Baked Potato with Caviar
Everything is done to emphasize the sophisticated taste of the caviar.
First: The Potatoes
Presented in its skin to reinforce the rusticity and "terroir" attitude of the dish, it is actually a very sophisticated mashed potato that fills this natural case. Prepared to be smoother and lighter, the reassuring texture is a fantastic base to enhance the intensity of some facets of the caviar flavour.
Second: The Cream
A cloud of naughtiness, the cream needs to be whipped manually to deliver its best flavors, and to welcome in the nicest way the noble black grains.
Third: The Caviar Itself
A full spoon of caviar has to be placed with abandon in the middle of the potato. The noble Beluga will meet the connoisseur’s expectations, but the beauty of this preparation is that it is delicious with French farmed caviar, or even the outstanding and affordable Chinese sturgeon eggs I recently tasted.
To finish this warm, reassuring moment of gastronomy, I’d recommend a simple glass of cherry vodka and a few wild berries, in order to evoke summer memories.
Potato:
Bake the potatoes for 45 minutes. Cut off the top lengthways and scoop out the contents. Mash with butter. Fill the skins with the buttered mashed potatoes.
Cream:
Hand-whip the cream and serve it on the side.
Caviar:
Place the caviar on top of the potato.
Serve immediately.
Nico Kenedi
French – 35 years old Nicolas was born "consumed by gourmandise". Growing up in France, Nicolas has always had an innate love of fine cuisine… from the evocative sounds and smells of the local market and the rustic home-cooking of his mother to his first 3 Michelin Star experience at the tender age of 7, he began to frame his unique taste for perfection with a forever rebellious (French) spirit ! Obsessed with the finest products in the world he directs his life with the ultimate food discoveries. A successful voyage means extraordinary food moments…what better way to experience the underlying heart and spirit of a city than through a hidden gem of a local restaurant or enjoying haute cuisine at a top-end establishment? A passionate cook at home with a collection of more the 600 culinary books , Nicolas is a true epicurean sharing his passion with friends and his two adorable children ‘Arthur (1)’ and ‘Gaspard (4)’, destined to follow in Nicolas’ footsteps and carry on the family tradition of a passion for cuisine.