Pricey Pride: What It Took For These Entrepreneurs To Produce African Caviar In Madagascar

Africa too can proudly claim to be a source of caviar, one of the world’s greatest indulgences. Being farmed in the favorable climate and terroir of Madagascar are some very expensive fish eggs – a first for the continent.

Madagascar is known rich biodiversity, and in culinary terms, it is mostly celebrated for its unbeatable vanilla, pink peppercorns and cinnamon. Yet, the small African island is also the unexpected source of another exclusive luxury food item – caviar. Acipenser is the inspiring, first-ever producer of African caviar, founded by a French trio, Christophe and Delphyne Dabezies, and Alexandre Guerrier, operating out of Ambatolaona, approximately a 90-minute drive from the capital Antananarivo.

Usually served as a garnish, atop blinis and sour cream and often accompanied with champagne or sparkling wine, caviar is one of the world’s biggest indulgences. Historically, Russia was known as the world’s top producer of caviar, up until 2007, when overfishing led to a ban on the sale and harvesting of black caviar.