A Proper Baked Potato is Served with Caviar

Paris is renowned for its opera, sophisticated culture, famous chefs — the list is endless. This majestic metropolis is overflowing with life’s most delectable luxuries. However, this fabulous city is also a place to discover simpler pleasures; to taste brilliant products, especially caviar in its most unadorned form. I know not everyone considers caviar a simple delice but I am, after all, the Enfant Terrible.

I was a mere 16 years old when I had my first moment of pure happiness and unbelievable sinfulness. An innocence lost, as it were. My first taste of caviar felt like a glimpse into a world of luxury, extravagance and delight. It is said that you never forget your first love, and I was head over heels with my first taste of these tiny black pearls. They touched my tongue like velvety perfection. This raw pleasure was fascinating from the start. I knew I had found something that would entice and delight me for the rest of my days: A love that would last for all eternity. Now, 20 years on, it is as if we've just met. But with maturity, I am able to add my own personal touch to this unique flavor.

In the middle of a cold winter, the dish of my dreams will always be a baked and mashed potato, covered with a fresh salted cream and a generous — I mean a very generous spoon of caviar, in the unique Kaspia style.

Kaspia is a little restaurant located in Place de la Madeleine in Paris, where cultural influencers and business leaders like to spend cozy and hidden gourmandizing moments. Its appeal is a great selection of typical Russian products, and the private and comfortable ambiance.

The dark blue of the tablecloth, the argenterie (silverware), the vodka carafe in verre brisé (crackled glass), the old-fashioned paintings and the precious lighting transport your mind and your soul into an engaging and memorable place.

Baked Potato with Caviar Recipe