Prunier St. James
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Prunier Saint-James is the most distinctive caviar in the Manufacture's Baeri range — the recipe created in 1932 to mark the opening of Prunier's London restaurant on St James Street, and served at the coronation of King George VI two years later. Made from Acipenser baerii sturgeon reared in the protected waters of the River Isle in Aquitaine, harvested at maturity, and prepared on site at the Manufacture Prunier in Montpon-Ménestérol. The recipe is what sets it apart: salted with rock salt of Iranian origin, then matured for around two months before release. The result is a caviar of serious depth — pronounced salinity on the attack, structure through the mid-palate, and a long savoury finish that carries the walnut and almond character of French Baeri amplified rather than softened.
Saint-James is the caviar for those who want intensity. Lower-salt malossols like Tradition show the species clean and direct; Saint-James puts the cure and the maturation forward, building a more layered, more savoury, more architectural eat. It is the caviar to reach for when serving alongside food rather than alone — its weight stands up to richer companions where lighter recipes would be lost. A historic recipe, still produced to the original 1932 specification, by the same house that wrote it.
Origin: Manufacture Prunier, Montpon-Ménestérol, Aquitaine, France
Species: Acipenser baerii (French Siberian sturgeon)
Ingredients: Sturgeon roe, salt (Iranian rock salt)
Storage: Refrigerate at 0–4°C. Once opened, consume within 48 hours
Allergens: Fish
