At Ambrose & Paubet we celebrate the perfect union between tradition and haute cuisine with our exclusive caviarthe preferred caviar used by world-renowned Michelin-starred chefs. This delicacy, synonymous with elegance and distinction, has earned a privileged place in the kitchens of those who seek the best in taste, quality and sophistication.
A flavor that inspires
Each pearl of our caviar is the result of a rigorous artisanal process, where excellence merges with innovation. Our experts meticulously select the best caviar grains using ancestral techniques, guaranteeing a product of unparalleled purity and texture. The result: a caviar that enhances the creativity of the most demanding chefs, elevating each dish to a unique sensory experience.
The secret of the great chefs
Michelin-starred chefs trust Ambrose & Paubet caviar for its commitment to quality, authenticity and sustainability. Our caviar is not just an ingredient, but a statement of intent in avant-garde cuisine. By incorporating this delicacy into their creations, these culinary masters transform every bite, surprising and delighting the most demanding foodies.
Ambrose & Paubet, the caviar of Michelin star chefs, is recognized for its purity, texture and refined taste. Among those who have opted for this product are some of the most prominent chefs in Spain and the world, whose names are synonymous with culinary excellence. In addition, Ambrose & Paubet is the official caviar of the World Chefs Association (WorldChefs). and the Bocuse d‘Or Spain Academy chaired by 13* Michelin Star chef Martín Berasategui, two leading institutions that promote gastronomic excellence at an international level. The first brings together thousands of chefs from around the world, fostering collaboration, learning and the dissemination of the best culinary practices. For its part, the Bocuse d‘Or Spain Academy represents the highest exponent of the prestigious international Bocuse d‘Or competition, preparing and supporting Spanish chefs to excel in this competition. The choice of Ambrose & Paubet as its official caviar reinforces its role as an essential ingredient at the highest levels of global cuisine.
Ambrose & Paubet’s collaboration with these international entities ensures that the product is present at the most prestigious culinary events and competitions in the world, consolidating its reputation as a symbol of quality and sophistication.
Manuel Costiña, Chef of Costiña Restaurant ** Michelin Stars in Santa Comba, La Coruña.
An award-winning Galician chef with two Michelin stars, renowned for his avant-garde approach and commitment to excellence, Manuel Costiña fuses culinary tradition with modern techniques. His mastery is reflected in the incorporation of premium ingredients, such as caviar, which he uses to add a touch of sophistication and elevate each dish to a unique experience.
Quique Pérez, Chef of the restaurant El Doncel * Michelin Star in Sigüenza, Guadalajara.
A Michelin-starred chef, Quique Pérez stands out for his creativity and precision in the kitchen. His proposal is based on reinterpreting haute cuisine through intense and harmonious flavors, integrating caviar as a key element that reinforces the elegance and innovative character of his creations.
Carmelo Bosque, Chef of the restaurant Lillas Pastia * Michelin Star in Huesca
Aragonese chef with a Michelin star, Carmelo Bosque is distinguished by his sensitivity and talent for reinterpreting culinary classics. His cuisine, which combines tradition with modernity, is enriched by the addition of caviar, an ingredient that enhances the flavors and adds a layer of luxury and sophistication to his proposals.
Adolfo Muñoz, chef of the Adolfo Muñoz restaurant in Toledo.
A great chef of Spanish cuisine, he has held a Michelin star for more than twenty years. With a refined style and unique sensibility, Adolfo Muñoz reinterprets traditional cuisine with a modern twist. The incorporation of caviar in his menus underscores his dedication to innovation and excellence, transforming noble ingredients into authentic culinary works of art.
Chef Nacho Villalba and Sous Chef Geoffrey Campo of the Hōchō restaurant in Valencia.
Hōchō is known for masterfully fusing techniques and flavors from Japanese, Valencian and Mediterranean cultures, creating culinary proposals that defy the limits of convention. His use of caviar not only intensifies the sophistication of his dishes, but also symbolizes his constant search for perfection and balance in each creation.
Rubén Fenollar, Best Private Chef in Spain Award
With a culinary vision that combines technical precision and creativity, Chef Rubén Fenollar relies on the highest quality ingredients to enhance the character of his creations. His use of caviar reflects his constant search for sophistication and depth of flavor, making it a distinctive element of his cuisine.
In short, excellence in cuisine is born from the union of passion, technique and exceptional ingredients. Ambrose & Paubet caviar is positioned not only as a symbol of quality, but also as the essential ally of great chefs, backed by internationally renowned institutions. Thus, each creation becomes a celebration of innovation and tradition, inviting you to discover a unique and memorable gastronomic experience.
An exclusive experience
Discover thehe caviar of the Michelin-starred chefs is to enter a universe where every detail counts. On Ambrose & Paubetwe invite you to explore our premium caviar catalog and immerse yourself in a gastronomic experience that transcends the conventional. Because for us, luxury and excellence are found in every grain of flavor.
Visit our online store and let yourself be seduced by the passion and art that drive great chefs to choose the best: Ambrose & Paubet caviar..