Altima Caviar
Founded in 2022
Altima Caviar bridges the gap between the age-old tradition of caviar consumption and the modern consumer’s demand for transparency and sustainability With a focus on ethical sourcing, it simplifies the journey, guiding both aficionados and newcomers to the joys of caviar. From water to table, Altima Caviar has become the preferred and trusted caviar for discerning palates.
Altima Caviar represents the pinnacle of caviar excellence, sourced from the world’s most exclusive and sustainable farms Crafted for the discerning palate, Altima Caviar graces local and national high-end restaurants, gourmet retail stores, and elevates the most elegant events. With a focus on sustainability and ethical sourcing, their curated collection presents a pristine selection of the world’s finest caviar.
A lifelong caviar aficionado, Alvarez has experienced firsthand how complex the caviar selection process has become for consumers The surge of sturgeon farms around the globe has flooded the market with a diverse array of caviar types, each varying in quality Leveraging this understanding along with her unique insight acquired from years working alongside the best caviar brands, Alvarez addresses these challenges with clear guidance, a streamlined collection, and total transparency. Enter Altima Caviar’s Curated Collection; a meticulously curated assortment of only the most exceptional caviars. “We continue to source Russian caviars farmed in different parts of the globe. When they meet our exceeding expectations, we add them to our exclusive lineup.” A local taste of Palm Beach, sourced globally.
Altima Caviar integrates rigorous farm vetting that includes on-site visits, with a proactive approach to industry leadership Our quest for excellence propels us to remain at the cutting edge of the caviar world through participation at industry summits, expert collaborations, and continuous learning This dynamic approach results in an ever-evolving selection of caviar, mirroring our relentless pursuit of paramount quality from creation to culmination Our farm list is regularly updated to reflect our stringent standards and criteria, ensuring that our products maintain the utmost level of quality and purity. Explore our farms.
Chef Christophe Abadie
Partnered Chefs
Hailing from France, Chef Christophe has traveled the world by land and sea, working for some of the most important and famous families around the globe. Whether it’s classic French cuisine, Japanese specialties or Italian comfort food–he does it all When he’s not cooking, find him at the gym or playing rugby As for his favorite way to CAVIAR SCOOP: “With utmost simplicity. In the 90’s, I worked for one of the most important Russian families It’s where I received my true education in caviar. I learned to enjoy its natural flavor and how the grains roll on the tongue. As a chef, I often use caviar for appetizers and passed hors d’oeuvres, always highlighting and not masking caviar as the main flavor profile.”
Chef Farnabe hass worked under Daniel Boulud in Manhattan Jean-Georges Vongerichten. Chef Farnabe helped open Jean-Georges and later made him Chef de Cuisine at Mercer Kitchen He was then hired by Tommy Hilfiger as his private chef, simultaneously working as a consultant for Montrachet, and then cooking at Lotus for a celeb-studded crowd. Chef Farnabe opened Prime in Huntington, where he received 5-star diamonds from AAA He then took the chef position with Picholine Restaurant and received 2 stars in the 2009 Michelin guide for his efforts. After 5 years as Corporate Executive Chef for the Soho Grand Hotel. Farnabe received the GUINNESS WORLD RECORD for the most expensive soufflé in the world.
Chef Gregory Pugin, is co-founder of CocoAddiction, a luxury chocolate and confections shop based in St. Pete Beach, Florida. The son of a chef, Pugin hails from southwest France At 16, he staged for Chef Jean-Marie Gautier at the Hotel du Palais in Biarritz Working under Joel Robuchon, Pugin traveled the world–Tokyo, Macao, Las Vegas and Monaco perfecting his culinary skills. Throughout his illustrious career, he has scooped a James Beard Award and a Michelin Star He has helmed beloved restaurants like Veritas , Le Cirque (Vegas), and Palme d’Or (Miami). Currently, he is the executive chef of the Shell Bay Club in Hallandale A caviar connoisseur, he appreciates a scoop “with just about anything–sweet or savory ”
Chef Armando Yagües is the owner of Private Chef Palm Beach, a culinary catering and staffing company based in Palm Beach, FL. With over 15 years of experience, PBPC specializes in creating luxurious 5-star gastronomic experiences The company offers elite private chef services to residences in Palm Beach, New York, Miami, California, Nantucket, and the Hamptons. Chef Yagües has collaborated with culinary icons such as Daniel Boulud, Jean Georges Vongerichten, and David Bouley, and has worked at highly acclaimed restaurants including Le Cirque, Lutèce, and Cafe Boulud. He has had the honor of serving high-profile clients in exclusive event spaces and luxurious residences around the world.
Chef Richard Farnabe
Chef Gregory Pugin
Chef Armando Yagues
The Altima Caviar Team
An important factor in starting Altima Caviar was for her children to continue the legacy that has been built in Palm Beach Co-founding with her daughter Alexis, as Marketing Director and her son, Robert as CFO, Maribel secured two prominent local residents Jane Holzer (Baby Jane) and Carlos Morrison as investors, elevating Altima Caviar to being Palm Beach County’s signature caviar With her pride and joys at the helm, Altima Caviar will continue to thrive and be the choice for the discerning palate
Alayna Steinman COO
An executive leader and entrepreneur Alayna has held leadership positions in fortune 500 companies, start-ups and is a founding business owner
Alayna comes from a long line of fruit, dairy and agricultural farmers and has experienced first hand the evolution of techniques and innovations in farming practices. She was a consumer of Altima Caviar and drawn to the brand because of their detailed oriented approach working with the farms and the level of transparency that Altima Caviar brings to the market. Alayna has a passion for educating clients on her favorite subject, caviar and sustainable farming practices Her global outlook provides integrated solutions that complement and expand businesses looking to streamline and scale
Gabriella Fasciani Director of VIP Relations
As Director of VIP Relations at Altima Caviar, Gabriella is dedicated to delivering personalized and memorable caviar moments for clients. With years of experience in luxury service, she specializes in creating tailored experiences that reflect each client’s unique preferences. Known for her approachable style and attention to detail, Gabriella builds lasting relationships by ensuring every interaction is seamless and enjoyable. Gabriella graduated from the University of North Florida, where she majored in Communication. She is passionate about making the world of caviar accessible, while maintaining the highest standards of quality and service.
Maribel Alvarez, middle, with her children Alexis Posada Testrake and Robert Riva at La Goulue in Palm Beach, one of Altima Caviar’s partners on the island
The Altima Caviar Curated Collection
A curated selection of farmed Caspian Sea caviar, meticulously vetted from water to table by Altima’s team of culinary experts. These varieties are chosen for their standalone excellence - no accoutrements needed. Each farm in this collection has been personally visited by our team of caviar experts.
Siberian
Acipenserbaerii
Characteristics
Color: Dark brown to black
Size: Medium sized pearls
Flavor: Briny, robust, long finish
Pop: Delicate
Farmed in France
Member of the respected of the respected association of Caviar d’Aquitaine, a sector of excellence controlled from start to finish, this French farm fuses tradition and innovation. With a high-tech filtration system, this farm set the bar on environmental standards for freshwater fish farming. Located next to a geothermal source, their water, sourced from the L’Eyre River, sits at the optimal temperature for sturgeon growth, enabling caviar production throughout the entire year and breeding juveniles onsite allows for better management of production, traceabillity and genetic selection.
The Altima Caviar Chef Collection
For added culinary versatility, the Chef Collection includes additional varieties that meet restaurants specific needs.
Pure Beluga
Huso huso
Characteristics
Color: Light gray
Size: Large sized pearls
Flavor: Rich, buttery, full-flavored fini
Pop: Firm
Farmed in Florida
In the late 1990s, concerned about glob overfishing of wild sturgeon, Marky’s developed a plan to create a sustainable sturgeon aquafarm by importing specie like beluga, sevruga, and sterlet. After years of effort, they founded Sturgeon AquaFarms in Bascom, Florida. In 200 following a U.S. ban on wild beluga sturgeon and caviar imports, their farm became the only entity exempted from ban, legally selling purebred beluga cav in the U.S. They have also contributed to global sturgeon repopulation by donating over 160,000 fertilized eggs since 2009.
FAQ’s
How to Store
The ideal temperature to store caviar is between 33-36 degrees Fahrenheit. Tip: Store caviar toward the back of your fridge - that’s the coldest part. Do not freeze caviar. Caviar should always be stored upright on a flat surface; caviar contains natural oils which must be evenly distributed throughout the tin
What is the shelf life of my caviar?
Every tin of Altima Caviar is freshly packaged to order and contains a “best by” date sticker on the bottom. Properly refrigerated, recommended consumption is within 2 months. Once opened, it should be consumed within 3 days
What is the best way to enjoy caviar?
Altima Caviar’s collection presents only exquisite caviars that shine brilliantly on their own or with minimal accompaniments. The less accoutrements, the more one can savor its exquisite taste and texture.
In its purist form
Place a small amount of caviar on your hand, between the thumb and forefinger (the skin here is neutral and won’t affect the taste), and let it warm slightly before tasting.
The Traditional Caviar Service
Blinis or toast points, often buttered, serve as a base for the caviar Additional accompaniments: finely chopped hard boiled eggs, finely chopped onions (red or white), capers, lemon wedges, and Crème fraiche.
Other
ideas
Smoked salmon, lightly salted potato chips (we love Bonilla a la Vista!), and cucumber slices There is no wrong way to delight in caviar
And to drink?
Traditionally served with chilled vodka or champagne, caviar pairs very well with a variety of wines and spirits! Altima Caviar suggests pairings in each product description
FAQ’s
How should I serve my Altima Caviar?
Caviar should be served chilled to preserve its delicate flavor. A traditional method is to place the caviar tin on a bed of crushed ice in a caviar bowl or server, which helps maintain its optimal temperature. Use non-metallic serving utensils, such as mother-of-pearl, bone, gold, or plastic spoons, as metal can react with the caviar and alter its taste
What makes Altima Caviar different?
Not all aqua farms are created equal. Each farm has distinct practices which produce vastly different products. We personally visit and maintain relationships with our suppliers’ aqua farms to verify they meet our high standards for quality, consistency, and sustainability.
How does Altima Caviar simplify the process of purchasing caviar?
We value quality over quantity We are not about offering a million choices, but the best choices. We educate our customers on the different tasting notes between the various caviars.
Tell us about your caviar collections?
Our curated collection includes two Oscietras, a Beluga Hybrid, and a Siberian The Oscietras are mild and buttery, whereas the Beluga Hybrid has more of a rich flavor profile, as does the Siberian, further characterized by a long finish
We also offer a Chef’s Collection with add-on varieties specially chosen for their culinary versatility. One of our favorite offerings is the Caviar Bump Set, which provides customers with the opportunity to explore the subtle differences between each variety. Plus, it’s a lot of fun.
What do you mean by “your caviar concierge?”
An effortless experience Thanks not only to our streamlined collection but also in the most traditional sense of the word, a direct line to a caviar liaison. When it comes to customer service, Altima has no desire to automate. We are dedicated to a personalized experience for each consumer, client, and partner.
Caviar 101
What is caviar?
Caviar is traditionally defined as the salt-cured roe (malossol) of sturgeon, a family of fish primarily found in the Caspian Sea, the Black Sea, and occasionally in freshwater lakes and rivers. The United Nations’ Food and Agriculture Organization (FAO) and the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) further define true caviar as the roe of fish from the Acipenseriformes order, emphasizing the distinction between sturgeon caviar and other types of fish roe, which are considered substitutes rather than authentic caviar.
The term caviar in the context of Altima Caviar refers to caviar as defined by the United Nations Food and Agriculture Organization; true caviar; Caviar-the-delicacy, from the eggs of Sturgeon
Is caviar good for you?
Caviar is a nutritional powerhouse. Rich in Omega-3 fatty acids, caviar supports heart health, brain function, and skin vitality. It is also a good source of vitamins B12 and D, essential for energy and bone health. Altima Caviar is not only selling and promoting delicious, celebratory food, but one that is full of tangible benefits
Wild caught? Farmed? What’s the difference?
In 1998, due to the overfishing and habitat destruction of sturgeons, sturgeon fishing and sturgeon product trade restrictions were implemented around the world. Since then, all Caviar lawfully bought and sold in the United States, United Kingdom, European Union, and beyond is farmed.
Serving Suggestions
If caviar will be the highlight of your event, it is suggested to have around 1-2 ounces per guest.
The minimum you can expect your guests to eat is about ½ ounce of caviar per person, if you have plenty of other snacks and garnishes to nibble on throughout the evening. If you’re dealing with groups of more than ten people, you may need to mix and match different sized tins to get the ideal amount, as caviar is sold in the following tin sizes: 30, 50, 100, 250 etc
Caviar Bar | Hors D’oeuvres
50g (1 8oz) 2 people
100g (3 5oz) 3-5 people
250g (8 8oz) 8-10 people
500g (17 6oz) 16-20 people
1000g (35 3oz) 30-35 people
Light Hors D’oeuvres
50g (1.8oz) 2-3 people
100g (3.5oz) 4-6 people
250g (8.8oz) 10-15 people
500g (17.6oz) 20-25 people
1000g (35 3oz) 40-50 people
Caviar Bump | Tasting
50g (1 8oz) 10-12 bumps
100g (3.5oz) 15-20 bumps
250g (8.8oz) 50-55 bumps
500g (17.6oz) 100-105 bumps
1000g (35.3oz) 200-205 bumps
Partners & Media
Partners
Local: Bice Ristorante, The Colony Hotel, Cod & Capers, La Goulue, Mary Mahoney, Virginia Philip Wine, Spirits & Academy Palm Beach & Delray, Sandy James Catering, Outlier Jets, Paramount Yachts, Allison Newton National: The Baker House 1650, Bar