If you’ve ever pulled off a caviar bump—delicately licking pearls of brilliance off your hand like a wink to luxury—you’ve already joined the high-low culinary cult. But why stop there? For 92 years, the Parisian institution Caviar Kaspia has been dishing out ultra-luxe plates for Europe’s social elite, pairing Beluga caviar with Norwegian smoked salmon and carafes of vodka on ice.
Located in the Place de la Madeleine, it’s a storied caviar boutique with a restaurant tucked away on the second floor. Over the last decade, Kaspia has become the Fashion Week clubhouse. Think Rihanna, Kanye West, Carine Roitfeld, and Bella Hadid dropping in for a bite, while editors down vodka shots in the corner and models drift between tables. It’s also the only restaurant where you might find yourself queuing for the bathroom behind Raf Simons. If you’re heading to Paris Fashion Week this fall (September 29 – October 7, 2025), Kaspia is the kind of late-night stop that’s as essential as the shows themselves.
And yet, among all the grandeur, Kaspia’s most famous dish is disarmingly humble: the baked potato. Split open, whipped with cream and chives (plus a secret family flourish they’ll never share), then crisped to perfection, it’s finished with a pool of fresh cream and crowned with a gleaming mound of caviar. Subtle yet decadent, filling yet fashion-forward, it’s the dish that keeps the glitterati going between runway shows—a potato dressed for the front row.
How to Recreate the Iconic Kaspia Potato
1. Start with the right spud. Caviar Kaspia insists on a Samba potato from Brittany. It’s sturdy, earthy, and the perfect foil for indulgence.
2. Scoop and enrich. Whip the potato flesh with sour cream, salt, pepper, and chives until silky. Rumor has it there’s an “ancestral ingredient” that never leaves the kitchen.
3. Reassemble with style. Return the mash to its shell and crisp it in the oven until golden and tempting.
4. Add the cream. Spoon a pool of fresh cream into the center of the potato to balance the brine and keep each bite luscious.
5. Crown with caviar. The pièce de résistance: a mound of caviar so glossy it deserves its own flashbulb moment.
6. Capture, then devour. This is food as fashion—made to be photographed, then demolished. The baked potato never looked so good.