Royal Belgian Caviar

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Royal Belgian Caviar Fresh caviar produced in Belgium Royal Belgian Caviar is the only caviar producer in Belgium. Find out more: www.royalbelgiancaviar.be
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We are unique in many ways:

- Production of our own sturgeon feed since the late 1980’s
- Sturgeon farming experience since the early 1990’s, resulting in a sturgeon population who’s genes allow us to produce large eggs of exclusive colours
- Fresh and vacuum packaging of the caviar, within 20 minutes after harvesting it from the fish, into its final tin (even for the 10g tins) allowing 10 mon

ths shelf life.
- On demand production to meet the exact requirements of our clients
- Thorough refinement methods to ensure a pure taste

Our variations: Gold label (Acipenser baerii), Osietra (Acipenser gueldenstaedti), Platinum (hybrid of: Acipenser baerii x Acipenser gueldenstaedti), White pearl (Acipenser ruthenus albinos),
Beluga (Huso huso). All sturgeons have been reproduced by us and all caviar is harvested by us. Numerous star chefs throughout the world have been working with our product for years.

Tailor-made⚫️ L'air du temps
24/11/2024

Tailor-made⚫️ L'air du temps

21/11/2024

Horeca Expo 2024, it’s a wrap🔥

You can find us at Horeca Expo from 17-20 November at Chef’s Place stand 34. See you there!
16/11/2024

You can find us at Horeca Expo from 17-20 November at Chef’s Place stand 34. See you there!

Smoked sturgeon - Marigold egg- Royal Belgian CaviarDish at De Koolputten📷
10/11/2024

Smoked sturgeon - Marigold egg- Royal Belgian Caviar

Dish at De Koolputten

📷

05/11/2024

Congratulations to all chefs rewarded by Gault&Millau Belgium for their hard work, passion and creativity🧑🏻‍🍳

We are privileged to work close with some of the finest chefs in Belgium and every day we feel inspired by that.

Agira potato cooked in the skin - buckwheat - Royal Belgian Caviar OsietraDish by Archibald De Prince served at Archibal...
03/11/2024

Agira potato cooked in the skin - buckwheat - Royal Belgian Caviar Osietra

Dish by Archibald De Prince served at Archibald de Prince Table & Chambres

Opening this week on Thursday, November 7.

Osietra caviar pearls are known for their medium size, ranging between 2.5 and 3.5 mm. This size gives them a unique tex...
31/10/2024

Osietra caviar pearls are known for their medium size, ranging between 2.5 and 3.5 mm. This size gives them a unique texture that offers a satisfying pop, releasing a rich, nutty flavor loved by caviar connoisseurs worldwide. The distinct taste of Osietra is due to its high-quality roe, carefully sourced from the Acipenser gueldenstaedtii sturgeon. These pearls aren’t just a luxury ingredient—they’re a reflection of tradition, craftsmanship, and nature’s finest. Combining size and flavor perfectly.

Short Loin & Caviar Dish by D'Huyvetter Dominique Persoone Tom Degroote In collaboration with njam Picture by Enya R...
29/10/2024

Short Loin & Caviar

Dish by D'Huyvetter Dominique Persoone Tom Degroote

In collaboration with njam

Picture by Enya Ryngaert

The delicate skill of sieving: crafting the perfect caviar.In the production of premium caviar, the sieving process is a...
22/10/2024

The delicate skill of sieving: crafting the perfect caviar.

In the production of premium caviar, the sieving process is a crucial step that ensures only the finest, purest roe is selected. After the roe is carefully harvested from the fish, it is meticulously passed through a fine sieve. This delicate, manual process requires great skill and precision to avoid damaging the fragile eggs. The purpose of sieving is to remove any impurities, such as excess membranes or unwanted particles, ensuring that what remains is the highest quality caviar.

By filtering out these imperfections, the sieving process enhances the texture and purity of the roe, preparing it for the next stages of production, such as salting and curing. This vital step guarantees that the caviar served at your table is nothing less than perfect—an exquisite reflection of craftsmanship and dedication.

Picture by Luyckx Photography for Culinaire Ambiance

Fishing Carousel: 1. Raymond with a starry sturgeon (Acipenser stellatus), also known as the stellate sturgeon or sevrug...
18/10/2024

Fishing Carousel:

1. Raymond with a starry sturgeon (Acipenser stellatus), also known as the stellate sturgeon or sevruga
2. Gert-Jan our biologist briefing the team
3. Kristof carrying a our beloved Beluga sturgeon
4. Transportation by Cédric & Raymond
5. No words needed: Steven
6. Jochem preparing the fishing nets
7. The peaceful habitat of our sturgeons
8. Mia counting the different species
9. The end

Huge congratulations to all the chefs in Luxembourg for your amazing Gault Millau rankings! 🍽️A small selection of their...
14/10/2024

Huge congratulations to all the chefs in Luxembourg for your amazing Gault Millau rankings! 🍽️

A small selection of their wonderful creations.

Sunday party starterDish
13/10/2024

Sunday party starter

Dish

Lamb Taco & Royal Belgian CaviarDish by Nick Van den Broeck📷 Kris Vlegels
11/10/2024

Lamb Taco & Royal Belgian Caviar

Dish by Nick Van den Broeck

📷 Kris Vlegels

Congratulations to all the talented chefs and restaurants in the Netherlands who have been awarded Michelin stars this y...
07/10/2024

Congratulations to all the talented chefs and restaurants in the Netherlands who have been awarded Michelin stars this year! Your dedication to culinary excellence and innovation has truly been reflected. We are incredibly proud of your achievements and the way you continue to elevate the fine dining experience.

Veal sweetbreads - smoked Oosterschelde eel - wild mushrooms ragout - mashed potatoes - Osietra caviarDish at Restaurant...
06/10/2024

Veal sweetbreads - smoked Oosterschelde eel - wild mushrooms ragout - mashed potatoes - Osietra caviar

Dish at Restaurant sense *

Picture by Heikki Verdurme

Lango Lardo - fermented tomato - CaviarDish by Laurent Messine at Vividu
01/10/2024

Lango Lardo - fermented tomato - Caviar

Dish by Laurent Messine at Vividu

Scallop - Leeks - Sea urchins - crunchy vegetables - Caviar - Champagne sauceDish by Olivier Chaignin at L’Osier ***
28/09/2024

Scallop - Leeks - Sea urchins - crunchy vegetables - Caviar - Champagne sauce

Dish by Olivier Chaignin at L’Osier ***

Smoked sturgeon - Salmon roe - Royal Belgian CaviarDish by Gert De Mangeleer 📷
24/09/2024

Smoked sturgeon - Salmon roe - Royal Belgian Caviar

Dish by Gert De Mangeleer
📷

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Horeca Expo 2024, it’s a wrap🔥

Platinum ready for Shipping⚫️

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Gault Millau

Congratulations to all chefs rewarded by Gault&Millau Belgium for their hard work, passion and creativity🧑🏻‍🍳 We are privileged to work close with some of the finest chefs in Belgium and every day we feel inspired by that.

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Our Story

Royal Belgian Caviar is the only caviar producer in Belgium. We are unique in many ways: - Production of our own sturgeon feed since the late 1980’s - Sturgeon farming experience since the early 1990’s, resulting in a sturgeon population who’s genes allow us to produce large eggs of exclusive colours - Fresh and vacuum packaging of the caviar, within 20 minutes after harvesting it from the fish, into its final tin (even for the 10g tins) allowing 10 months shelf life. - On demand production to meet the exact requirements of our clients - Thorough refinement methods to ensure a pure taste Our variations: Gold label (Acipenser baerii), Osietra (Acipenser gueldenstaedti), Platinum (hybrid of: Acipenser baerii x Acipenser gueldenstaedti), White pearl (Acipenser ruthenus albinos), Beluga (Huso huso). All sturgeon have been reproduced internally and all caviar is harvested by us. Numerous star chefs throughout the world have been working with our product for years. Find out more: www.royalbelgiancaviar.be