At the Yacht Club de Monaco, the world’s most discerning palates gathered once again for the World Caviar Awards 2025, a prestigious celebration honouring the artistry, innovation, and ethics of modern caviar production. The event was under high patronage of Princess Yasmine Murat.
This year’s edition, curated by Laurent Morin, founder of the Awards, united 20 countries and nearly 80 exceptional caviars, each competing for top honours in two major categories — Farms and Merchants. The results revealed not only technical mastery but also a deep respect for tradition, sustainability, and diversity of flavour.
The Spirit of the Awards
“Hosting twenty countries here shows how much Monaco continues to inspire passion and excellence,” said Laurent Morin.
“Our goal is to put caviar back at the centre as an exceptional product, but one that’s accessible to everyone who learns to understand its codes and subtleties.”
The Awards have become a benchmark for both producers and gourmets, promoting responsible aquaculture and transparency in a field long associated with mystique. The 2025 edition highlighted the nuances between species such as Oscietra, Baeri, Beluga, and Transmontanus, each judged for grain size, shine, aroma, texture, and lingering flavour.
Featuring Caviar Farms
Representing the world’s most respected caviar-producing houses, this category focused on the origin and craftsmanship of the producers themselves.
Highlights included
Oscietra: Oona Caviar (Switzerland), Osietra Only Salt
Transmontanus: California Caviar Company (USA), Gold Queen’s Reserve “White Queen”
Baeri: Oona Caviar (Switzerland), Baerii 102 Ultra Fresh
Acipenser: Acadian Sturgeon (Canada), Gold Acipenser brevirostrum
Sevruga: Lofti Luxury Caviar (Iran), Sevruga
Beluga: Lofti Luxury Caviar (Iran), Beluga
Hybrid: Caviar de Neuvic (France), Caviar Pressé
Each winner represented a distinct terroir, from the cold Swiss waters of Oona Caviar to the Persian craftsmanship of Lofti Luxury Caviar , reflecting how geography and tradition shape taste.
Caviar Merchants
In this division, the spotlight shifted to refiners and distributors, those who curate, age, and present the caviar to the world.
Top distinctions went to:
Oscietra: Luxury Food GmbH (Switzerland), Origin: Iran
Baeri: Grains de Folie (France), Origin: Aquitaine
tie for 1st in Baeri between Oona Caviar and Lofti Luxury Caviar.
Beluga: Alexis Lepers (France), Origin: Iran
Hybrid: Luxury Food GmbH (Switzerland), Origin: China
These maisons demonstrated the art of refinement, balancing tradition with innovation to achieve consistency, purity, and the unmistakable luxury of true caviar.
A Jury Defined by Integrity
The 2025 jury assembled a remarkable panel of gastronomic authorities, including Christian Garcia, Head Chef of the Prince’s Palace of Monaco, and Eulalie Rus, Meilleure Ouvrière de France (Best Craftsperson in France).
Paraphrasing Garcia who described the tasting ritual:
“We begin with the visual, the shine and uniformity of the grains, then texture, length on the palate, and finally taste, which remains the ultimate judge. The purest way to enjoy caviar is still the royal style: a small amount on the back of the hand, untouched by accompaniments.”
Paraphrasing Rus who emphasized the moral dimension of fine aquaculture:
“Ethics are inseparable from excellence. When the animal is raised with care and respect, the quality speaks for itself, in texture, aroma, and conscience.”
An Industry Reinvented
Beyond its competition, the World Caviar Awards reaffirmed caviar’s new identity: transparent, sustainable, and inclusive. Once reserved for the elite, it is now being rediscovered as a product of knowledge and craftsmanship, bridging heritage with modern gastronomy.
“To understand caviar is to appreciate patience, nature, and culture,” concluded Morin.
“That’s what we celebrate here in Monaco, excellence that is both timeless and alive.”
Following the success of this edition, Morin announced that the World Caviar Awards will return to Monaco in 2027, ensuring that the Principality remains the global capital of refined taste.
