Daniel Boulud’s Caviar with Potatoes and Crème Fraiche

Note from the Chef: I would like Alain Ducasse to create the menu for my last supper, and to prepare it as well.  Prior to this meal, one could only serve something simple and sublime, something requiring a minimum of preparation but made with the most exquisite ingredients.  I could easily consume 200 grams of caviar on my own, but would happily share it with a willing partner prior to Alain’s dinner.

November 29th, 2011

Tags: , .

NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.


Serves 2

  • Salt (for cooking the potatoes)
  • 12 small German Butterball or Yukon Gold potatoes, washed
  • 3 ½ t0 7 oz golden osetra or sevruga caviar
  • ½ cup organic crème fraiche
  • 1 lemon, sliced into quarters
  • 1 tbsp finely minced chives


  • Bring enough salted water to cover the potatoes to a boil in a medium saucepan.  Add the potatoes and cook until tender, about 8 to 10 minutes.  Drain the potatoes and cut each one in half.  Line an elegant basket or bowl with a linen napkin.  Place the cooked potatoes inside the napkin to keep them warm.
  • Place the caviar tin over crushed ice and serve with crème fraiche, lemon, and chives on the side.  Provide mother-of-pearl spoons to serve the caviar.  Allow guests to enjoy the sensual experience of assembling their own hors d’oeuvre of potatoes, caviar, and crème fraiche.
Print this page

Mel's comments

The first batch I made seemed perfecto until my husband grabbed one and announced the potatoes were undercooked.  Note to self, check potatoes are done before serving.  This would make a perfect appetizer for the holidays.

More recipes

View all recipes