Summary of our market study

Annual caviar consumption in France is around 50 tonnes

Worldwide caviar production is around 360 tonnes.

In France, restaurants traditionally account for two-thirds of caviar producers' sales. With restaurants closed during periods of confinement, producers have accumulated substantial stocks, which they have sold through large-scale food retailing and e-commerce platforms.

The caviar industry is characterized by major R&D efforts aimed at improving sturgeon breeding and caviar quality.

Market trends and caviar production in France

France is a major player in the global caviar market, ranking third among world producers, with production figures rising sharply.

Although the country is one of the world's biggest consumers of caviar, with annual consumption of around 50 tonnes, 80% of the population has never tasted caviar.

Caviar is seen above all as a luxury product that is not part of the traditional French culinary experience. It is perceived as "the little extra luxury" for the holidays.

Sales in December, with the Christmas and New Year festivities, account for 70% of annual sales. Only 10-20% of the population consider caviar to be an affordable luxury for the festive season.

Caviar is perceived as an extremely expensive product, even though affordable options are available. Some brands offer caviar at prices under 20 euros per 25 grams. Today, caviar is more affordable than in the past.

France is a net exporter of caviar. The trade surplus has increased by 25%. Japan and Germany together account for over a third of French caviar exports.

French caviar market players


  • The Caviar House group: Known for its Plum Caviar brand.
  • Kaviar Group: With brands such as Sturia, Akitania and Siberia.
  • Perlita Caviar.
  • Caviar de France: Offers brands such as Diva and Ebene.
  • Sologne Caviar: Unique producer of caviar in the Sologne region.
  • Caviar de Neuvic (Caviar House & Prunier Groupe)
  • Sturgeon Sturia

Restaurants and delicatessens

  • La Maison nordique: supplier of refined caviar.
  • Petrossian: Synonymous with luxury, Petrossian is one of the oldest and most prestigious caviar houses in the world.


  • Labeyrie: Labeyrie has succeeded in carving out a place for itself in the realm of accessible luxury, offering top-quality caviar within the reach of the general public.
  • Carrefour and other major food retailers offer luxury products such as caviar.


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Summary and extracts

1 Market overview

1.1 Definition and scope of study

The caviar is a gourmet food from luxury made from sturgeon eggs, native to Russia. Caviar is characterized by its price, which can vary between between 2 000 € and 30 000 € per kilogram for the rarest and most sought-after species (e.g. Iranian white caviar of the albino beluga albino Almas). There are two main types of caviar in France: the wild caviar and the farmed caviar . A more recent and much less developed outlet is that of the cosmetics with the integration of caviar in some cosmetic products that benefit from the richness of caviar's natural components, allowing the skin to be restructured and revitalized thanks to the nutritive substance vitellin.

The world market for caviar is growing very strongly, with an 90% production growth rate between 2017 and 2020 . The most demanding markets are the United States, Europe and Japan . The regulation in force with regard to the production and marketing of caviar is governed by the European Union and accompanies the various structural changes in the market in recent years.

France is the 3ᵉ global producer of caviar and relies on a network of producers and manufacturers recognized worldwide for the quality of their products. The challenge of caviar is its democratisation to the greatest number: caviar is today a luxury product reserved for a minority of the French population or reserved for special events such as Christmas Eve or New Year's Day; it is therefore a market marked by seasonality. Caviar is distributed by delicatessens and local markets The vast majority, and to a lesser extent, online and in GSA (Large Food Premises).

The main players on the French market are producers such as kaviar Group or Caviar House Group restaurants and delicatessens such as The Nordic House or Petrossian and distributors such as Carrefour or Intermarché .

List of charts presented in this market study

  • Main caviar-producing countries
  • Caviar production in the world
  • Les différents prix en fonction du type de caviar
  • Répartition géographique de la production de caviar
  • Répartition de la distribution de la production de caviar
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Latest news

Labeyrie to close its Boulogne-sur-Mer plant - 25/11/2023
  • At the end of October, Labeyrie's plant in Boulogne-sur-Mer (Pas-de-Calais), which has been in operation since 2013, announced its intention to cease operations for good.
  • Specialized in the manufacture of sushi for the supermarket sector
  • Market downturn and a decline in sales of over 60% between 2020 and 2022.
  • An accumulation of difficulties
  • A fire in 2019 ravaged the production workshop
  • Labeyrie, headquartered in the Landes region of France, employs 2,300 people in France.
Foie gras producers shaken by repeated crises - 25/08/2023
  • Labeyrie is the leader in volume (22% market share) and value (30%) in the foie gras sector.
  • Ducs de Gascogne's foie gras business has fallen from 20% to 10% since 2017
  • Historic 33% drop in foie gras production by 2022
  • The Gers département accounts for 10% of foie gras volumes
  • Pays de la Loire supplies 70% of ducklings to French breeders
  • Almost 70% of foie gras sales take place in November and December
  • 400.000 ducks to go missing following the resurgence of avian influenza in May
  • One million palmipeds slaughtered since May due to return of avian influenza
  • Almost 90% of duck breeding stock decimated by avian flu crisis
  • Sales of Canards d'Auzan down from 80 to 55 million euros in 2022
  • Lafitte's volumes halved in 2022, bringing sales down to 19 million euros from 30 million in 2021
Caviar producers Prunier and Neuvic to merge - 08/08/2023
  • Caviar de Neuvic and Caviar House & Prunier group to merge
  • Number of employees: approx. 100
  • The company will operate 5 sturgeon farms in France
  • Caviar production: over 25 tons per year
  • Salmon production: 350 tons (Balik brand)
  • Points of sale: over 40 in Europe and Asia
  • Prunier's Parisian restaurant on avenue Victor Hugo: operated by three-star chef Yannick Alleno.
Caviar: the birth of a French champion - 02/08/2023
  • The Caviar House & Prunier group is France's number one caviar producer.
  • The group has just acquired Caviar de Neuvic.
  • The Dordogne department is an important stronghold for French caviar.
  • Caviar de Neuvic was founded in 2011 by Laurent Deverlanges.
  • The Estudor fish farm, one of the world's first sturgeon farms, was saved from bankruptcy by Pierre Berger in 1998.
  • The Caviar House & Prunier group, which also includes Balik smoked salmon and a network of 40 boutiques in Europe and Asia, is 80% owned by Swiss fund Olma Luxury Holdings.
  • The group achieved revenues of 43 million euros in 2021.
  • Caviar de Neuvic employs 60 people and generates sales of 10 million euros.
  • With the acquisition of Caviar de Neuvic, Groupe Prunier now operates five farms in Nouvelle-Aquitaine and Occitanie, with a harvesting capacity of 25 tonnes, representing more than half of national production.
  • France ranks fourth in the world in caviar production, with 43 tons, behind China, Russia and Italy.
  • Caviar consumption in the United States is rising rapidly, from 50 to 100 tonnes in ten years.
  • Groupe Prunier plans to expand internationally, notably through the extension of Prunier Manufacture in the Gers and the conversion of carp ponds in the Tarn-et-Garonne for de Neuvic.
Robots are at the heart of the Labeyrie slaughterhouse. - 25/05/2022
  • Labeyrie aims to modernize its working conditions, moving away from assembly-line work, cold, gruesome and repetitive tasks
  • In 2021, the slaughterhouse has invested 1.5 million euros in an automation project.
  • The robot aims to reduce human handling
  • 1,800 ducks are processed every hour, with constant monitoring by human employees.
  • Labeyrie employs 220 full-time equivalents, 80% of whom are on permanent contracts.
Labeyrie Fine Foods invests in its shrimp factory in Saint-Aignan-de-Grandlieu, near Nantes. - 22/04/2022
  • Labeyrie Fine Foods is to invest nearly 15 million euros to modernize and increase capacity at its Saint-Aignan-de-Grandlieu shrimp processing and packaging plant, near Nantes.
  • The site processes 8,500 tons of shrimp a year, and currently produces 30 million consumer units a year.
  • The company expects to increase its capacity by 40-50%
  • The site claims a 50% share of the French market in the processed shrimp segment
  • The plant, which employs 240 people and 50 temporary staff, will gain 20 to 30 additional jobs

Companies quoted in this study

This study contains a complete overview of the companies in the market, with the latest figures and news for each company. :

Comtesse du Barry
La Maison Nordique
Caviar House & Prunier Groupe
Caviar de France
Kaviar Groupe
Caviar de Sologne
Caviar de Neuvic (Caviar House & Prunier Groupe)
caviar perlita

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