Le Comptoir du Caviar selects the best fish roe. MSC cod eggs – the basic ingredients needed to make taramas – selected in Iceland. For each fishery, the eggs pockets (rogues) are washed, sorted, deseeded, frozen, then thawed, salted, smoked over FSC beech wood, packaged and pasteurized.
Trout eggs, sea urchin coral, botargo, tobiko wasabi etc. come as ingredients to complement our recipes.
Taramas producers for 25 years, Le Comptoir du Caviar teams have acquired the experience and the perfect control of the recipes. Thus, they know how to obtain a soft, creamy and perfect texture for each preparation. The production is semi-artisanal: each production is dosed manually and visually controlled.