Kaviari is a Paris-based caviar house founded in 1980 by Jacques Nebot and Raphaël Bouchez. The brand specializes in selecting, maturing and distributing premium caviar, with a strong focus on traceability, consistency and close relationships with carefully chosen sturgeon farms.

Originally created during the era of wild caviar, Kaviari later adapted to the global shift toward farmed sturgeon, maintaining its role as a specialist rather than a conventional producer. Its portfolio includes several caviar selections such as Kristal, Ossetra, Baeri, Sevruga and Beluga, alongside smoked fish, taramas, seafood delicacies and fine grocery products.

Kaviari is particularly respected among chefs and luxury restaurants, supplying many high-end culinary establishments in France and abroad. The brand’s Paris site, La Manufacture Kaviari, also functions as a space dedicated to caviar maturation, tasting, education and professional exchange.

Its identity combines French gourmet savoir-faire with a contemporary approach to responsible sourcing and product transparency. Today, Kaviari is considered one of the important modern caviar houses in France, positioned between traditional luxury gastronomy and chef-driven fine dining.