Second edition · Registrations now open
The Black Pearl
Awards 2027
15–16 March 2027 | Gstaad, Switzerland
Following the success of its inaugural edition, The Black Pearl Awards return to Gstaad for two days dedicated to caviar excellence, introducing The Black Pearl Gala alongside the independent international competition.
Participation 2027
Three dates, one tasting.
1 · Pre-register
Best rate. Secure your place in the 2027 tasting.
2 · Samples to Gstaad
Cold chain, handled by TBPA Logistics, Geneva.
3 · Blind tasting
Le Grand Bellevue, Gstaad. Judged by the chefs' jury. Black Pearl Gala on 15 March.
15–16 March 2027 · Gstaad
Two Days of Caviar Excellence
15 MARCH 2027
The Black Pearl Gala
16 MARCH 2027
The Competition
16 MARCH 2027 · THE COMPETITION
Excellence,
Judged Without Influence.
On 16 March, the focus returns to what lies at the heart of The Black Pearl Awards: the caviar itself.
Presented anonymously to an independent international jury of Michelin-starred and Gault&Millau-recognised chefs, every caviar is evaluated entirely blind, without knowledge of its producer, origin or commercial identity.
Each sample is judged solely on its sensory qualities and overall excellence, preserving the impartiality that defines the Awards.
EXPERTISE & INDEPENDENCE
The Jury Behind the Awards
Building on the inaugural 2026 edition, The Black Pearl Awards 2027 will once again bring together an international jury of distinguished chefs, recognised by Michelin and Gault&Millau.
Returning members of the 2026 jury will be joined by additional international culinary experts, bringing their experience and independent judgement to the blind evaluation of participating caviars.
Further jury announcements will follow.
2027 · Opening the table
Caviar, explained by the chefs who judge it.
For its second edition, The Black Pearl Awards open their doors beyond the profession, to every lover of caviar.
On 15 March 2027, at the Gstaad Yacht Club at Le Grand Bellevue, The Black Pearl Gala invites guests to taste what the jury tastes: six courses, six great chefs, six caviars, each telling a different story of species, origin and craft.
Learn to recognise a great caviar. Understand why one grain is worth more than another. And choose the very best, for every occasion that follows.
The reference for caviar, now at your table.