Kaviari
Kaviari is a family caviar house. It works with sturgeon farms chosen on three criteria: water quality, the welfare of the fish and feed certified free of GMOs and antibiotics. All its caviars then mature in its own laboratories, watched over by Bruno Higos, the house’s caviar master.
Their story
- Jacques Nebot discovers Iranian caviar
- 1975
- Jacques Nebot discovers Iranian caviar
- Raphaël Bouchez founds Kaviari
- 2001
- Raphaël Bouchez founds Kaviari
- Delikatessens in Paris
- 8
- Delikatessens in Paris
- LaListe awards sponsored
- 4
- LaListe awards sponsored
Its story begins in 1975, when Jacques Nebot discovered wild Iranian caviar; in 1981, he founded the house of Astara. In 1995, he taught Raphaël Bouchez the trade of selecting and maturing caviar, and it was with his support that Bouchez founded Kaviari in 2001. Karin Nebot joined the company in 2009, Laurent Nebot in 2015. In 2025, the house celebrated fifty years of history.
In Paris, Kaviari has eight Delikatessens and the Manufacture, on rue de l’Arsenal: its former laboratories, turned in 2017 into a place for tasting workshops and meals where, each month, a chef creates a menu around its caviars. The house is also present in the United Kingdom, Hong Kong, New York, the Middle East and Southeast Asia.
For LaListe, Kaviari has sponsored four awards: the Game Changer Award of the 2023 editions, international and Mediterranean, then, for 2024, the Innovation Award in Japan and the Hidden Gem Awards. Its caviar is served at LaListe’s evenings: Kristal in the dishes of the 2024 Gala, Oscietra with Éric Ripert’s salmon at the 2025 Gala, and at chef Alessandra Montagne’s stand at the June 2026 Garden Party.
