The taste that was once reserved for kings and emperors has found a place on the palates of affluent young Cambodians.

The Kingdom has seen a steady 17.8 per cent increase in imports of caviar since 2014 – reflecting more than a growing appetite for the luxurious fare – it also signals the rise of a new generation of Cambodian elites.

Bernard Matter, CEO of Caviar & Traditions, told The Post that the bulk of his clientele are the privileged offspring of established families who have acquired new tastes while travelling or studying abroad.

“Our customers have exquisite tastes and are of a certain echelon of society so they acquired the taste for caviar through varying life experiences.

“When we first started the business, we had to be patient because we were really starting from zero. The main challenge was not that people were unaware of caviar, instead it was maturing the market and reaching the right people with the right product,” said Matter.

Caviar & Tradition entered the local market in 2017 under the Asia Gourmet (Cambodia) Co Ltd banner and secured itself as exclusive distributor of Comptoir du Caviar Paris in Southeast Asia and Bollinger Champagne in Cambodia.

Not only were the majority of Caviar & Traditions’ clientele coveting the sturgeon roe, but they were already well aware of Comptoir du Caviar, according to Matter.

Therefore, once the company began sourcing the real thing from Paris, it was just a matter of time before word spread among the Kingdom’s “blue book”.

“However, this is a very niche market that we have tapped into, so we are ideally placed in the industry because not only is there no one

equal to us in terms of our products and services, there isn’t room for them either,” said Matter.

Home deliveries dominate some 70 per cent of Caviar & Traditions’ business so the firm often trains household staff on how to present the dish.

The company has experienced 40 per cent growth in business over the last year, largely due to innovating the conventional distribution model and fostering one-on-one relationships, and delivering goods directly to customers.

Caviar, or sturgeon roe, is prized due to its scarcity and opulent history, with many considering it among the most lavish foods in the world.

Matter is discreet regarding his clientele and guards his stock of caviar as though it were the French Treasury.

There is a good reason for it – prices range from $35 for 20g of Baerii caviar from Poland to $389 for the famed beluga caviar from Iran.

As Caviar & Traditions aims to supplement its Champagne menu with additional options, Matter stressed that his main concern is bringing a unique offering to his clients.

“Things have changed drastically over the past few years and Cambodia is not the same as it was before. Each day tastes are becoming more refined, and our customers are becoming more discerning,” he said.

The company’s catalogue offers a range of products to heighten the gastronomic experience, from Cuban cigars to bespoke crystal caviar chillers and mother of pearl spoons, which represent the “traditions” in the firm’s name.

Caviar & Traditions is eying selling up to 1,500 bottles of Bollinger Champagne this year, which is no small feat considering the famed chateau consciously limits the number of bottles available in the market.

“The Bollinger Champagne House limits its production significantly to ensure its criteria of only being composed of at least 85 per cent cru and grand cru wine. You can imagine that these bottles are very limited, and extremely sought after.

“There are few things in life that take you out of time and reality and transport you into a place of just pure pleasure, and Champagne with caviar is one of those,” said Matter.