The Périgord The Dordogne boasts an unrivalled wealth of gastronomic delights... even in its waters! Every year, the Dordogne produces several tonnes of caviar. This black gold is enjoyed both in France and abroad. The production of this caviar is shared by a number of big names: Neuvic, Perle noire, Prunier... How did the Dordogne become one of the world's leading caviar producers? How do you enjoy this delicacy? We explain. 

The Dordogne: a leading producer of caviar

An environment conducive to a quality product

OT sarlat

France is one of the biggest caviar producers in the world. Most of this production is concentrated in Aquitaine, and with it the Dordogne. This activity first developed on the banks of the Garonne at the beginning of the 20th century.e century. But the practice was banned in 1982 due to over-intensive fishing.

Today, the precious sturgeons are reared and reproduced in fish farms. The purity and temperature of the waters in the Périgord region are ideal for farming, which 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 rivers and the rich mineral content of the subsoil. Visit Eyziestributaries of the Vézère such as la Beune contribute to the quality of Perle Noire breeding. These are just some of the reasons why the Périgord is such a major producer of caviar!

Discover how the finest caviars from Périgord are made on a fish farm

Sturgeon farming (Osciètre, Baeri, Stéria or Beluga) requires patience. Depending on the species, it takes several years for female sturgeon to lay their eggs: 7 years on average for Baeri and up to 20 years for Beluga. Processing the eggs into caviar also requires special know-how and precise technical procedures. The fish eggs must not be damaged during the process and the grains are sorted by hand to preserve all the quality of the sturgeon caviar.

To help people discover these stages, Dordogne producers offer a visit their fish farm. Often combined with a tasting session, a visit to the farm and the ponds is an opportunity to better understand the reasons for the decline. caviar from Périgord is exceptional.

OT sarlat

How do you enjoy Périgord caviar? 

Tasting caviar is a truly gastronomic experience, and requires certain steps to be followed. There are three ways to enjoy Périgord caviar: by the spoonful, à la royale or on toast. 

Caviar by the spoonful


The mother-of-pearl spoon preserves all its flavour, without the caviar grains oxidising 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 right on the skin. This technique also makes it possible to warm the caviar slightly to release all its flavour and quality when tasting. 

Caviar on toast

Some connoisseurs also prefer it served on toast. You can add some soft butter. 

But don't forget to try the natural flavours of Périgord caviar, so you can make up your own mind about this exceptional product. Especially if it's your first experience!

Good to know:

Having trouble deciding which Dordogne caviar to choose? You can also opt for a tasting box, which contains just the right amount of caviar for you to discover.

How to serve Périgord caviar?

Périgord caviar is best served at a temperature of between 8 and 10°C, at the start of a meal. It is best served in its original Neuvic, Perle noire or Prunier tin. You should allow between 10 and 15 grams of caviar per guest, so that it can be eaten in several portions.

Depending on the species of sturgeon (osciètre, baeri, stéria or beluga), the grains may have a different appearance, in shades of pearl grey, anthracite or golden brown. 

It's possible to combine Périgord caviar with other local products

The flavours of caviar produced in the Dordogne are best enjoyed on their own before a meal. But sturgeon eggs can also be combined with other flavours. Périgord specialities. Duck foie gras goes particularly well with caviar. It sublimates the taste!

Other recipes include caviar butter or sturgeon rillettes.

 Local restaurateurs such as The Centenary Les Eyzies offers you a selection of dishes made with local sturgeon. 

Was this content helpful?


Share this content