Caviar Masterclass for Chefs: Which Caviar for Which Dish? | SALTZ x Sturia

Which caviar works best for which dish? With different varieties, textures, flavour profiles and price points, choosing the right caviar for your menu isn’t always obvious. In this Saltz Masterclass, we go straight to the source with Sturia, one of France’s leading caviar producers, for a practical deep dive into caviar - designed for professional chefs and restaurant teams. Together with Lisa Ariasi, Export Manager for Europe and the Americas at Kaviar Group, we explore what really matters when selecting, serving and pairing caviar. In this Masterclass: 👉 Know your caviar: Producer vs. négociant, provenance, production & traceability 👉 Beyond the label: Sturia’s approach to sustainability, animal welfare & craftsmanship 👉 From sturgeon to tin: How production and maturation influence the final product 👉 Pair it like a chef: How flavour, texture, intensity & price can guide which caviar you choose for each dish Whether you already serve caviar or simply want to know your Baerii from your Oscietra, this session offers practical product knowledge you can take straight into the kitchen. About Sturia Based in Aquitaine, Sturia produces premium French caviar, including Baerii, Oscietra and Beluga. Its PGI-certified Caviar d'Aquitaine reflects the brand’s focus on provenance, craftsmanship and traceability. Explore Sturia on SALTZ: https://www.saltz.app/suppliers/sturia About SALTZ SALTZ is built for chefs, helping restaurant teams discover and source meat and seafood ingredients from verified suppliers - all in one simple place. Explore SALTZ: https://www.saltz.app Follow SALTZ on Instagram: https://www.instagram.com/saltzapp