In the world of haute cuisine, there are ingredients that make the difference. Caviar is one of them, and that’s why Ambrose & Paubet’s Osetra caviar has been chosen as the official caviar of the Bocuse d’Or Spain 2025, the most important gastronomic competition in the world.the most prestigious gastronomic competition in the world. Being the caviar chosen by the competition chefs is the highest recognition of the quality, purity and excellence that define Ambrose & Paubet.
Caviar in the most demanding competition in the world
The Bocuse d’Orknown as the Olympics of Cuisine, brings together the best chefs on the planet, who compete using only elite ingredients. In the Spanish national phase, to be held on September 10 at the Escuela de Hostelería de la Comunidad de Madrid, the participants will have to create fish dishes where the protagonist will be Osetra Ambrose & Paubet caviar.
Why do they choose our caviar?
Ambrose & Paubet caviar stands out in competition cuisine for its intense flavor, velvety texture and unmistakable purity. Elite chefs trust our caviar because they know it is a guarantee of consistency, excellence and a unique sensory profile.
- Top quality caviar: Produced under the most rigorous standards, with traceability and sustainability.
- Caviar for the big challenges: Inspiration for chefs looking to impress in major competitions.
- Caviar that makes the difference: Each pearl elevates culinary creativity to the highest level.
The path of Ambrose & Paubet caviar at the Bocuse d’Or Spain
Caviar will be the star ingredient in the national selection for the Bocuse d’Or Spain. The winning chef will advance to the Bocuse d’Or Europe 2026 and, if qualified, will reach the world grand final in Lyon in 2027.
All under the watchful eye of the National Academy Bocuse d’Or Spain, chaired by Martín Berasategui, one of the great references of world gastronomy.
Proud to be the caviar of the Bocuse d’Or Spain
For Ambrose & Paubet, being the official caviar of the Bocuse d’Or Spain is a recognition of effort, passion and obsession for perfection. Each grain of our caviar represents years of work dedicated to offering the best to those who aspire to excellence in the kitchen.
Do you want to be part of the elite of competition cooking?
If you are a chef and have experience in culinary competitions, apply before August 10 by sending your CV to [email protected]. Dare to shine at the Bocuse d’Or, accompanied by the best caviar.
Caviar Ambrose & Paubet
Caviar is much more than an exclusive ingredient: it is a symbol of distinction, technique and respect for the raw material. That is why more and more chefs and gastronomy lovers choose Ambrose & Paubet caviar not only in high competition, but also in the most select and demanding tables in the world. Our brand has positioned itself as a global reference thanks to a careful selection of roe, an artisanal process that respects the maturation times and a rigorous quality control at each stage.
Ambrose & Paubet ‘s commitment is clear: to offer a caviar that elevates any dish and turns every experience into a memorable moment. Whether at the grand finale of the Bocuse d’Or Spain or at private celebrations, our Osetra caviar transforms cooking into an art. And we continue to innovate so that consumers can enjoy maximum freshness, flavor and texture, whether in a competition kitchen or at home.
We invite chefs and gourmets to discover why Ambrose & Paubet is the caviar that makes the difference in international haute cuisine. If you are looking for excellence, look for Ambrose & Paubet caviarthe essence of luxury and taste.
Ambrose & Paubet: the caviar of choice for haute cuisine, the caviar of competition, the caviar of champions.