With Paris Fashion Week less than one week away, it’s time to revisit one of the most iconic dishes associated with the event: the caviar baked potato at Caviar Kaspia on Place de la Madeleine. While the world may never know if it’s just an ego thing, or whether the restaurant really is fully booked for lunch and dinner, it’s nearly impossible to get a reservation during Paris Fashion Week unless you know someone who knows someone.
Last month, I was lucky enough to somehow get a last minute reservation during Couture Week. As the first party that arrived that night, it was quiet, aside from some hearty laughing coming from the private dining room. The “cheapest” caviar baked potato–the icon of the restaurant, if you will–that Caviar Kaspia actually sells is made with salmon roe, and will cost you a little over $30. Next up, a baked potato covered in either Imperial Baeri (the stronger of the two) or White Sturgeon cost about $90. From there, you can choose various Osetra types or Beluga, which will make the price of your simple baked potato skyrocket.
Is it worth it? Yes. The texture is cloud-like, and the caviar is great. I opted for the White Sturgeon option. It’s incredibly indulgent both in price and health-wise (so much butter, cream and carbs all in one meal!!), though, so it’s something I would personally only eat on special occasions.
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