Comptoir du Caviar has selected keta salmon eggs from the Pacific. At perfect maturity, this product is rich in flavour, combining the finesse of skin and bright orange colour. This salmon roe is to be enjoyed, accompanied by a bed of cream on a blini, or ideally with steamed potatoes.

Who is Le Comptoir du Caviar?
For more than 30 years, Le Comptoir du Caviar has been sourcing and conditioning caviar from the best farms around the world as well as manufacturing its own tarama recipes to supply professionals.
In 2015, the Gardinier brothers acquired Le Comptoir du Caviar and gave a new impetus to the company, thus developing its own retail brand with a disruptive positioning in order to initiate the new generation of foodies with a festive, accessible and uninhibited use of caviar.