It’s important to store caviar in the coldest part of the fridge (usually at the bottom or the back, where it won’t be subject to temperature changes) to maintain freshness. Serve the tin on ice when you eat it, and use a mother-of-pearl spoon – metal spoons can damage the texture of the caviar and impart a metallic taste.

How best to enjoy caviar is open for debate. Many say it should be paired with neutral accoutrements like blinis or eaten straight from your hand to let the flavours sing (see the ‘bump’ craze of 2023). Others will use it in the kitchen as a sophisticated means of balancing dishes, for instance with the rich saltiness of smoked salmon or the buttery, creaminess of potato dishes.  

The most fitting drinks pairing for caviar is Champagne, as its acidity and gentle fizz complements the saltiness of the roe. We’d recommend our Blanc de Blancs Grand Cru Champagne – both Vintage and Non-Vintage – for a crisp, clean taste. Similarly, dry white wines like Sauvignon Blanc will pair beautifully with more delicate varieties and the minerality of Chardonnay will complement caviar's briny notes.

If you prefer spirits, chilled vodka is a popular choice for its neutral, palate-cleansing freshness. For a more decadent experience, opt for a Cognac like Louis XIII to enhance the eggs' creaminess.

Caviar extract might seem an unlikely skincare hero, but rich in vitamins, proteins and fatty acids, it has highly effective moisturising properties, making it an ideal ingredient for mature skin. Designed to lift, firm and restore the skin’s elasticity and tone, La Prairie's collection of products promotes a youthful-looking complexion.