Selection is
a commitment

Professionals in the culinary arts and a committed player in the field of gastronomy, Réserve Loste is a family business specialising in the distribution of outstanding products for over 150 years.
Discover more

Selection is
a commitment

Professionals in the culinary arts and a committed player in the field of gastronomy, Réserve Loste is a family business specialising in the distribution of outstanding products for over 150 years.
Discover more

About Us

Professionals in the culinary arts and a committed player in the field of gastronomy, Réserve Loste is a family business specialising in the distribution of outstanding products for over 150 years.
Our selection is targeted at chefs who are passionate about starred restaurants; fine food stores; and selective retailers, and is exclusively designed to meet the expectations of the professional sector.
From France’s southwest PGI foie gras to truffles, Brittany seafood to Aquitaine crustaceans, our expertise is extensive and always tailored to your needs. Impeccable for their freshness, our products only meet a motto of uncompromising quality. This rigorous selection allows us to honour our commitments with the utmost confidence.
From France’s southwest PGI foie gras to truffles, Brittany seafood to Aquitaine crustaceans, our expertise is extensive and always tailored to your needs. Impeccable for their freshness, our products only meet a motto of uncompromising quality.
This rigorous selection allows us to honour our commitments with the utmost confidence.
As a member of the Loste Tradi France group, our HACCP procedures are strict. In order to guarantee the safe delivery of our raw ingredients and transformed products, we also use our own refrigerated transport.
To date, this requirement has made it possible to be present in Europe (United Kingdom, Italy), the Middle East (United Arab Emirates), the Far East (Hong Kong, Macao, Vietnam, Thailand, Malaysia) and Australia.
A fish with bronze scales
Sturgeon is a primitive fish among the oldest animal species in the evolzutionary history of living organisms (245 to 208 million years) and is one of the last survivors of the dinosaur era.
Their exceptional longevity has inspired many myths and legends. Capable of measuring 8 m, weighing 1.3 t, living 50 to 60 years, the European beluga is at the source of a myth to its measurements. The Greek philosopher Aristotle refers to sturgeons from ancient Greece in the 5th century BC, preserved in salt and shipped by merchant ships from the Caspian Sea, the Volga, between Persia (now Iran) and Russia.

Behind cashmere and fine leather, caviar is a luxury that has become a part of Italy’s heritage, as Italy is resolved to conquer the world with farms that cover nearly a third of world production, to the point that Russia now imports 5 tonnes of caviar annually from Italy. In reality, the production of Italian caviar is the perfect return to an ancestral tradition. A bas-relief of the fish market in Rome dated 1581 shows a sturgeon – suggesting that caviar was already consumed on the peninsula in the 16th century.

Our Products

SIBERIAN
(Acipenser Baerii)

The Acipenser Baerii variety originates from the Siberian river basins (from the Ob to the Kolyma rivers) and Lake Baikal.
It is a small species that reaches a weight of 8 to 40 kgs. The caviar from this variety has a pronounced taste. Its diameter is quite variable: 2.2 to 2.7mm depending on age, with tones ranging from grey to amber. It takes an average of 6 to 8 years to harvest the precious black grains.

WHITE STURGEON
(Acipenser Transmontanus)

This caviar is produced from white sturgeon, a species native to North America (Alaska and Baja California).
It is one of the longest living sturgeons, capable of living up to a hundred years, weighing 800kg and 6m long.In addition to its lean, high-protein meat, it is particularly appreciated for its generous production of large sized eggs (2.9 to 3.4 mm), which range in colour from dark grey to black. Its taste is particularly delicate and elegant. It takes an average of 11 years to harvest this caviar.

OSCIETRE/OSETRA
(Acipenser Transmontanus)

This sturgeon of Russian origin is an ancient species, native to the Caspian, Black and Azov Seas. Its weight can exceed 60 kg.
Caviar is of compact consistency. Its palate has a hazelnut aroma, while the colour of the roe varies from dark brown to amber. Characteristic of the osetra is its persistence on the palate and the delicious marine note that evokes oysters. It is considered to be one of the most refined caviars. Its eggs are large in size (2.7 to 3.2mm). 10 to 14 years are required before this caviar can be harvested.

WHITE STURGEON
(Acipenser Transmontanus)

Sevruga caviar comes from a small variety of sturgeon which does not exceed 25kg. It is found in the tributaries of the Caspian, Black and Azov Seas. It is also present in the Aegean and Ionian Seas. It is a full-bodied caviar with an intense, fresh and captivating taste. Its consistency is silky, with a pleasant marine essence scent and a very aromatic finish. It is characterised by medium- sized eggs (2.3 to 2.6 mm) and colouring that varies from light to anthracite grey. On average, it takes 9 to 12 years to produce this particularly delicate caviar.

BELUGA (huso huso)

Native to the Black, Caspian or Azov Seas, Huso Huso sturgeon have also been observed in the tributaries of the Adriatic and Ionian Seas, before disappearing. It can reach a maximum length of 8m and weigh more than 1.5 tonnes.This variety of caviar is the rarest and most expensive in the world.
It is characterized by grains with a diameter greater than 3mm, rather oval in shape, with a colour ranging from pearl to dark grey. It takes 20 years to obtain this caviar!

Buy Italian Caviar: Shop for the Best

1

Italian Caviar

The production of Italian caviar is the perfect return to an ancestral tradition. A bas-relief of the fish market in Rome dated 1581 shows a sturgeon - suggesting that caviar was already consumed on the peninsula in the 16th century.

2

A League of its Own

The sturgeon’s roe (eggs) deteriorate rapidly, thus it must be processed as promptly as possible. The eggs’ hardness, found only in freshly caught sturgeons, makes for the higher quality of caviar.

3

A Protected Gem

The sturgeons that produce caviar are critically endangered, and as a protected species, all production and distribution of caviar is controlled under the Convention on International Trade in Endangered Species (CITES).

4

Esteemed Heritage

Caviars such as Beluga, Sevruga and Osetra have been enjoyed for over 3,000 years, by the Ancient Greeks, Persians and many others. If you want to buy caviar, Caspian Monarque is the right place.

5

Nutritional Excellence

The only true caviar, which contains an abundance of vitamins, minerals and other distinct qualities, comes from the Caspian Sea.

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