Caviar Tagliatelle

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.