Paris Madeleine

17, Place de la Madeleine
75008 Paris
Boutique : +33 (0)1 42 65 66 21
Restaurant : +33 (0)1 42 65 33 32

Loulou’s London

5 Hertford Street
London, W1J7RB

Summer Closure 2018
Caviar Kaspia will be closed from Monday, August 6th from to Monday, August 27th included.
The team will welcome you from Monday, August 27th from 5:00pm for the store and from 7:00pm for the Restaurant.

  • Kaspia Madeleine

    From Monday to Saturday
    Restaurant - Private rooms
    From noon to 1am
    From 10am to midnight Valet

    Since the 20’s, Caviar Kaspia is the place to be, where pleasure and luxury are reunited in fine and sophisticated parties. Located at the first floor of a Haussmann Building, above the Kaspia Boutique - Tasting, the restaurant invites you to a journey through time. Tel : +331 42 65 33 32

    The Kaspia Boutique - Tasting, located in front of the Madeleine church has became since its creation the place to go for the finest sea food lovers. Famous for its great range of caviars, smoked salmon and fish, our boutique also offers a large selection of the vodkas, coming from all around the world to enjoy on site or to go. Tel : +331 42 65 66 21


    Open from November 22nd to December 22nd 2017
    From Monday to Saturday From noon to 2:30pm And from 7pm

    To enclose a year of festivity on the occasion of its 90th anniversary, Caviar Kaspia opens the doors of its third pop-up restaurant at Loulou's one of the most glamorous clubs in London.

Our Recipes

  • Potato with caviar

    Baked Potato with Imperial Baeri Caviar
    Recipe for 4 persons


    • 4 potatoes
    • 4 x 30g of Imperial Baeri Caviar
    • Liquid cream
    • Salt, pepper
    • Thick crème fraîche
    • Chive


    • After having carefully washed the potatoes, wrap them individually in foil.
    • Place the potatoes in the oven, preheated at 180°C, on a grid placed at mid-height of the oven.
    • To check for doneness, the touch of a finger is enough : the potatoes should be tender to the touch.
    • After cooking, cut the top of each potato, di git to remove the meat, then place it in a bowl.
    • Add the cream and seasoning convenience, then place the mixture into the potato shells.
    • Place hot potatoes on plates and add 30g of Imperial Baeri Caviar just out of the refrigerator.
    • You can enjoy the Potato with Caviar accompanied by clotted cream and chives.
  • Crab and Crayfish Salad

    Kamchatka King Crab and Crayfish Salad


    • Kamchatka king crab shoulder
    • Crayfish tails
    • Mesclun
    • Chive
    • Chive
    • Sherry vinegar
    • Mustard
    • 1 Lemon


    • On a plate, arrange the mesclun or mixed salad.
    • Crumble the King Crab and place it on the salad.
    • Add crayfish tails.
    • To make the vinaigrette, mix oilve oil, sherry vinegar, and mustard, then place it over the salad.
    • You can add on it some chive and lemon juice.

    Norwegian Smoked Salmon with Home-Made Blinis


    • 2 slices of Norwegian Smoked Salmon
    • Thick crème fraîche
    • 2 eggs
    • 2 bulgarian yoghurts
    • 4 tea spoon of flour
    • 1 packet of yeast
    • Salt
    • Lemon


    • Pour the yoghurts into a bowl, then add the flour and the yeast. Mix the preparation.
    • Add the eggs one by one then salt to convenience.
    • Put this mixturen into the refrigerator during at least one hour.
    • Heat a small nonstick skillet, ideally with a diameter corresponding to the desired siez of blinis. Blinis are ready to be returned when the dough starts to make small holes.
    • Serve warm blinis accompanied by a slice of smoked salmon, a small dollop of sour cream, and possibly a few drops of lemon juice.
  • Barry Eggs

    Poached Eggs with Imperial Baeri Caviar and Salmon Roe


    • 4 eggs
    • Liquid cream
    • Paprika
    • Salt
    • Pepper
    • 4 thin slices of bread
    • 30g Imperial Baeri Caviar
    • 30g salmon roe


    • Poach 4 eggs and set aside.
    • Toast the slices of bread in the toaster or the oven.
    • Prepare the first sauce by heating at low heat the cream. Season with salt and pepper then set aside.
    • Prepare the second sauce by mixing at low heat the cream and paprika. As for the first sauce, season with salt and pepper then set aside.
    • Arrange on each preparation a slice of toast and a poached egg.
    • Place on the first 15g of Imperial Baeri Caviar, then on the second 15g of salmon roe.
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