1. Can you introduce Rova Caviar and Kasnodar Caviar to our readers and share what makes these brands unique in the luxury food segment?
Rova Caviar and Kasnodar Caviar share a single vision: to craft exceptional caviar in one of the world’s most pristine environments. Our farm, Acipenser, is located on the preserved shores of Lake Mantasoa in Madagascar, where pure waters and a mild, stable climate create ideal conditions for raising sturgeon.
In luxury gastronomy, time and rarity are everything. Our sturgeons mature for up to 10 years before producing their first roe, and we also work with rare species such as Persicus, Shipova ,and Sevruga. This patience translates into a caviar with unmatched purity, texture, and complexity.
We are one of the very few farms worldwide to control every stage of production, from breeding to harvesting, salting, and packaging, ensuring total traceability and uncompromising quality. Annual production is limited to 11 tons, making every tin a rare treasure for connoisseurs.
According to a recent global study on legal caviar production, Madagascar ranked 10th worldwide in 2024, a remarkable rise from 20th position in 2022. This evolution reflects the growing recognition of Malagasy caviar as a new reference in the world of luxury gastronomy.
Yet, while our growth is undeniable, our ambition is not to become the world’s largest producer. Instead, we strive to be the most environmentally and socially integrated caviarHouse, where quality always takes precedence over quantity.
2. How do you position Malagasy caviar on the international stage, particularly in competitive markets like the Gulf, Europe, or Asia?
Introducing Malagasy caviar to the world was a bold challenge, Madagascar was known for vanilla and chocolate, not for caviar. Some even joked: “Producing caviar inMadagascar is like farming salmon in the desert.” Yet through time, patience, and relentless dedication, we proved not only that caviar could be produced in Madagascar, but that it could rank among the finest in the world. Today, even prestigious Caviar Houses source from us under white-label agreements.
In 2024, the estimated global caviar production exceeded 120 tons for Baeri and Ossetra, while Persicus, Shipova, and Sevruga remain among the rarest species in the world, with Madagascar being the only country to produce them. This unique portfolio places us at the crossroads of excellence and rarity. In 2025, a new jewel enriches this rare collection: Beluga caviar, long awaited by true connoisseurs of excellence.
Once clients taste our caviar, they immediately recognise its exceptional purity, balance, and depth, and rarely return to other origins. We proudly position it as the purest and most environmentally responsible caviar in the world. Owning and managing our entire production chain allows us to guarantee full traceability, a decisive advantage in competitive markets like the Gulf, where consumers demand both luxury and ethical integrity.
3. What marketing strategies have you implemented to elevate the visibility and prestige of Rova and Kasnodar Caviar globally?
Rova Caviar is built on exclusivity. We avoid mass distribution and limit sales to our ownchannels, such as the Concept Store at the Ritz Paris, and our e-commerce platform, topreserve full control over the customer experience. We regularly invite Michelin-starredchefs to Madagascar so they can witness, first-hand, our artisanal methods, our environmentalcommitments, and our social impact on the local community. This transparency builds deeptrust and long-term collaboration. Today, Rova is served only in palaces and at some of theworld’s most prestigious establishments: Hôtel du Palais Biarritz, Hôtel de Crillon, RitzParis, Cheval Blanc Seychelles, and very likely soon at Emirates Palace Abu Dhabi.
Kasnodar Caviar, our “younger sister” brand, offers the same DNA of excellence but with amore accessible positioning. While Rova focuses on rare species and extremely limited volumes, Kasnodar features three species with generous availability, allowing us to serve awider range of high-end venues. Valued for its vibrant and fresh profile, it is featured inelegant and trendy venues: 4- and 5-star hotels, bistronomic restaurants, and iconic seasonal events such as Nikki Beach Monaco, La Folie Douce Méribel Courchevel, and Tax FreeCannes. In Dubai, a brand-new partnership has just been launched with Brasserie Boulud andChefs Uzec and Russel from the Sofitel Hotel.
This dual-brand strategy allows us to maintain Rova’s aura of exclusivity while ensuring Kasnodar becomes a reference for contemporary luxury — premium, approachable, and always uncompromising on quality.
4. What role does story telling and brand identity play in promoting a premium product like caviar from Madagascar?
“Story-living” is at the heart of our identity. Madagascar is geographically distant for most of our clients, so we invite them to travel and discover our world directly at the source. In full transparency, Michelin-starred chefs and privileged guests have experienced the daily life of our fish farm and witnessed the extraordinary environment in which Madagascar’s caviar is produced. We even give them the opportunity to produce their own caviar and discover the secrets behind its creation, a rare and unforgettable experience.
For those who have not had the opportunity to visit us, we are committed to sharing authentic, vivid stories. We highlight the lake, the sturgeons, the artisans at work, nothing staged, nothing artificial. This honesty and authenticity transform our clients into a true community. Beyond the product itself, it is an entire world and an experience that we bring to life.
5. How do you ensure that your communication aligns with the values of sustainability, traceability, and ethical production?
We have an in-house creative team, photographers, videographers, and designers, who regularly visit the farm to document every step of our process. By keeping this work internal, we ensure transparency, accuracy, and genuine storytelling.
We also see this as an investment in Madagascar’s creative economy, training and employing local talent in highly skilled roles.
6. Can you speak to the challenges and opportunities of marketing a high-end Malagasy product in international gourmet markets?
One of our biggest challenges has been overcoming the perception that Madagascar is only associated with poverty or with special ingredients like vanilla and chocolate. Introducing a luxury product from this context meant breaking long-held stereotypes. Another challenge has been educating the market about our unique low-carbon production model: we produce our own feed in Madagascar using 80% locally sourced ingredients, eliminating the need to import tonnes of feed from abroad. This approach significantly reduces our carbon footprint, we export only the finished caviar, which is far lighter and less resource-intensive to transport.
On the other hand, these same characteristics also create strong opportunities. By being fully self-sufficient in feed production, we remain largely insulated from global supply chain volatility. And at a time when consumers are actively seeking products that are sustainable, ethically made, and transparent in origin, our story resonates more than ever on the international gourmet stage.
7. In Dubai, you are distributed through Chef MiddleEast. How important is this partnership for building your presence in the Gulf, and how do you collaborate with them to reach fine dining restaurants and luxury hotels?
For us, this partnership with Chef Middle East is extremely important. I personally visitedtheir facilities and was impressed by the professionalism and excellence of their distributionchain, which makes them the perfect partner for us in the Gulf. Already well-recognizedamong chefs for offering exceptional products, Chef Middle East is a highly valuable ally.Within their development center, La Cuisine d’Epicure, they organize Master Classes incollaboration with their chefs, allowing them to test and validate the selected products underoptimal conditions. This is a major advantage, both for the chefs and for Rova Caviar.
From Madagascar, we work closely with them to adapt to the market, carefully selecting, whenever possible, the products that best match the palate of this clientele. We also provide strong brand support by personalizing as much as possible : for example, sending tailoredPOS materials and textile elements to meet specific requests.
8. What partnerships or events (e.g.,international fairs, gastronomy festivals) have helped strengthen brand awareness abroad?
For Rova Caviar, strategic visibility comes through partnerships with some of the world’s most exclusive events. We have supported prestigious charity galas such as the Red CrossGala, La Grande Tablée, and the Gala of the Association of Friends of the Royal Opera of thePalace of Versailles among others always featured with a starred Chef, and collaborated with luxury maisons like Printemps Haussmann, Van Cleef & Arpels during their private client events.
Kasnodar Caviar thrives in high-energy, trendsetting environments, making its mark at TaxFree Cannes, Nikki Beach Monaco, and La Folie Douce Méribel Courchevel. These events allow us to connect with a cosmopolitan audience that values both gastronomy and lifestyle.
In May 2025, Rova Caviar took part in the Michelin Guide Dubai 2025 ceremony, throughChef Middle East, the Official Gastronomic Partner of the Michelin Guide Dubai 2025. This event marked the official launch of our partnership with Chef Middle East. a key milestone in strengthening our presence in the Gulf.
9. What advice would you give to other Malagasy luxury or agri-food brands looking to build a strong international identity?
Invest first and foremost in people. Train, mentor, and up skill your teams locally so they can grow into leadership positions. Build your story around Madagascar’s exceptional terroir and climate, assets no other country can replicate. Finally, keep control of your production chain from start to finish. This not only guarantees quality and consistency, but also strengthens your credibility on the global stage, where provenance and authenticity are everything.
10. Final message to Khaleej Times readers: Why should high-end consumers and gourmet distributors in the Gulf discover and invest in Rova and Kasnodar Caviar?
Our focus is on building meaningful partnerships. For hoteliers, and chefs in the Gulf,Rova Caviar and Kasnodar Caviar offer a unique blend of exceptional taste, responsible production, and an authentic story from one of the world’s most preserved environments.
Choosing our caviar means more than adding a fine product to the menu, it’s about sharing an experience with the guests. It’s the taste of pure waters, careful craftsmanship, and the conviction that true luxury is also respectful of people and the planet.
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