A HOUSE OF GASTRONOMY

Today, catering is Maison Boutary's main activity, with
eclecticism ranging from international haute cuisine to neighborhood bistros, but always with the same commitment to quality and customer service. This is because its excellent caviar and its "châtelaines" roots still irrigate it with its values: refinement without snobbery, shared conviviality and family spirit.

BOUTARY
Gastronomic Restaurant

Gourmet menus and caviar tastings - Chef Christophe Boucher

25 Rue Mazarine,
75006 Paris

LE PETIT BOUTARY
Bistronomic Restaurant

Surprise menus from La Table du Chef - Chef Roméo Agbodjan

16 Rue Jacquemont,
75017 Paris

LE COMPTOIR BOUTARY
Bistro chic

Open kitchen and characterful wines - Manager Claudia Lo Bello

32 Rue Catherine de la Rochefoucauld,
75009 Paris

BOUTARY TOKYO
French counter and bistro

When the Boutary spirit invites itself to Japan - Chef Riuji Kikuchi

〒1070052 東京都港区赤坂5-1-29 富士屋ビル1階

Pomme de Terre Boutary au caviar affiné

A CAVIAR HOUSE

Since the end of the 20th century, the caviar industry has undergone a veritable revolution, with the disappearance of "wild" caviar and the mastery of aquaculture techniques. Improved quality, diversity of supply and tastes, research and innovation... This modern, "sustainable" caviar remains a very rare artisanal product, whose annual worldwide production is ten times less than that of gold.

Maison Boutary has its own sturgeons, bred in the most beautiful of environments, a crystal-clear mountain lake in Bulgaria's Rhodope Mountains. The caviar they produce is unique, and its taste perfect.

This caviar, with its limited allocations, is distributed only in the world's most prestigious establishments, or on order from the Maison.

THE HERITAGE OF GASTRONOMY

Maison Boutary owes its name to the family home of the Barons of Saint Vincent, Château de Boutary, located in Escatalens, on the banks of the Garonne in south-west France.

Founded in 1888 by the Baroness de Saint Vincent, the company specialized in viticulture at the time, and expanded in the 20th century thanks to her great-grandson, Baron Roland de Saint Vincent.
He transformed the estate into an exceptional orchard, and turned his attention to the delicatessen market, supplying the largest grocery stores, the most prestigious supermarkets, and the most prestigious wine merchants until 1990. the finest hotels and restaurants in Europe and Asia.

Building on this heritage, his grandson is now revitalizing the Maison's historic gastronomic business. After developing a caviar sales business in 2012, then integrating its production in Bulgaria in 2015, the Maison has diversified into the restaurant business, focusing on opening quality, family-sized restaurants.