Cook the tagliatelle "al dente" in boiling water, drain and set aside.
In a large sauté pan, brown the bacon cut into brunoise over medium heat until golden brown.
Season with black pepper and cook for 1 minute
Remove from the heat and add the crème fraîche, butter, chives and parmesan, mix and season to taste.
Divide the tagliatelle into 4 soup plates, forming a nest.
Place a quail egg yolk in each nest, cover with caviar, serve immediately.
A recipe by Eric Ripert. The Bernardin in New York.
Happy Holidays everyone
