Seafood


Caviar


Caviar is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family (sturgeon). Oscietra caviar, White sturgeon (Tansmontanus), Siberian sturgeon (Baerii), Adriatic sturgeon (Naccarii) are the best of the farms’ harvests around the globe. The caviars can be differentiated by their size, their colour (grey,black), their texture, their sea taste… Range of non-pasteurised varieties and origins can be found for all tastes and usage.

Blue Lobster


Lobster (Homarus) is a type of seawater crustacean. There are two species: European lobster (Homarus gammarus) and American lobster (Homarus americanus). Usually, lobsters are dark colored, for example, gray, blue, black or even dark green, but there are smaller tropical species that are highly colored (red or purple). Lobster has a long body, like the shrimp’s or crayfish’s and it is one of the crustaceans that has the largest claws. Lobster is highly appreciated. Its flesh and claws are renowned for their fine taste

Oysters


The oyster is a mollusc shut in between two shells. It is raised for its flesh, mother-of-pearl and pearls. There are more than one hundred varieties of oysters in the world which are raised in seawater, freshwater and brasckish water as well. They can be differentiated by their size, their sea taste, their flesh… Some of the most famous in the world are : la Fine de clair, la Gilardeau, la Belon, la Gavette, la Bouzigue , and the Blue Point, The Beausol.

Smoked Salmon


Smoked salmon is a preparation of salmon. It is typically a fillet that has been cured and smoked. Smoked salmon is usually prepared from the “Salmo Salar species” (Atlantic salmon), that come from Norway, Scotland, Ireland or North America farms. Usually farmed salmon is opposed to wild salmon. Due to its high price, smoked salmon is considered a delicacy.

Fresh Mussels


The mussel is a bivalve mollusk, edible, whose shell’s shape is oblong. Mussels are harvested in mussels parks. They are edible if they are closed before cooking, open after cooking, or if they do not float.