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Ingredients

• 1 c. creme fraiche
• 1 Tbsp. fresh lemon juice plus
• 1 tsp fresh lemon juice
• 1 1/2 tsp chopped fresh tarragon
• 8 lrg Large eggs
• 2 tsp herbes de Provence
• 1/2 tsp salt
• 1/2 tsp freshly-grnd black pepper
• 8 ounce jumbo lump crabmeat picked over
•     for cartilage
• 1 tsp chopped fresh parsley
• 2 Tbsp. unsalted butter
• 3 x artichoke hearts trimmed. and
•     thinly sliced
• 8 ounce Saint Andre cheese rind removed,
•     and sliced thinly
•     (or possibly other triple-creme cheese)
• 2 ounce sevruga or possibly osetra caviar
• 8 slc toasted brioche

Description

Preheat The Oven To 200 Degrees. In A Small Bowl Whisk Together The Creme Fraiche With 1 Tbsp. Of The Lemon Juice, 1/2 Tsp. Of The Tarragon, And A Healthy Pinch Of Salt. Set Aside.…

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