Ingredients:
2 dozen oysters, shucked and liquid reserved
1 cup heavy cream
Salt and freshly ground white pepper
12 large sprigs watercress
2 ounces sevruga caviar

Procedure:
In a small saucepan, combine reserved oyster liquid and cream and bring to a simmer over medium-low heat. Add oysters and simmer gently until cream mixture is slightly reduced and thickened and oysters begin to curl, about 2 minutes. Season to taste with salt and white pepper and remove from heat.

Arrange oysters in 4 shallow soup plates. Spoon cream mixture into bowls and garnish each with 3 sprigs of watercress. Top each oyster with a small dollop of caviar and serve immediately.

Ingredients:
24 tiny new potatoes
About 1/2 cup creme fraiche
2 to 4 ounces caviar

Procedure:
Put potatoes in a large pot, add water to cover by about 2 inches, add generous pinch of salt and bring to a boil over high heat. Boil gently until potatoes are tender, 18 to 20 minutes. Drain and let cool slightly.

Cut a small slice off the bottom of each potato so it will sit upright, then slice off the top quarter. Mound a scant teaspoonful of creme fraiche on top, then top with caviar. Serve immediately.