Ossetra Caviar, creamy Institut de Beauvais potato with Tahitian lime: Institut de Beauvais are white-fleshed potatoes.

Royale de pomme de terre Institut de Beauvais
Mix ingredients and pour the mixture directly into the service container (choose appropriate size bowls). Film and cook at 80°C in a steam oven for about 10 minutes.

Potato-almond siphon
Put all of the ingredients in the siphon, gas twice.

Discs of bread with hazelnut
Take a nice compact loaf of bread, use a cutter to form disks, brush with egg white and cover with slivered almonds. Bake between two oven trays at 140°C for 14 minutes.

Roast potato jelly
Rinse the potatoes under running water. Chop them coarsely.
Brown them in a casserole, top up with water and bake in the oven at 90°C.
Sieve them with a chinois. Reduce the juice thus obtained and add 5g agar-agar and gelatine (6 sheets per litre).
Add the sprays of Tahitian lime extract.

Lime foam
Mix all of the ingredients and emulsify.

Presentation
Pour the jelly on the bowls of potato Royale. To serve, put the discs of sliced bread, then the potato-almond siphon. Use a microplane to grate lime zest on top. Top with the gold leaf and finally the caviar. Finally, surround the caviar with lime foam.