1 - Wash and peel the potatoes. Cook in boiling water, without boiling.Allow the potatoes to cool.


2 - Take each potato and make a small, shallow hole. Place the potatoes in a non-stick pan and sauté in olive oil until golden coloured. Turn out on a layer of absorbent kitchen paper.In each one of the small holes, put a dollop of “crème fraîche” and a serving of caviar.


3 - Serve straightaway.

To Serve: The match results into a caressing and velvety touch of the vodka whose aromatic flavors combine perfectly with the mineral of the caviar and the earthy character of the potato.

To Drink: Vodka Ciroc