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Photo: Bullfrog & Baum
This simple, yet very refined dish speaks to Chef Wolfgang Puck's craft: find the best ingredients you can, make everything from scratch and don't overcomplicate. These potatoes with caviar and creme fraiche are a frequent guest at the Oscars, wrapped in gold foil for extra panache. We'd gladly take one of these osetra-topped beauties over a useless statuette anyday.

This simple, yet very refined dish speaks to Chef Wolfgang Puck’s craft: find the best ingredients you can, make everything from scratch and don’t overcomplicate. These potatoes with caviar and creme fraiche are a frequent guest at the Oscars, wrapped in gold foil for extra panache. We’d gladly take one of these osetra-topped beauties over a useless statuette anyday.