Royal Belgian Caviar

  • Home
  • Royal Belgian Caviar

Royal Belgian Caviar Fresh caviar produced in Belgium Royal Belgian Caviar is the only caviar producer in Belgium. Find out more: www.royalbelgiancaviar.be
(10)

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.

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
📷

Osietra & friendsPicture by JAXX Marina Tilburg
21/09/2024

Osietra & friends

Picture by JAXX Marina Tilburg

Time for a dessert 🍋Dish by Dominique Persoone for njam
18/09/2024

Time for a dessert 🍋

Dish by Dominique Persoone for njam

Fish/ green curry/ basil / caviarDish by Roger van Damme
15/09/2024

Fish/ green curry/ basil / caviar

Dish by Roger van Damme

Fish/ green curry/ basil / caviarDish by
15/09/2024

Fish/ green curry/ basil / caviar

Dish by

Tartare langoustine, sour cream, radish, dashi & caviar.Dish by Niels Brants at Restaurant Essenciel *
11/09/2024

Tartare langoustine, sour cream, radish, dashi & caviar.

Dish by Niels Brants at Restaurant Essenciel *

This summer we launched our first newsletter. Every 3 month we will provide you with:- the latest news facts- testimoni...
09/09/2024

This summer we launched our first newsletter. Every 3 month we will provide you with:

- the latest news facts
- testimonials from Chefs
- introduce The People behind RBC
- hightlight some products
- simple recipes

The coming week we will launch our second edition. If you want to become a member of our RBC Community just subscribe:

Salmon Tartare & Caviar
08/09/2024

Salmon Tartare & Caviar

Osietra serving at Restaurant domæne Caviar GASTROunika-Caviar
04/09/2024

Osietra serving at Restaurant domæne

Caviar GASTROunika-Caviar

North Sea delicaciesDish 📷 Culinaire Ambiance
01/09/2024

North Sea delicacies

Dish
📷 Culinaire Ambiance

North Sea delicaciesDish 📷
01/09/2024

North Sea delicacies

Dish

📷

Osietra caviar - shellfishes - akagai – mirugai – hokkigai - shellfishes cream - seaweed jelly - melissa brothDish at Re...
28/08/2024

Osietra caviar - shellfishes - akagai – mirugai – hokkigai - shellfishes cream - seaweed jelly - melissa broth

Dish at Restaurant L'Osier ***

Developing and producing our own sturgeon feed is one of the most important elements of our Royal Belgian Caviar Story.M...
24/08/2024

Developing and producing our own sturgeon feed is one of the most important elements of our Royal Belgian Caviar Story.

Making sure our sturgeon get plenty of marine proteins we respect their natural diet.

Address


Telephone

+3214472710

Website

Alerts

Be the first to know and let us send you an email when Royal Belgian Caviar posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Royal Belgian Caviar:

Videos

Beluga by night ⚫

50 grams in the making 💣 #caviarproducer

Big tins, big labels.

Osietra pearls Comme chez Soi

Brunch time🥚 Eggs & Caviar always make a good match🙂 📷 @prinsessenboontjes

Ice cream flavored with green Yuzu • Fresh Chamomile oil • Osietra caviar Dish Héroine Restaurant & Bar #yuzu #chamomile #osietra #icecream #osietracaviar

Where does your inspiration come from? 👨🏻‍🍳 Michael schook Restaurant Putaine Héroine Restaurant & Bar

Blini with sour cream and Osietra caviar. As you know caviar is very temperature sensitive. So what could be a better tool than an ice sculpture that serves at the same time as pedestal for your caviar tins? Sea Urchin Caviar Mold 🧊 MoldBrothers

Scallop - cream of barbecued lemon - vinaigrette flavored with garum from the sturgeon ovary - Osietra caviar. Dish by Michael Schook at Restaurant Putaine Full Masterclass on Friday.

Sometimes just stick to the classics. Recipe by Prinsessenboontjes • Boil 2 small new potatoes per person. Boil them in slightly salted water. • Drain and let them leak. • Cut the potatoes in half lengthwise. • Place them cut side up on a nice plate, on a layer of coarse sea salt. • Spoon a scoop of sour cream onto the potatoes. • Spoon a generous spoonful of caviar onto the potatoes. • Finish with a small sprig of dill or chives. • Tasty #blackgold

Natural habitat
Natural habitat

The balance of Nature. Since we started our sustainable caviar production in 1992, we have integrated a large part of our facilities in open-air. With lakes in the Belgian Ardennes as well as in "De Kempen", we have strived to create optimal conditions for the best quality and the best environment for our sturgeon.

Last packages
Last packages

Last packages of 2023 shipping out. 💪To the team, partners & amazing customers🙏

Caviar Creations
Caviar Creations

Chef Michaël Vrijmoed on caviar creations. Restaurant Vrijmoed **

Langoustine Tartare, smoked eel ice cream, Easterscheldt algae and Royal Belgian Caviar Masterclass by Michaël Vrijmoed at Restaurant Vrijmoed 2** MICHELIN Guide 17,5/20 Gault&Millau Belgium

Own DNA
Own DNA

In silence they grow #sturgeonfarming Unlike many other caviar distributors, we grow and produce our own caviar. Starting from a well selected breeding stock we grow 5 different sturgeon: the Siberian sturgeon, the Russian Sturgeon, Beluga, Albino Sterlet and last but not least our very onw hybrid sturgeon which is a crossbreed between the Siberian and Russian sturgeon. Thanks to our biologists we maintain a program for very healthy and strong sturgeon that provide us with top quality caviar.

Shortcuts

  • Address
  • Telephone
  • Alerts
  • Contact The Business
  • Videos
  • Claim ownership or report listing

  • Want your business to be the top-listed Travel Agency?

Share

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