Caviar Kaspia

Caviar Kaspia is a Paris-based caviar house with a restaurant and retail business, not a name that by itself identifies a sturgeon farm. Accounts for the year ended 31 March 2025 record the French operator, KASPIA MADELEINE SAS, as wholly owned by CAVIAR ET CONSERVES KASPIA SA. The international dining rooms need to be considered separately from this French ownership chain.

House facts

Founded: The house gives 1927; the parent company’s statutes record an original corporate duration beginning that year. ^3,6

French operator: KASPIA MADELEINE SAS, SIREN 517 979 878. ⁵

Documented ownership: CAVIAR ET CONSERVES KASPIA SA, SIREN 562 041 863, held 100% of the operator at 31 March 2025. ²

Headquarters: Paris, France, in the Madeleine district. ^1,4

French sites: Paris restaurant and retail premises and a parent company storage establishment in Colombes. CITES lists repacking registrations in Paris and Colombes. ^4,6

Role: Restaurant and retail operator; the parent company also has wholesale activities. CITES records repacking registrations for the house. ^1,5,11

Roe supply and origins: House descriptions list Italy, Bulgaria or Madagascar for Baeri; Italy or Bulgaria for Osciètre Sélection. ^8,9

Species and trade names: Baeri is described as Acipenser baerii. The company identifies Osciètre Sélection as Acipenser gueldenstaedtii. A June 2024 New York menu listed white sturgeon, Acipenser transmontanus. ^8,9,10

CITES listing: The CITES register lists KASPIA in Paris under FR 75 108 005 R and CAVIAR KASPIA in Colombes under FR 92 025 011-R. ¹¹

The useful distinction is between a house that selects, presents and serves caviar and the farm that raises the fish. According to Kaspia’s Baeri description, its supply is farmed, with Italy, Bulgaria and Madagascar listed as possible origins. That makes it a house to assess through provenance, selection and traceability, rather than an assumed estate-production model.

Who owns Caviar Kaspia?

The strongest ownership evidence is the parent company’s filed accounts, rather than profiles describing an individual as “the owner”. Its subsidiary table records a 100% holding in KASPIA MADELEINE at 31 March 2025. The operator’s own terms identify KASPIA MADELEINE SAS as the company behind the French website and its sales, while the French register identifies CAVIAR ET CONSERVES KASPIA as a separate legal entity.

Ramon Mac-Crohon is closely associated with the house’s leadership. The house-linked Gourmandise de Luxe history says he took over its direction in 2011, but that is not evidence of a share acquisition in that year.

There is a documented corporate reorganisation: registry observations record the transfer of the restaurant and consumer retail business from CAVIAR ET CONSERVES KASPIA to its subsidiary KASPIA MADELEINE in 2011. That establishes an operating-business transfer within the recorded group structure, not an external takeover. Readers comparing houses should keep the brand, operator and parent company separate.

What the founding date establishes

Kaspia gives 1927 as its founding year. The parent company’s statutes, updated on 30 September 2024, state that its original corporate duration ran from 25 February 1927, although that alone does not establish when the house began trading under its present name. They also record an extension of that duration, so the anniversary should not be mistaken for the expiry of the business.

The present operating company is much younger: its registration dates to 2009. A recent incorporation date therefore does not disprove the house’s earlier history, just as an old brand date does not demonstrate an unchanged ownership structure. This distinction matters when comparing the heritage claims collected in caviar houses and producers.

Restaurants, shops and international venues

Paris is the documented headquarters and home of the Madeleine restaurant and retail business. The parent company’s establishment record also lists storage premises in Colombes and another Paris establishment classified for business consultancy. According to INPI, the Colombes establishment’s declared activities include logistics, storage, food trading and packaging.

In November 2026, the house’s website advertised Paris, New York, Dubai, São Paulo, Istanbul and Bodrum. These are brand-listed destinations in France, the United States, the United Arab Emirates, Brazil and Türkiye, not a verified list of wholly owned subsidiaries. Dedicated pages remained available for those international venues, including the New York dining room at The Mark Hotel.

The distinction is especially useful abroad: a hotel venue bearing the Kaspia name does not establish that the French operator owns the hotel, employs its restaurant staff or holds every local licence. Treat the list as the house’s published network, not a consolidated operating-company census.

For the dining context rather than corporate structure, see caviar bars in Paris and caviar restaurants worldwide. Neither a restaurant opening announcement nor an old menu should be treated as confirmation of today’s service.

Which caviar does it source?

The house’s Baeri origin field lists Italy, Bulgaria or Madagascar. The scientific name is Acipenser baerii, Siberian sturgeon, although the product text uses an imperfect spelling. Its language describes farmed supply, not roe necessarily produced in France, and does not identify a supplying farm that can be tied to every tin.

The linked Gourmandise de Luxe description for Kaspia Osciètre Sélection likewise gives Italy or Bulgaria as origin. According to the company description, Osciètre Sélection contains roe from Acipenser gueldenstaedtii, the Russian sturgeon. The species identification comes from the company’s description; “Sélection” is its commercial designation, not a statutory grade.

A New York menu dated June 2024 also documents white sturgeon caviar, the species Acipenser transmontanus. This is evidence of a dated restaurant offering, not proof that the same selection is served throughout the network now. None of these descriptions establishes the origin of an unexamined tin.

For a connoisseur, the useful questions are specific: which species, which farming country, which harvest or packing batch, and which registered operation handled it? The distinctions between farming, first packing and repacking are explained in who does what. They are more informative than treating the house name as a complete production history.

What it is known for

Kaspia’s public identity combines caviar retailing with dining rooms built around serving it. Its house-linked history names potatoes with caviar among the elements carried between locations, alongside mother-of-pearl spoons and vodka service. That is the company’s account of its restaurant style, not a tasting assessment of any particular caviar.

Its house-linked history names potatoes with caviar among the elements carried between locations, alongside mother-of-pearl spoons and vodka service.

The dish is worth understanding as part of the house’s presentation, rather than as evidence of how its roe was farmed or processed. A restaurant can have a recognisable service and still draw on several origins. Assessing the food on the plate and establishing the supply chain are related questions, but they require different evidence.

CITES registration and the origin on a tin

CITES lists CAVIAR KASPIA at 165 boulevard de Valmy, Colombes, under registration FR 92 025 011-R. The register also lists KASPIA at 17 place de la Madeleine, Paris, under FR 75 108 005 R. A repacking operation is not the same thing as a sturgeon farm, and a registration would not show that every branded tin passed through it.

When examining a Kaspia tin, distinguish the roe’s country of origin from the country and operation responsible for repacking. The official 2023 US codification explicitly preserves the origin-country field when caviar is repacked and adds the repacker’s identifying information. A French brand or French repacking reference therefore does not, by itself, establish French-farmed roe.

The label provides traceability information, not independent proof of the contents. Read the species and origin fields together, then compare the named operation with the public register; origin versus repacking and checking the CITES register explain those two tasks.

Consumer naming is a separate question

In France and other EU markets, do not confuse a customs classification with the consumer-facing description of the food. For the UK, check the applicable Great Britain or Northern Ireland requirements rather than assuming a single interchangeable rulebook. GOV.UK’s food-labelling overview requires product information to be accurate and not misleading.

FDA’s nonbinding CPG 540.150 recommends unqualified “caviar” only for salted sturgeon roe; other fish names need substantially equal type size and prominence, and artificial colour needs prominent declaration. For Kaspia, the practical reading remains the same: the house name identifies the presentation, while the species, origin and operation details explain the product.