Caviar Country-Style

This is an elaboration on the way I was once served caviar by English-born, Paris-based restaurateur/wine merchant Mark Williamson and his wife, Dominique, in the apartment they then occupied on the lie St-Louis. They simply heaped the caviar on slabs of toasted Poilâne bread spread lightly with crème fraîche. I loved the combination of the rustic and the sophisticated—and took it a short step further.