Welcome to Périgord Noir in France....
A SUSTAINABLE METHOD OF PRODUCTION
Respect of the area in terms of noise, visual aspect and non-use of agrochemical products on fishes and land.
Water quality: the farm is fed by a local small stream through an open cycle system and is naturally recycled. Fresh, clear and calcareous water classified first fish-farming category. Rich in mineral and calcium, the water prevents parasite and earthy taste that may be observed with lower quality caviar.
Use of settling pond to release clean water and preserve the classified environment; Quality assured via official regular analysis.
Low-density of sturgeons for animal welfare; Absence of diseases and curative treatments; non use of antibiotics.
Surroundings as similar as possible to their natural environment. During winter season, the weather conditions are close to natural conditions of sturgeon of Siberia.
Use of natural material: earth or stones ponds.
Quality diet: the sturgeons benefit from feeding free of GMO and flour from terrestrial animals; they are feed with sustainable fish-meal.
Use of pure oxygen is forbidden.
Water not artificially warmed to accelerate their growth: 8 to 10 years are needed to collect the roe with an optimal quality. It is the art of patience.
This allows sturgeons more time to eat and grow naturally; yielding more fats, lipids, and most importantly, a unique and exquisite roe taste.
RESPECT OF SRURGEONS AND ENVIRONMENT
The low-density ponds and free-range sturgeon farming methods, associating to a low salting and traditional refined canned-aging “Malossol” mean that the caviar is the highest quality and has the taste nature intended.
The authorized workshop answers to all European standards of hygiene and traceability (veterinary and CITES).
Quality Artisan Producer renowned by the COLLEGE CUMINAIRE of France
FRÉDÉRIC VIDAL, THE FOUNDER
Founder of the Caviar Perle Noire brand,
Agronomic engineer (ENSA Rennes),
Halieutics and Ichthyology specialist,
Passionate about aquatic biology, he is over thirty years experienced in aquaculture.
He worked for Ifremer* and, in particular, has taken part to the birth
and development of “farmed shrimp/king prawn” sector on 5 continents.
Then, he will throw himself into sturgeon farming in Maine et Loire in 1997,
and will move in Dordogne to find there a water corresponding perfectly
to the production of a quality caviar.
HOW TO TASTE CAVIAR
In the refrigerator between 2 and 8°C.
Open the tin about 10 minutes before serving and place it on a bed of ice.
Once pened, consume within 48 hours after.
Allow 15-20g /pers.
Russian-style on the hand or with a spoon
(mother-of-pearl, horn, porcelain
Place the eggs on the tongue and let explose their flavours
against your palate.
IN ASSOCIATION WITH A DISH
Dressing must be done just before serving
in order not to let the caviar warm up.
- Provides antioxidants (rich in vitamin A and E)
- Helps to lower blood pressure (high in potassium)
- Aids to prevent heart attacks (high content of omega-3 oils)
- Protect against viruses (vitamin D)
- Regenerates hemoglobin
- Muscle developer (high in protein)
- Antidepressant effect (elevated concentration of omega-3 oils)
- Beneficial for bones (high amount of calcium)
- Ally of sportspeople (high in iron)
- Anti-stress and anti-migraine (rich in vitamin B2 and B5)
- Anti-aging effects (caviar extracts are used in high-quality beauty products and spa treatments)