Pasta with crème fraîche and caviar is a classic with exceptional taste.
In a pot of boiling salted water, cook the pasta al dente.
Reserve a large spoonful of crème fraîche to garnish.
Place the butter, lemon zest and juice in a skillet.
As soon as it comes to the boil, add the remaining 5 spoonfuls of crème fraîche.
Add salt and pepper.
Drain the pasta and add it to the sauce in the skillet.
Serve with a dollop of crème fraîche and a spoonful of caviar.
Garnish with chervil sprigs.
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