What is Bottarga?

Caviar of the Mediterranean as its been called - fruit of the sea and the sun, our bottarga is prepared in an artisanal way according to a recipe passed down for generations. Wild mullet eggs caught in the warm waters of the Atlantic, organic salt, spring water and the air of Provence to dry, this is what makes our bottarga unique. Our bottargas are then coated with a thin layer of wax enriched with beeswax from Ruchers du Bessillon in Cotignac, France. Of Premium quality, our bottargas are washed and salted by hand then dried in a natural environment in Provence, far from any pollution, in the middle of fields of olive trees and lavender. They are then coated with a fine and delicate layer of wax enriched with beeswax from neighboring apiaries.

Bottarga is full of omega 3. Nutritionists recommend it, it is a natural product, gluten-free, without preservatives or chemicals. To satisfy the most delicate palates, we have combined our bottarga with prestigious brandies such as Whiskey, Pastis, or Boukha. Let yourself be carried away by the roundness in the mouth and the amber tones of the whiskey refinement. The freshness of the anise is revealed at the start of the palate and will go wonderfully well with your fish carpaccios. Bottarga refined with boukha, this fig alcohol will transport you to Provence, during the summer season with notes of dried figs.