The same excitement is felt every time an original tin is opened, the sight of the caviar in an original tin is always a visual and olfactory delight.
A sublime moment is spent testing the caviar: appreciating the fragrance, the size of the egg, its transparency, colour, the fine skin, the texture, its oil content and, of course, its flavour.
Strictly speaking, the products are prepared and packaged according to the needs of our customers and the type of packaging required. Precise movements, an experienced eye, discernment, the person in charge of packaging has to be both fast and accurate.
Caviar does not like being exposed to the air. The tin it is placed in is firmly pressed to remove any air that could oxidise it. The tin it is either put in a vacuum machine, or is firmly pressed to remove any air that could oxidise it. The tin is then sealed with a natural rubber band. This offers further protection and can be used to feature various items of information, such as the type of caviar, the packaging and the batch N°.
Black Almas
It was in 2013 that Mahdi Kazemi founded the Black Almas company based in Paris, France.
Chef Stéphane Gatumel
As a chef, I have had the opportunity to use a lot of different caviars in my menus.
The BLACK ALMAS caviar
We also offer a range of delicious fish roe as well as gift boxes.
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