Chips with caviar dip and champagne

Caviar and champagne is a classic pairing but it doesn’t actually work with every champagne, especially fruitier rosé champagnes and cuvées with a relatively high ‘dosage’ (added sugar solution)*

At Bébé Bob (the newer offshoot of the better known Bob Bob Ricard) the other day we had caviar with both a Moët rosé and Taittinger (yes, I know, I know. Ridiculously indulgent) and it was much better with the drier, lighter Taittinger.

Adding chips to the equation which go brilliantly with champagne made the match even more successful and I loved their idea of serving them with a crème fraîche dip topped with caviar. Something you could easily do at home with a caviar substitute - or caviar if you were feeling particularly flush. 

*I’d also avoid vintage champagne which can be too rich and toasty for a delicate ingredient like caviar.

For other suggestions see 10 excuses to drink champagne this Christmas and New Year holiday

I ate at bébé bob as a guest of the restaurant.

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