Combined with potato, the Oscietra caviar, which many consider to be the most delicious, reveals its subtle, elegant and nutty taste.

Oscietra caviar Oscietra Caviar

Oscietra Caviar


  • 5 large potatoes
  • 40 cl milk
  • 40 cl cream
  • 1⁄2 tsp agar-agar
  • 1 bunch watercress
  • 50 g caviar chervil thin slices of dried rye bread


  • Cook the potatoes in the cream and milk.
  • When cooked, blend.
  • Add the agar-agar and heat through again.
  • Pour a small ladleful into each dish and leave to set in a cold place. Cook the watercress in boiling water and then blend.
  • Drain in a sieve lined with kitchen paper.
  • Cut the thin slices of dried rye bread into small matchsticks.
  • Scatter small clusters of caviar then watercress purée over the dish. Arrange the chervil and rye bread matchsticks on top just before serving.