News & events 2012

Why Caviar House & Prunier do not sell Caspian Sea Caviar?

 
We receive regular questions about the availability of Caspian Sea Caviar whether it is of Iranian or Russian origin.

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NEW ONLINE-SHOP


CAVIAR HOUSE & PRUNIER UK

 

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Caviar House & Prunier new shop Frankfurt airport

We are proud to announce the opening of our brand new Caviar House & Prunier shop at Frankfurt Airport, in Terminal A-Plus.

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Caviar House & Prunier new shop Zurich Airport

We are proud to announce the opening of the new Caviar House & Prunier shop on Level 2 at Zurich airport.
It is located across from the Duty Free and surrounded by La Prairie and Sprüngli Confiserie, one of the top fine chocolate makers in Switzerland.

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Caviar House & Prunier satellite shop opening at Zürich airport

We are proud to announce the opening of a new satellite Caviar House & Prunier shop in Terminal D at Zürich airport.
It is located across from the Montreux Jazz Café. This small shop offers a choice of Prunier and Caviar House caviars, Balik salmon, Swiss cheese, Swiss dry meat, champagne and spirits.

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Caviar Prunier St James at the "Comptoir Suisse" in Lausanne

During the agriculture and conviviality trade show « Comptoir Suisse » in Lausanne, in partnership with l’Illustré and GaultMillau, the Ravet family made a recipe in a demonstration kitchen on September 16th from 3.30 pm to 5.00 pm.

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Caviar & Cuvée 2012

One idea, 8 Michelin Stars & countless pearls

Caviar House & Prunier GmbH is proud to announce that we again had started the Caviar & Cuvée events in cooperation with Land Rover and Bellavista Franciacorta. Farmed caviar from the Prunier Manufacture in the French Aquitaine region and a sparkling wine Bellavista from the Franciacorta region in Italy – there are two products complementing each other ideally. Manual work with the greatest care, passion for detail, knowledge of the product, imagination and last but not least a feeling for the lifestyle of our time: these are the ingredients for a great quality of caviar and cuvées. No wonder that the „black pearls“ and the „fizzy pearls“ are a perfect match.

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A Taste of Caviar

Tropenhaus Frutigen exhibition "Fish or egg?"

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Foie gras millefeuille with green apples and truffle ice cream

Recipe by Torsten Voigt, Maître de Cuisine, Schloss Hubertushöhe, Storkow, Germany

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Caviar House & Prunier Piccadilly

Since November 2011, Londoners were able to find again the unique brand Caviar House & Prunier on Piccadilly, corner of St-James Street. The finest food is again available for purchase and moreover it can now directly be eaten in at our new Seafood Bar.

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Turbot filet with parsley infusion and tandoori potato puree

Recipe by Thomas Bühner, Grand Chef Relais & Châteaux in La Vie, Osnabrück, Germany

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Cod filets with braised red beetroot, Perigord truffles and salt perfumed with juniper berries and vanilla

Recipe by Michael Fell, Chef, Villa am See Relais & Châteaux, Tegernsee, Germany

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Salad of Breton lobster with Imperial caviar, wild asparagus and gold leaf

Recipe by Karlheinz Hauser, Chef, Hotel-Gastronomie Süllberg, Hamburg, Germany

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