 Bonjour, bonsoir, whatever you are. Welcome to Ludo la Maison. We are going to do some pasta. Love pasta. We don't like pasta. Everybody loves pasta. We're going to do some creamy pasta. Very simple, but with the luxury ingredients, caviar. And with that, we're going to pair the beautiful cocktail made with syrup, coconut, named Cocoa 75. The best pasta I love is just simple pasta. Like my favorite one, cattura e pepe. Love it. Amazon, black pepper, butter, that's it. Love it. So, today we'll do a little remix of a cattura e pepe, but with caviar. So, we need some dry spaghetti. I'm not going to make pasta today. I don't have time. Jeff told me I just have 10 minutes to do the recipe. So, we're going to start to do our sauce. First, we're going to take unsalted butter in the pan. Let's go put on the induction. Let's go fast. You want to go fast, Jeff, today? Yeah, you know, you have 10 minutes to do the recipe, you know. So, make sure don't burn the butter. You know, medium heat. You know, I want to do a brown butter. Now, I'm going to add my lemon juice. Now, I'm going to add the white wine. Not sweet, huh? Dried. And now, we're going to add the heavy cream. Bring to a boil everything, and let simmer for like five minutes. So, the sauce is going to get a little bit thicker. Voila. So, now we're going to cook our spaghetti. Get a spaghetti. Have a big pot with water and salt. So, it's very important when you cook your pasta, make sure the water is boiling. If you start the water cold, the pasta are going to be stuck together. The water is boiling now. Hop, we'll put our spaghetti here. So, I'm going to cook the pasta gently. Put on eight. We say clean up, clean up, clean up, clean up. We'll clean, Jeff, you remember? Let's go get our caviar. Love caviar. You have a lot of different quality of caviar. You know, the size of the grain, the color of the caviar. Some are more mushy, some are more crunchy, more are more salty. For cooking, for example, you don't need to buy an expensive one, you know? Bon, okay, our sauce. You can see our sauce start to be a little bit thicker, a little bit shiny. That's exactly what we want. Pasta, I'm ready. Good to go, guys. Now I'm going to strain the pasta. So it's a good dish to do, like if you're a single guys or a single woman, because women want to impress guys, too. It's just something special, it's good. We're going to cook a little bit of the pasta in the sauce. Lack of the pasta. Some recipe or some people, they're going to put the caviar inside the pasta. I don't like to do much much because I don't want to cook the caviar. A little bit of salt, not much salt because the caviar is salty. A little bit of black pepper. Okay. Now we're going to put the caviar on top of the pasta. Chef needs to try the caviar first. Okay, Jeff, you've tried caviar before, Jeff? Would you like that? You put it here on your... That's good, Jeff. You're going to like it, Jeff. Creamy pasta with caviar. And with that, I pair the cocktail Cocoa 75, made with Syroc coconut. We are going to use some great food essence. Two dashes. Lemon juice. Sugar. Syroc coconut. Now, I'm going to add some ice. Two. Three little glasses. The glasses are alive over there. We are moving like crazy over there. I cannot grab one. Okay, here we go. Voila. Professional. Shake it. Hop. And now, we're going to finish it with champagne. Oh, samosa! Oh, look at the nice mousse on top. Beautiful, look at this. My little garnish, quite food. Now, it's time to go test. Follow me. Time to test. All right, I put a little bit of caviar. Very salty. Together, the cream, the white wine and the lemon, it's just great. Easy, it's quick, little expensive, but do that for your girlfriend or do that for your boyfriend. The good cocktail, even. A little cocktail. Very light, not too sweet. A little, little surprising flavor with the coconut and the acidity from the great food. Walk well together. It's very surprising. Bravo, bravo, Syrod. Good job on that. Sometimes, you always want to have a champagne or something. And that, it was more exotic, a little bit surprising. It's good sometimes to change the classic. And that, I agree with that. To do a good cocktail, I say yes. Voila. Bye, guys. Thank you very much for coming. Thank you. Bye, guys.