This dish combines the simplicity of pasta with exoticness of champagne and caviar. The result is remarkable.

For 4 persons:

• 30 cl of thin chicken bouillon
• 1 glass of champagne
• 1 branch of thyme
• minced shallot
• 1 pinch of grated nutmeg
• 20 cl of heavy cream
• 30 gram dices, cold butter
• salt and black pepper
• 1 tablespoon white vinegar
• 100 gram Siberian Caviar
• 1 tablespoon olive oil
• 1 pack of 500 gram fresh good quality spaghetti!

Heat chicken bouillon; bring it to boil and add the Champagne, thyme, chives and nutmeg. Reduce to three quarters. Add cream and simmer for 5 minutes. Remove sauce from heat and transfer it in a pan of boiling water. Add butter, whisking vigorously, season with salt and pepper and add vinegar. Keep warm until ready to serve, and then add the caviar.

Boil water in a large saucepan with ½ teaspoon salt and 1 tablespoon of oil. Cook the pasta according to instructions on package. Drain and transfer into a large warm bowl. Top with champagne sauce and caviar and serve immediately.

Serve with champagne, a white Burgundy or a Pinot Blanc.