With thanks to Green Chilli Provisioning.
Caviar is the epitome of luxury and opulence and it’s served on board superyachts across the world.
It’s considered a delicacy due to its unique texture and flavour, with prices ranging from €1,000 to well over €10,000 per kilogram.
Caviar consumption is growing fast. According to the Caviar Market Report 2022, the global caviar market, valued at €330 million in 2018, is projected to reach €500 million by 2025.
The simplest way to serve caviar is placing it on a bed of crushed ice and serving it with a mother-of-pearl spoon.
For a tasting experience, we would recommend to gently press the caviar onto the roof of your mouth using your tongue, rather than chewing it. This technique allows the delicate flavours to unfold and provides a unique texture experience. Treating the caviar tasting like a wine tasting can also enhance the overall experience.
Click here to read more interesting facts about Caviar.
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A unique event was organised by Green Chilli Provisioning and Yachting Pages in the yachting capital of the world, Antibes, France, on 27th April 2024.
We brought together 11 superyacht chefs to taste 24 different types of caviar. The occasion was celebrated with some of the finest champagnes, wines, vodka, and sake, provided by World Wine Services.
Some of the superyacht chefs in the group have won a Michelin star on land, but even those who haven’t could easily achieve one, as they cook for the most discerning palates of the richest people in the world and manage to impress them.
We relied on the expertise of these chefs to assess different caviars in a covered tasting, allowing them to experience each variety without preconception or bias.
All the caviar we used for our tasting is responsibly farmed.
The objective was to collate opinions in a 100% ‘blind tasting’, and we asked the chefs to fill in score sheets for each caviar. We also allowed for their comments at the end, as these comments are filled with insight and value.
Each chef was required to score each caviar out of five using the following metrics:
Appearance: Freshness and appropriate size for each type, with Oscietra and Beluga having the largest roe. Colours also vary from pearly grey and dark grey to beautiful bronze or brown with golden tones.Aroma/Nose: Always looking for a fresh smell, light, like a sea breeze (a fishy smell means something went wrong with the caviar).Texture of the grain: Appropriate to each type of caviar as some are naturally firm and others soft and delicate.Depth of flavour: According to each type, some caviars have simpler, clearer flavours: briny and mineral. Other caviars have complex, long-lasting flavours of butter, hazelnuts, almonds, creamy avocado, etc.Overall impression: We also collected personal impressions from the chefs.
The total scores were tallied, and each category’s overall winner was crowned. Read on to find out the winners of this Tried & Tested: World’s Best Caviar!
Find out more about our chef reviewers.
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<h2><strong>Caviar Type 1: Baeri</strong></h2>
<p>Baeri Caviar comes from the Acipenser Baerii sturgeon. It has a very pure flavour, with briny, mineral, and iodised notes. Sometimes described as smooth, subtle, and fruity, Baeri has a smaller roe compared to other caviar types, with colours ranging from smoky grey to pure black.</p>
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<h3><strong>Selection Persica Royal Baeri</strong></h3>
<p><em>A balanced palette of flavours, characterised by nuances of fresh seafood, subtle woody notes, and a slightly salty touch on the finish.</em><em/></p>
<p><em>€1,000 to €2,000 per KG</em></p>
<p><em/><em>Enquire about Selection Persica Royal Baeri via Green Chilli Provisioning.</em></p>
<p><em/><img decoding="async" alt="Selection Persica Royal Baeri rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings AVA.jpg"/><noscript><img decoding="async" alt="Selection Persica Royal Baeri rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings AVA.jpg" width="800"/></noscript></p>
<h3><strong>Petrossian Tsar Imperial Baeri Baika</strong></h3>
<p><em>“The Baeri Baïka® Tsar Impérial® caviar is briny, complex, and rich, with colour varying from dark grey to black. It has a very pure flavour, with a briny and mineral dominance bringing a sensation of coolness.”</em></p>
<p><em>€2,500 to €3,200 per KG</em></p>
<p><em>Request information on Petrossian Tsar Imperial Baeri Baika through Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Chef Tsvetan Nikolov caviar ratings" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings2.jpg"/><noscript><img loading="lazy" decoding="async" alt="Chef Tsvetan Nikolov caviar ratings" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings2.jpg" width="800"/></noscript></p>
<h3><strong>Sturia Prestige Baeri</strong></h3>
<p><em>“Sturia Baerii Prestige caviar is an exceptional caviar. Its big roes and iodised flavours melt in the mouth with an unrivalled length on the palate that is at once complex and refined.”</em></p>
<p><em>€2,800 to €3,500 per KG</em></p>
<p><em>Contact Green Chilli Provisioning about Sturia Prestige Baeri.</em></p>
<p><img decoding="async" alt="Chef Duncan Biggs Sturia Prestige Baeri ratings" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings3.jpg"/><noscript><img loading="lazy" decoding="async" alt="Chef Duncan Biggs Sturia Prestige Baeri ratings" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings3.jpg" width="800"/></noscript></p>
<h3><strong>Aurea Ova Royal Baeri</strong></h3>
<p><em>“Royal Baeri ® offers medium-sized grains with colours ranging from deep grey to black, depending on the season. The taste is both fresh and fruity, with mineral and clear flavours.”</em></p>
<p><em>€1,750 to €2,150 per KG</em></p>
<p><em>Request details on Aurea Ova Royal Baeri from Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Aurea Ova Royal Baeri rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings4.jpg"/><noscript><img loading="lazy" decoding="async" alt="Aurea Ova Royal Baeri rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings4.jpg" width="800"/></noscript></p>
<h3><strong>Sturia Vintage Baeri</strong></h3>
<p><em>“Sturia Vintage caviar is our best ambassador! Its shiny roes associate rounded firmness and an explosion in the mouth of harmoniously fruity and iodised flavours.”</em></p>
<p><em>€2,1500 to €2,650 per KG</em></p>
<p><em>Contact Green Chilli Provisioning about Sturia Vintage Baeri.</em></p>
<p><img decoding="async" alt="Sturia Vintage Baeri rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEFStar_Ratings5.jpg"/><noscript><img loading="lazy" decoding="async" alt="Sturia Vintage Baeri rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEFStar_Ratings5.jpg" width="800"/></noscript></p>
<h2>Winner</h2>
<p><img decoding="async" alt="Sturia Prestige Baeri" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images2.jpg"/><noscript><img loading="lazy" decoding="async" alt="Sturia Prestige Baeri" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images2.jpg" width="800"/></noscript></p>
<h3><strong>Sturia Prestige Baeri</strong></h3>
<p>The Sturia Prestige Baeri received a rating of 16.45 out of 25. The chefs described it using terms such as “strong flavors,” “balanced,” “umami,” “deep,” and “impressive.”</p>
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<h2><strong>Caviar Type 2: Kaluga -Hybrid</strong></h2>
<p>In this category, we had some Kaluga purebred and some Kaluga Hybrid caviar called Diamond Caviar by a few brands. The Kaluga Hybrid is a cross between two species of sturgeon: Acipenser Schrencki and Huso Dauricus.</p>
<p>This type of caviar has medium-sized eggs with colours ranging from amber to golden brown. Kaluga purebred and Kaluga Hybrid have elegant flavours with many nuances and a long aftertaste of clean umami.</p>
<p><img decoding="async" alt="Kaluga caviar, derived from the Huso dauricus sturgeon" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images13.jpg"/><noscript><img loading="lazy" decoding="async" alt="Kaluga caviar, derived from the Huso dauricus sturgeon" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images13.jpg" width="800"/></noscript></p>
<h3><strong>Stroganoff Imperial 12ans</strong></h3>
<p><em>“The appearance of this caviar is a beautiful, dark amber to golden in colour. Rich and complex flavours with an almond finish.”</em></p>
<p><em>€1,600 to €2,600 per KG</em></p>
<p><em>Request details on Stroganoff Imperial 12ans from Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Stroganoff Imperial 12ans rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings6.jpg"/><noscript><img loading="lazy" decoding="async" alt="Stroganoff Imperial 12ans rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings6.jpg" width="800"/></noscript></p>
<h3><strong>Pasión Persa Imperial Premium</strong></h3>
<p><em>“Firmness and full-fledged black pearl. Pasión Persian Imperial is without a doubt a guaranteed success given its durability and prolonged final flavour in the mouth.”</em></p>
<p><em>€2,250 to €2,600 per KG</em></p>
<p><em>Enquire about Pasi<em>ó</em>n Persa Imperial Premium via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Pasion Persa Imperial Premium rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings7.jpg"/><noscript><img loading="lazy" decoding="async" alt="Pasion Persa Imperial Premium rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings7.jpg" width="800"/></noscript></p>
<h3><strong>Fernando Pensato Diamond</strong></h3>
<p><em>“Its golden grains dazzle, offering a compact, bright texture with a subtle almond finish. Esteemed for its rich, nutty flavour profile, this caviar is a favourite among chefs and connoisseurs.”</em></p>
<p><em>€3,100 to €4,000 per KG</em></p>
<p><em>Ask Green Chilli Provisioning about Fernando Pensato Diamond.</em></p>
<p><img decoding="async" alt="Fernando Pensato Diamond rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings8.jpg"/><noscript><img loading="lazy" decoding="async" alt="Fernando Pensato Diamond rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings8.jpg" width="800"/></noscript></p>
<h3><strong>N25 Reserve Kaluga</strong></h3>
<p><em>“Due to the old age of the fish and over a decade of waiting needed to produce caviar, the roe is one of the most prestigious and sought-after.”</em></p>
<p><em>€6,200 to €7,000 per KG</em></p>
<p><em>Find out about N25 Reserve Kaluga from Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="N25 Reserve Kaluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings9.jpg"/><noscript><img loading="lazy" decoding="async" alt="N25 Reserve Kaluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings9.jpg" width="800"/></noscript></p>
<h3><strong>Stroganoff Diamond 14ans</strong></h3>
<p><em>“The grain, the taste, the Schrenkii is a delicate caviar with a very mild taste and a melting texture…with a great length in the mouth, we can find notes of fruit.”</em></p>
<p><em>€2,000 to €2,800 per KG</em></p>
<p><em>Get more details about Stroganoff Diamond 14ans via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Stroganoff Diamond 14ans" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings10.jpg"/><noscript><img loading="lazy" decoding="async" alt="Stroganoff Diamond 14ans" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings10.jpg" width="800"/></noscript></p>
<h3><strong>N25 Reserve Hybrid</strong></h3>
<p><em>“Nurtured with the artful maturation characteristic of N25, this caviar unveils an immensely enriched flavour profile, a symphony of indulgence that captivates discerning palates worldwide.”</em></p>
<p><em>€3,000 to €3,600 per KG</em></p>
<p><em>Contact Green Chilli Provisioning about N25 Reserve Hybrid.</em></p>
<p><img decoding="async" alt="N25 Reserve Hybrid rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings11.jpg"/><noscript><img loading="lazy" decoding="async" alt="N25 Reserve Hybrid rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings11.jpg" width="800"/></noscript></p>
<h2>Winner</h2>
<p><strong><img decoding="async" alt="N25 Reserve Kaluga" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images10.jpg"/><noscript><img loading="lazy" decoding="async" alt="N25 Reserve Kaluga" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images10.jpg" width="800"/></noscript></strong></p>
<h3><strong>N25 Reserve Kaluga </strong></h3>
<p>The N25 Reserve Kaluga caviar, rated 19.8 out of 25, was praised by our chefs for its good flavor profile, creamy texture, softness, and richness.</p>
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<h2><strong>Caviar Type 3: Oscietra</strong></h2>
<p>Oscietra caviar, sourced from the Acipenser Gueldenstaedti sturgeon, is celebrated for its superb egg quality, considered by connoisseurs to be second best after the Beluga. The taste is described as an explosion of complex marine and iodised flavours, with subtle nuances of hazelnut and crème fraîche, combined with a firm but delicate texture, bursting in the mouth. Visually, we can observe medium-sized grains with different colours, ranging from dark grey and olive green to golden brown.</p>
<p><img decoding="async" alt="Oscietra caviar, sourced from a Russian sturgeon" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images22.jpg"/><noscript><img loading="lazy" decoding="async" alt="Oscietra caviar, sourced from a Russian sturgeon" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images22.jpg" width="800"/></noscript></p>
<h3><strong>Aurea Ova Oscietra</strong></h3>
<p><em>“Royal Oscietra offers fruity and marine tastes, delicate or powerful, ending in pleasing hazelnut and iodised flavours.”</em></p>
<p><em>€2,400 to €2,900 per KG</em></p>
<p><em>Find out about Aurea Ova Oscietra from Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Aurea Ova Oscietra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings12.jpg"/><noscript><img loading="lazy" decoding="async" alt="Aurea Ova Oscietra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings12.jpg" width="800"/></noscript></p>
<h3><strong>N25 Reserve Oscietra</strong></h3>
<p><em>“Velvety eggs shimmer in an exquisite array of amber to deepest mahogany, earning it the moniker the ‘pinnacle of caviar perfection’.”</em></p>
<p><em>€3,100 to €3,600 per KG</em></p>
<p><em>Contact Green Chilli Provisioning about N25 Reserve Oscietra.</em></p>
<p><img decoding="async" alt="N25 Reserve Oscietra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings13.jpg"/><noscript><img loading="lazy" decoding="async" alt="N25 Reserve Oscietra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings13.jpg" width="800"/></noscript></p>
<h3><strong>Sturia Oscietra</strong></h3>
<p><em>“Its firm golden brown eggs roll perfectly under the palate, gradually freeing their delicate flavour. Much demanded by connoisseurs, Oscietra is a sought-after selection.”</em></p>
<p><em>€2,600 to €3,100 per KGEnquire about Sturia Oscietra via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Sturia Oscietra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings14.jpg"/><noscript><img loading="lazy" decoding="async" alt="Sturia Oscietra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings14.jpg" width="800"/></noscript></p>
<h3><strong>Pasión Persa Oscietra</strong></h3>
<p><em>1,3500€ to 1,850€ per KG</em></p>
<p><em>Request information on Pasi<em>ó</em>n Persa Oscietra through Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Pasion Persa Oscietra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings15.jpg"/><noscript><img loading="lazy" decoding="async" alt="Pasion Persa Oscietra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings15.jpg" width="800"/></noscript></p>
<h3><strong>Selection Persica</strong></h3>
<p><em>“An explosion of complex marine and iodised flavours, subtle nuances of hazelnut and crème fraîche, combined with a firm but delicate texture, bursting in the mouth.”</em></p>
<p><em>€2,300 to €2,800 per KG</em></p>
<p><em>Get more details about Selection Persica via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Selection Persica rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings16.jpg"/><noscript><img loading="lazy" decoding="async" alt="Selection Persica rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings16.jpg" width="800"/></noscript></p>
<h3><strong>Fernando Pensanto Oscietra</strong></h3>
<p><em>“Its rich brown pearls offer a blend of buttery, nutty flavours with a hint of sweetness, enhanced by just a touch of salt.”</em></p>
<p><em>€4,200 to €4,800 per KG</em></p>
<p><em>Consult Green Chilli Provisioning Regarding Fernando Pensanto Oscietra.</em></p>
<p><img decoding="async" alt="Fernando Pensanto Oscietra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings17.jpg"/><noscript><img loading="lazy" decoding="async" alt="Fernando Pensanto Oscietra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings17.jpg" width="800"/></noscript></p>
<h3><strong>Umai N25 Heritage</strong></h3>
<p><em>“Heritage is an homage to the classical flavours of traditional caviar. Delicately soft pearls release the aroma of an ocean breeze with a creamy finish.”</em></p>
<p><em>€1,450 to €1,900 per KG</em></p>
<p><em>Contact Green Chilli Provisioning for details on Umai N25 Heritage.</em></p>
<p><img decoding="async" alt="Umai N25 Heritage rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings18.jpg"/><noscript><img loading="lazy" decoding="async" alt="Umai N25 Heritage rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings18.jpg" width="800"/></noscript></p>
<h3><strong>Petrossian Tsar Imperial Ossetra</strong></h3>
<p><em>“Ossetra Tsar Impérial is a caviar that’s a dark amber to golden in colour, with a firm and sensual texture. The flavours amplify when rolled by the tongue against the palate.”</em></p>
<p><em>€2,700 to €3,200 per KG</em></p>
<p><em>Ask Green Chilli Provisioning about Petrossian Tsar Imperial Ossetra.</em></p>
<p><img decoding="async" alt="Petrossian Tsar Imperial Ossetra rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings19.jpg"/><noscript><img loading="lazy" decoding="async" alt="Petrossian Tsar Imperial Ossetra rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings19.jpg" width="800"/></noscript></p>
<h2>Winner</h2>
<p><img decoding="async" alt="Sturia Oscietra" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images3.jpg"/><noscript><img loading="lazy" decoding="async" alt="Sturia Oscietra" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images3.jpg" width="800"/></noscript></p>
<h3><strong>Sturia Oscietra</strong></h3>
<p>Sturia Oscietra caviar achieved a score of 19.5 out of 25, with chefs describing it as silky, balanced, slightly salted, with a long-lasting taste, and exceptional quality.</p>
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<p> </p>
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<h2><strong>Caviar Type 4: Beluga</strong></h2>
<p> </p>
<p>The famous Beluga sturgeon caviar is derived from the Huso Huso species. It is often hailed as the pinnacle of caviar varieties due to its exceptional quality and flavour. The Beluga sturgeon produces the largest caviar eggs, which range from light to dark grey and offer a delicate, creamy taste. The rarity and long maturation period of this sturgeon, which can take 15 to 20 years to produce roe, contribute to the caviar’s high value and exclusivity.</p>
<p>Two of the Beluga caviars we’ve tested were farmed in the waters of the Caspian Sea. This is a caviar that tastes the closest to what traditional caviar used to taste like back in the nineteenth century. Beluga caviar is considered the best caviar in the world by experts and connoisseurs.</p>
<p><img decoding="async" alt="Beluga caviar, derived from the beluga sturgeon (Huso huso)" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images21.jpg"/><noscript><img loading="lazy" decoding="async" alt="Beluga caviar, derived from the beluga sturgeon (Huso huso)" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images21.jpg" width="800"/></noscript></p>
<h3><strong>Fernando Pensato Beluga</strong></h3>
<p><em>“The caviar boasts a delicate buttery taste with a long finish. Perfectly complements champagne or dry white wine, enhancing its luxurious buttery notes.”</em></p>
<p><em>€9,200 to €9,700 per KG</em></p>
<p><em>Enquire about Fernando Pensato Beluga via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Fernando Pensato Beluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings20.jpg"/><noscript><img loading="lazy" decoding="async" alt="Fernando Pensato Beluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings20.jpg" width="800"/></noscript></p>
<h3><strong>Petrossian Tsar Imperial Beluga</strong></h3>
<p><em>“Beluga Tsar Impérial® caviar has large eggs that are pearly-grey, a delicate texture, and excellent balance. It reveals a buttery flavour with notes of hazelnut and raw egg.”</em></p>
<p><em>€9,700 to €10,300 per KG</em></p>
<p><em>Get more details about Petrossian Tsar Imperial Beluga via Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Petrossian Tsar Imperial Beluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings21.jpg"/><noscript><img loading="lazy" decoding="async" alt="Petrossian Tsar Imperial Beluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings21.jpg" width="800"/></noscript></p>
<h3><strong>Pasión Persa Beluga</strong></h3>
<p><em>“Our sturgeons grow in the waters of the Caspian Sea, in their natural habitat, with the best living conditions, and, in this way, produce what has been called by several experts ‘the best caviar in the world’.”</em></p>
<p><em>€6,400 to €6,950 per KG</em></p>
<p><em>Ask Green Chilli Provisioning about Pasi<em>ó</em>n Persa Beluga.</em></p>
<p><img decoding="async" alt="Pasion Persa Beluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings22.jpg"/><noscript><img loading="lazy" decoding="async" alt="Pasion Persa Beluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF Star_Ratings22.jpg" width="800"/></noscript></p>
<h3><strong>Selection Persica Beluga</strong></h3>
<p><em>“Generous grains, a deeply buttery flavour, and a silky texture that melts deliciously in the mouth… leaving an impressive taste imprint that lasts.”</em></p>
<p><em>€3,300 to €3,850 per KG</em></p>
<p><em>Find out about Selection Persica Beluga from Green Chilli Provisioning.</em></p>
<p><img decoding="async" alt="Selection Persica Beluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings23.jpg"/><noscript><img loading="lazy" decoding="async" alt="Selection Persica Beluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings23.jpg" width="800"/></noscript></p>
<h3><strong>Aurea Ova Beluga</strong></h3>
<p><em>“Creamy and delicate, their membranes are very thin and easily burst on the tongue to release the blossoms of its marine and dry fruit savours.”</em></p>
<p><em>€7,750 to €8,300 per KG</em></p>
<p><em>Contact Green Chilli Provisioning about Aurea Ova Beluga.</em></p>
<p><img decoding="async" alt="Aurea Ova Beluga rating" height="200" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20200'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings24.jpg"/><noscript><img loading="lazy" decoding="async" alt="Aurea Ova Beluga rating" height="200" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_Star_Ratings24.jpg" width="800"/></noscript></p>
<h2>Winner</h2>
<p><img decoding="async" alt="Selection Persica Beluga" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images9.jpg"/><noscript><img loading="lazy" decoding="async" alt="Selection Persica Beluga" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEW T&T images9.jpg" width="800"/></noscript></p>
<h3><strong>Selection Persica Beluga</strong></h3>
<p>Our chefs rated the caviar as 22.25 out of a possible 25 and used phrases such as “delicious taste” and “incredible texture” to describe the Selection Persica Beluga, with one chef rating the caviar 5 out of 5 for all metrics and commenting that it was “exceptional in every way”.</p>
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<p> </p>
<h2><strong>Conclusion</strong></h2>
<p><img decoding="async" alt="World's Best Caviar" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images11.jpg"/><noscript><img loading="lazy" decoding="async" alt="World's Best Caviar" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images11.jpg" width="800"/></noscript></p>
<p>Our winning caviars all rated highly amongst our chefs, with the Selection Persica Beluga rating the highest of them all, claiming a rating of 22.25 out of a possible 25.</p>
<p>Special thank you to Green Chilli Provisioning and the chefs who participated in the event.<br />Yachting Pages would also like to extend a special thank you to Gabi Gruber and Adriana Rowland-Jones as part of the organisation team at Green Chilli and Chef Damien Green who flew in for the event and helped us with the development of the scorecard.</p>
<p>To try these caviars for yourself or your yacht, visit Green Chilli Provisioning.</p>
<hr style="margin-bottom: 20px; margin-top: 20px; opacity: 1"/>
<h2 id="Introducing the chefs"><strong>Introducing the chefs</strong></h2>
<p><strong><img decoding="async" alt="Group image of superyacht chefs" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF T&T images35.jpg"/><noscript><img loading="lazy" decoding="async" alt="Group image of superyacht chefs" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_CHEF T&T images35.jpg" width="800"/></noscript></strong></p>
<h3><strong>Chef Damien Green – Private motor yacht, 100m+</strong></h3>
<p>With a rich Michelin pedigree, Chef Damien honed his craft at esteemed venues like Alain Ducasse’s 3-star Michelin restaurant at Dorchester, London and Don Alfonso’s in Italy. His CV boasts experience as a Royal household Executive Head Chef in London. Damien’s classic French training and diverse culinary experience enable him to excel in delivering Michelin-level or bespoke dietary-specific dishes.</p>
<h3><strong>Chef Joost Dierickx – M/Y BINA, 43m</strong></h3>
<p>Belgium-born Joost Dierickx has been a chef since leaving school and has trained in some of Europe’s finest restaurants. He has been a yacht chef for more than 20 years, cooking for royalty and celebrities. His typical dishes range from sushi with seared veal to grilled octopus and shrimp tempura.</p>
<h3><strong>Chef Mads Thomsen – Private motor yacht, 90m</strong></h3>
<p>Mads is a former one Michelin star Head Chef. Due to his current role, he cannot disclose any further information.</p>
<h3><strong>Chef Gisella Caselli Leniz – Freelance</strong></h3>
<p>A formally trained chef with more than 20 years of experience, Gisella has worked in diverse professional kitchens, opened restaurants, taught classes, and ran an event and catering company. She seeks to bring her skills to the sea and hopes to become a vital member of a busy vessel.</p>
<h3><strong>Chef Olivia Smith – Private motor yacht, 50m</strong></h3>
<p>After graduating with a Modern Languages degree in 2017, Liv travelled extensively, living and working worldwide. For the past three and a half years, she has worked as a yacht chef, with a particular highlight being winning a prize in the 2023 Barcelona Yacht Show Chef Competition. Liv excels at taking guests on a culinary journey, combining favourite dishes with innovative creations.</p>
<h3><strong>Chef Ava Faulkner– M/Y Light Holic, 60m</strong></h3>
<p>Ava worked in UK restaurants and boutique events for five years before entering the yachting industry. Starting as a crew chef, she advanced to Sous Chef on Eos (93m sailing yacht) after studying at Ashburton. She took various culinary courses and recently won a silver medal in the world superyacht chef competition in Monaco. Ava is now head chef on Light Holic (60m motor yacht). Her cuisine reflects her global travels and the cultural knowledge shared by those she met.</p>
<h3><strong>Chef Malgorzata Anna Kanicka – Freelance</strong></h3>
<p>Malgorzata brings a diverse culinary training background from Tokyo Sushi Academy, Bangkok Thai Cooking Academy, Gastronomicon, and Ashburton Chefs Academy, complemented by extensive freelance chef experience since 2022. She has held multiple full-time roles on various yachts and hotels and has refined her skills as a chef, stewardess, and manager.</p>
<h3><strong>Chef Tsvetan Nikolov – M/Y Hemabejo, 45m</strong></h3>
<p>Tsvetan is a seasoned Bulgarian chef with more than a decade of experience. He has served as an executive chef, sous chef, and solo yacht chef, working in hotels, restaurants, and on luxury yachts. He is fluent in English and Bulgarian, has advanced Russian skills, and holds various culinary and maritime certifications.</p>
<h3><strong>Chef Jean Charles Ladreyt – M/Y SYMPHONY, 101.5m</strong></h3>
<p>Jean Charles Ladreyt began his culinary career in Michelin-starred restaurants in Switzerland, Provence, and Cannes before becoming a private chef for high-end clientele. He spent seven years on Odessa II, working for Len Blavatnik and cooking for celebrity guests like Beyonce and Jay-Z. Currently, he works on Symphony. Ladreyt has refined his skills by training at the Alain Ducasse School and Lenotre in Paris and the Cheval Blanc St. Tropez under Arnaud Donckele.</p>
<h3><strong>Chef Michaël Fulci, one Michelin Star – Restaurant Les Terraillers in Biot</strong></h3>
<p>Michaël Fulci honed his skills under the mentorship of culinary legends Alain Ducasse and Roger Vergé. He earned a Michelin star shortly after assuming leadership at Les Terraillers. Michaël stands among France’s top chefs, with his culinary style acknowledged by the most prestigious guides in France and around the world.</p>
<h3><strong>Chef Duncan Biggs – On-board and on-shore chef</strong></h3>
<p>Chef Duncan is a seasoned superyacht chef and co-founder of the crew training company Ocean Wave Monaco. With 25 years of experience, he manages two yachts’ culinary operations and offers consulting services. Notably, he worked on Sir Jim Ratcliffe’s yacht, initially as a consultant before becoming his chef, and he also cooked for Roman Abramovich on the superyacht Luna.</p>
<hr style="margin-bottom: 20px; margin-top: 20px; opacity: 1"/>
<h2 id="Interesting facts about caviar"><strong>Interesting facts about caviar</strong></h2>
<p><strong><img decoding="async" alt="Caviar being served with a mother of pearl spoon" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20800%20480'%3E%3C/svg%3E" width="800" data-lazy-src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images18.jpg"/><noscript><img loading="lazy" decoding="async" alt="Caviar being served with a mother of pearl spoon" height="480" src="https://www.yachting-pages.com/custom/domain_1/image_files/ckeditor/sitemgr_NEWT&T images18.jpg" width="800"/></noscript></strong></p>
<p>Caviar is a delicacy that dates back to the fourth century when the Greeks served it at banquets. The Persians had the inspiration to add a touch of salt, allowing it to be preserved for longer than just a few days. Serving such a rare delicacy at the courts of the Russian tsars before refrigeration became synonymous with luxury and celebration. Shortly thereafter, caviar found its way to the royal courts of Europe.</p>
<p>Caviar is the roe that comes from a family of fish called sturgeons, which are some of the oldest species of fish on the planet, originating about 200 million years ago and are as ancient as the dinosaurs. Sturgeons thrive in the cold waters of rivers or seas such as the Caspian Sea and the Amur River (Far East China and bordering Far East Russia). The best quality caviar comes from the countries around the Caspian Sea, home to the Beluga, Oscietra, Sevruga, and Schrenckii sturgeons.</p>
<p>For centuries, Russia and Iran dominated the caviar market, producing the highest quality and most in-demand caviar in the world. More recently, China has become a large producer and exporter of excellent quality caviar. Today, caviar is also successfully farmed in countries like France, Italy, Bulgaria, the USA, and Canada.</p>
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