FROM THE SOURCE

La Prairie’s caviar is obtained from aqua-farmed sturgeon in the Swiss Alps. The spring water spends months seeping through rocks, undergoing a process of natural filtration, bringing with it the rich minerality. Also, due to the cool water, the sturgeons grow more slowly, which increases the quality of the caviar. Once the caviar is harvested, time is of the essence. For this reason, the short distance between the sturgeon habitat and the Swiss laboratory in which the ingredient transformation process takes place is key. The caviar is very fresh and can therefore be processed quickly without the addition of preservatives.