomic wealth… even in its waters! Each year, the Dordogne produces several tonnes of caviar. This black gold is savored in France and abroad. Big names share the production of this caviar: Neuvic, Black Pearl, Plum… How did the Dordogne establish itself among the largest producers of caviar? How to taste this dish? Explanations.
The Dordogne: a place of choice among the major caviar producers
An environment conducive to a quality product
France is among the largest producers of caviar in the world. Aquitaine concentrates most of this production, and with it the Dordogne. This activity first developed on the banks of the Garonne at the beginning of the 20e century. But due to excessive fishing, this practice was banned from 1982.
Today, it is fish farming that allows the breeding and reproduction of precious sturgeons. The purity and temperature of the waters of Périgord favor breeding that meets all the quality requirements of the French caviar industry.
The natural environment also plays a role: the basins benefit from the proximity of several watercourses and the wealth of minerals in the subsoil. To Eyzies, the tributaries of the Vézère such as the Beune contribute to the quality of Perle Noire breeding. So many assets which explain why Périgord occupies a major place among caviar producers!
Discover the production of the greatest caviars of Périgord in a fish farm
Raising sturgeons (Oscietra, Baeri, Stéria or even Beluga) requires patience. Depending on the species, it takes several years for female sturgeons to spawn: 7 years on average for the baeri and up to 20 years for the beluga. Transforming eggs into caviar also requires specific know-how and precise technical actions. The fish eggs must not be damaged during the process and the grains are sorted by hand to maintain all the quality of the sturgeon caviar.
To better explain these steps, Dordogne producers offer a visit their fish farm. Often associated with a tasting, the visit to the farm and the ponds is an opportunity to better understand why Périgord caviar is exceptional.
How to taste Périgord caviar?
Tasting caviar is a true gastronomic experience and requires following certain steps. With a spoon, à la royale or on toast, there are three ways to enjoy Périgord caviar.
Caviar with a spoon
The mother-of-pearl spoon allows it to retain all its flavor, without the caviar grains oxidizing on contact with a metal spoon for example.
Royal caviar
Place the caviar grains at the base of the thumb, on the back of the hand and on the skin. This technique also allows the Périgord caviar to be slightly heated to release all of its flavor and quality when tasting.
Caviar on toast
Some fans also prefer tasting on toast. You can add unsalted butter.
But also remember to test the flavors of natural Périgord caviar, to form your opinion on this exceptional product. Especially if it’s a first experience!
How to serve Périgord caviar?
Périgord caviar is served at a temperature between 8 and 10°C, at the start of the meal and in all simplicity. It is recommended to enjoy it in its original Neuvic box, Black Pearl or Plum tree. You can allow between 10 and 15 grams of caviar per guest, for tasting in several batches.
Depending on the species of sturgeon (oscietra, baeri, steria or beluga), the grains can have a different appearance, in pearl gray, anthracite or brown-gold shades.
Combining Périgord caviar with other local products is possible
The flavors of caviar produced in the Dordogne can be enjoyed naturally before a meal. But sturgeon eggs can also be associated with other Périgord specialties. Duck foie gras in particular goes very well with the flavor of caviar. It enhances the taste!
Other recipes can be imagined with caviar butter or sturgeon rillettes.
Local restaurateurs like The century in Les Eyzies offer you a selection of dishes made with sturgeon raised in the town.
