Background

From its creation in 1991 by Caroline and Philippe CHAUVIN, Comptoir du Caviar has been dedicated to the selection and distribution of the fresh caviars, typical of the Caspian Sea.

At that time, this precious product still came from wild sturgeon, mainly from the countries bordering the Caspian Sea: Iran, Russia, Kazakhstan ...

But very soon, it became obvious that overfishing would lead to the decline of wild caviar, and we diversified our activity into salmon, trout and lumpfish roe.

Our production unit

In 1997, we created our own 720 sq.m manufacturing unit at Mulcent in Yvelines, for complete control of the packaging of caviar and roe, as well as to allow the manufacture of tarama, from Icelandic cod roe - a new direction for the development of our business.

This unit for processing, storage and packaging, will have up to forty staff and will produce up to 700 tonnes of tarama and over 1.5 million jars of different fish roe. This in a quality approach far beyond the standard rules, so as to meet the requirements of customers who are primarily own-brand distributors.

The benchmark of gastronomy

In 2012, after the ending of its large-scale retail activity, Comptoir du Caviar focused on the universe of gastronomy. Our expertise in these products - caviar and roe - consolidated by more than 20 years of experience, made us a major player in this market.

A quality benchmark which gave weight to the selection of the COMPTOIR DU CAVIAR branded products.


This unit for processing, storage and packaging, will have up to forty staff and will produce up to 700 tonnes of tarama and over 1.5 million jars of different fish roe. This in a quality approach far beyond the standard rules, so as to meet the requirements of customers who are primarily own-brand distributors.