The World Caviar Awards Sail into Monaco
If Monaco is already the playground of the rich and glamorous, come November it will also be the kingdom of caviar. On Thursday 6 November 2025, the Principality will host the second edition of the World Caviar Awards inside the glittering setting of the Yacht Club de Monaco. Expect pearls of black gold, flutes of champagne, and more sparkle than a Cartier window. The event had its spectacular debut in Saint-Émilion in 2024, but it was only a matter of time before it found its way to the Riviera. After all, Monaco does exclusivity like no other.
Behind the glamour, there’s a serious story. Today, global caviar production-entirely farmed, of course-totals some 364 tonnes. In 2023, China led the way with a colossal 200 tonnes, followed by Italy at 53 tonnes and France with 45 tonnes. But the true magic of caviar lies in its global reach. From Canada to Uruguay, Iran to Latvia, each producer brings unique flavours and textures to the table.
This kaleidoscope of taste is exactly what Laurent Morin, founder of the World Caviar Awards, wants to showcase. His mission? To let the world discover just how dazzlingly diverse caviar can be.
This year, more than 100 caviars from farms and refining merchants will compete for top honours. Expect entries from Spain, China, Dubai, Poland, Ukraine, Bulgaria, Switzerland, the United States, Belgium, Monaco, and many more.
The judging itself is no casual nibble. Two juries of 10 professionals and passionate amateurs will taste the entries in the purest of conditions: blind, à la royale (that is, directly from the back of the hand), under identical serving and temperature protocols, and always anonymised. The entire process is supervised by sworn bailiffs to ensure absolute fairness.
The criteria are as precise as they are poetic: colour, brilliance, grain size and shape, firmness, aroma, flavour, aromatic intensity, and the delicate balance between salt and egg.
The jury presidents are gastronomic royalty. Gérald Passedat, the Michelin-starred genius of Le Petit Nice in Marseille, will preside over the refining merchants’ category. Philippe Joannès, MOF and culinary consultant to the Yacht Club de Monaco, will head the farms’ category.
They’ll be joined by a glittering cast: Pierre Sang-Boyer, Michel Portos, Pascal Garrigues, Michel Roth, Franck Garanger, Christian Garcia, Claire Verneil, and caviar aficionados like Pierre Casiraghi, Laurent Soler, Franck Couecou, and Louise Petitrenaud. It’s less a jury than a culinary Who’s Who.
Of course, this being Monaco, the competition is only half the story. The real crescendo is the gala dinner, where the winners are unveiled amid champagne bubbles and culinary theatre.
Proceedings begin with a cocktail reception, complete with caviar bar, Oyster bar with Les perles de Monte-Carlo and Ostra Regal, champagne stations, virgin oil tastings, and even black garlic discoveries. Guests then sweep into the Yacht Club ballroom for a ten-hands dinner entirely devoted to caviar. Yes, every course-from starter to mignardises-will be caviar-infused.
The line-up is a gastronomic fantasy :
• Philippe Joannès with the starter.
• Eulalie Rus on the fish course.
• A champagne ice creation by the House of Comte de Monte-Carlo.
• Michel Roth at the meat course.
• Cheese, courtesy of the Yacht Club de Monaco.
• Dessert by Claire Verneil.
• And finally, mignardises by Antony Prunet.
Naturally, the dishes will be paired with exquisite bottles from Comte de Monte-Carlo and Baron de Monte-Carlo. After all, what’s caviar without champagne?
Whether you’re a seasoned aficionado or simply someone with a taste for the finer things, the World Caviar Awards promise an evening of indulgence, elegance, and pearls of pure pleasure.
So polish your shoes, press your dinner jacket, and prepare your palate. On 6 November 2025, Monaco isn’t just hosting a competition-it’s throwing a black-tie love letter to caviar itself.
And as the chandeliers sparkle in Monaco, one thing is certain: between every bubble and every pearl, taste itself will be redefined.