Caviar Country-Style

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    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.